This how my jap chef give the recipe
Sushi rice : normally i'll cook for about 300 gm n for 40 minutes..but it depends on the rice itself..Whether it's a young or old crops..
sushi rice vinaigrette : u normally use a ¼ to the rice
Sugar 850 gm
mitzukan Su (rice vinegar) 1.8 ltr
Salt 380 gm
kombu 20 gm
*mix this with the rice until the rice taste a bit salty n sour....
yakitori sauce :
yamasa shoyu 1.8 ltr
sake 1.8 ltr
mirin 1.8 ltr
sugar 1.8 k use only Half ///
leek : 500 gm
onion : 500 gm
carrot : 500 gm
Chicken bone if u want , grill vegetable
: sake & mirin must be burn 1st,in a warm pan put all inside, simmered until thick
: remove the grill vegetable .
: yakitori sauce can last long for about 2 months..bt hv to keep it in the cold place
ponzu sauce :
Ponzu 1.8 ltr
: Yamasa Shoyu 600 ml
: Mitsukan Su 600 ml
: mirin 1.8 ltr
: Katsuoboshi (dried bonito flakes) 100gm
: Dried Chili 50 gm
picled ginger : young ginger hv to b thin sliced but not too thin
: the slice ginger must be marinated wit sea salt for 1 day, to make it soft n to remove the spicy taste fron the ginger itself
: wash the ginger until the saltiness n spicy taste gone..
* : after that u have to boil the ginger until it soft for about 1 minutes or maybe 3 minutes depends on the quantity (soak with cold water to make itcrunchy,and must be dried after it's cold
* : mitzukan, sugar, n plum must bring to boil
* : the plum it's always called by the japanese as a umeboshi,u can find it in the supermarket easily..
* : after all the mixture above boils, pour it onto the ginger..DONE!!
ginger sauce :
Young Ginger 5 kg
: Mitzukan Su 1.8 ltr
: Sugar 1.5 kg
: Umeboshi (japanese plum) 6-7 nos
*bring to boil...
Hard to understand if u are not a chef ha ??