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    You are in: Home / Community Forums / Asian Cooking / Asian Sauces
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    Asian Sauces

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    Rinshinomori
    Tue Mar 27, 2012 2:27 pm
    Food.com Groupie
    I want to introduce different types of Asian sauces both store-brand and homemade. There are so many sauces available in Asia and realize knowing what sauce is what can become confusing. Would you help me getting the info on sauces and sharing your input here with us? I can start one up and perhaps icon_biggrin.gif anyone can join in. More the merrier!

    The first up is:

    Tonkatsu Sauce (Japanese) - this sauce litterally means pork(ton) fried(katsu) sauce and was originally made to order in Japan for eating deep fried pork called tonkatsu. Tonkatsu is very similar to pork milanese except it is coated with panko instead and served most times with tonkatsu sauce. It is the Japanese version of Worcestershire sauce but thicker and sweeter. This sauce is very much loved by the Japanese and is used with many deep fried foods including deep fried shrimp, korroke (potato croquet), etc. There are some homemade versions available for those who cannot purchase this sauce. This sauce can also be used to make yakisoba in a pinch by adding a little more soy sauce if you cannot find yakisoba sauce.



    Here I am using the sauce for potato korroke I made. Most Japanese love the sauce on the shredded cabbage that is often served with panko fried foods like this:

    I used tonkatsu sauce in what is the most common way of eating fried pork cutlet using panko called tonkatsu here:



    Last edited by Rinshinomori on Sun Apr 22, 2012 11:58 am, edited 2 times in total
    Stella Mae
    Tue Mar 27, 2012 3:22 pm
    Food.com Groupie
    Oh, this is wonderful! I love Japanese sauces, but I'm afraid my "repertoire" is rather limited. I would love to learn about all kinds of Asian sauces.
    Rinshinomori
    Tue Mar 27, 2012 4:15 pm
    Food.com Groupie
    Hi Stella. I can certainly introduce some Japanese sauces and maybe some Chinese and Korean sauces. I am not that familiar with other Asian sauces from Southeast Asia, India, and other places. I'm hoping for a learning experience for me too icon_biggrin.gif . Someone with a knowledge of Indian, Thai, Indonesian, Vietnamese, etc, please help us out with your knowledge?
    Leggy Peggy
    Sat Mar 31, 2012 7:42 pm
    Food.com Groupie
    I love sauces. Most of the contents of my fridge are condiments --
    many with labels in languages I can't read. icon_rolleyes.gif Rinshinomori, I'll post some
    here and maybe you can decipher. But I'll do it when I'm home from travels.

    I'll see what I can post about Vietnamese, Thai and Indian condiments.
    These I know something about. Not much, but something.
    Rinshinomori
    Sun Apr 01, 2012 12:22 am
    Food.com Groupie
    Sorry, I have been out. I had some personal business to handle. I'll continue again tomorrow with another popular sauce. This time from Korea.
    Rinshinomori
    Sun Apr 01, 2012 12:25 am
    Food.com Groupie
    Peggy, if I can read the characters I like to try. Not all of the Chinese and Japanese characters are the same. Chinese have many more characters and some are vastly different from Japanese, but I may be able to piece them together. Korean characters are completely different though.
    Rinshinomori
    Sun Apr 01, 2012 2:29 am
    Food.com Groupie
    Gochujang or kochujang is a Korean red pepper paste that is super good and I think of it as Korean version of ketchup with heat. It is used in Korean dishes such as Jeyuk bokkeum, Bibimbap and ddukbokki. But, this sauce is very versatile and I love using it for stir frying vegetables and meats. Makes great dressing too. For simple sauce, you can even combine with mayo. It has become one of the favorite sauce to have in Japan as well. I always have some on hand in my home. There are many brands available. Here is one





    This brand I like a lot because it is squeezable and thinner:


    This is a modified bibimbop with gochujang:
    Rinshinomori
    Sun Apr 01, 2012 2:57 am
    Food.com Groupie
    Not too good with Chinese sauces but I'll post one next. I have several in mind which are quite common.
    Leggy Peggy
    Sun Apr 01, 2012 9:19 am
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    Love that pic of the bibimbop. Is it your recipe?
    Rinshinomori
    Mon Apr 02, 2012 4:05 am
    Food.com Groupie
    That picture came from the sauce (the squeezeable one) site - Japanese web site. Pork is used a lot in Japan now instead of beef and this bibimbap is made from pork.

    This one is mine and I used the gochujang (thinned with sake) on this tofu dish. This was sooo yum!


    Last edited by Rinshinomori on Mon Apr 02, 2012 4:09 am, edited 1 time in total
    Leggy Peggy
    Mon Apr 02, 2012 4:07 am
    Food.com Groupie
    That looks fabulous. yummy.gif
    duonyte
    Tue Apr 03, 2012 7:54 am
    Forum Host
    I love gochujang, i had not seen the squeezable type. Mine is also in the boxy container, although I think a different brand. Invaluable in making bulgogi, but I will throw it into anything that might need a little bit of a spicy punch. We like foods to be a bit spicy, so if I'm just making a stir fry of any type, I tend to throw a little of this in.

    My fridge is also filled to capacity with big and little containers of Asian sauces and pastes. A lot of them are nice mixed with mayo to make a dip.

    I also really like this sauce Japanese East Meets West Vinaigrette ...aka Secret which I use in all kinds of ways when I've mixed up a batch.
    Stella Mae
    Tue Apr 03, 2012 9:29 am
    Food.com Groupie
    I know that hot sauces are delicious, but I just can't stand the heat! When I lived in Japan my friends laughed at me that I was a typical Japanese in that I have what they call "cat's tongue". icon_lol.gif
    Rinshinomori
    Wed Apr 04, 2012 8:41 pm
    Food.com Groupie
    Doubanjiang, doubanjang, Tobanjiang, tobanjang, chili bean sauce, Sichuan chilli bean sauce (China) - This sauce has many spellings which makes it a bit confusing. It is a spicy sauce made from chillies, broad (fava) beans, salt and flour and sometimes other ingredients. Is an essential ingredient in making mapo doufu.

    This is another sauce I always have on hand and I use it for making many differnent sauces. Although it is Sichuan in origin, this sauce was introduced by Iron Chef Chinese Chen's father many years ago in Japan for making mapo doufu and it has become very popular sauce in Japanese households as well.

    There are many brands but the one most common in most markets is Lee Kum Kee's and looks like this:




    The one I use is made in Japan called Youki brand. I like this one a lot and it's also squeezable:


    And here is my mapo doufu using doubanjan
    Leggy Peggy
    Wed Apr 04, 2012 9:00 pm
    Food.com Groupie
    I use a lot of Lee Kum Kee sauces, but it's great to be introduced to other brands.
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