Asian sauces and spices for our summer dishes!

Asian and all sauces for sure! In recent years, we have been talking about the abundance of our plates: oyster sauce, fish, nuoc-mâm, soy, and its flavors that are now giving us our food … B.ref the world of flavors that invites us to enjoy our little summer dishes and many more if related!

Here are the recipes written by Carlo De Pascale on the microphone of “Soon on the Table!”

Soy sauce, tamari sauce, same but without wheat, fish sauce, bulldog sauce, yuzu soy sauce, Japanese chili, Korean beef sauce, yuzu sesame seeds, sriracha sauce, super hot sriracha, sweet and sour sauce, kaffir leaves, yuzu juice, Japanese mayo, gomasio, wasabi powder, wasabi paste, gochujang! Let’s fill our cupboards with these wonders!

Asian beef

Entry for 4 people:

500 g good rib steak

2 cloves of black garlic

10 cl olive oil + 5 cl

Half a bunch of parsley

Japanese soy sauce

200 g arugula

2 tbsp mayonnaise

fish sauce


Ground pepper

2 tbsp capers

Prepare the black garlic oil, fry the black garlic cloves in the olive oil and let it cool. If that doesn’t work, give the “normal” garlic cloves a try.

Let the meat come back to room temperature and cut it with a knife (removing the muscle and fat) into cubes about 3 mm on each side (rather than smaller!)

Season with oil and a few drops of fish sauce, mix and set aside.

Sprinkle parsley and spring onions with a knife. Salt very lightly.

Almost sprinkle capers.

Mix the meat with parsley, chopped onion, capers, then mayonnaise. Then slowly add soy sauce (which is salty) and fish sauce. So it is necessary to add these condiments in small amounts, each time to mix, stop standing for a few minutes and taste. Seasoning should be done slowly to avoid too much salt.

In a frying pan, pour a little olive oil, heat and brown arugula for a few minutes, salt and pepper.

Arrange a little of the cooked arugula on each plate and, on top, the tartare.

Let’s forget the Thai dress!

Fish sauce, sugar, salt, pepper, lime, garlic… Essentials for Thai salads such as roast beef salad.

We grill well-cooked, salted meat, then add the ingredients mentioned above, julienned cucumbers, red onions, roasted peanuts, coriander.

Red tuna in sashimi with wasabi mayo

600 g of sustainable bluefin tuna from the Mediterranean (if not, yellowfin tuna, but not as good).

2 tsp wasabi

About 600 g of cooked “sushi rice” (see below)

3 tablespoons of rice vinegar (flavored mayonnaise)

One egg yolk


A lime

1 bunch of spring onions

1 small bunch of coriander

Wasabi (to taste)

2 dl neutral vegetable oil

1 tablespoon of sesame oil

A few drops of soy sauce

First prepare the rice like sushi rice (easy!):

250 g carnaroli rice

40 cl cold water

5 cl of vinegar

20 g of sugar

5 g of salt

Pour the rice into a bowl and cover with cold water. Rinse first without stirring the rice. Then it is necessary, according to the established word, to “wipe” the rice, that is to wash it several times by rubbing it with the back of the hand to remove the starch.

So cover the rice again with cold water and with your hand, shake the rice around. When the water becomes twice as thick (an unscientific measure, I admit) than the first rinse, drain the rice.

To finish, rinse the rice one last time without stirring and set aside in a colander.

Prepare the seasoning by mixing the vinegar, sugar, and salt.

Pour the pre-washed and polished rice into a thick-bottomed pan (or a rice cooker). Add water. Cover and do not open (the pan) during the entire cooking process. When the water boils, reduce the heat and when there is no water on the surface (i.e. there is no steam coming out of the lid), remove the pan from the heat, let it stand for 15 minutes. Using a wooden spatula, spread the rice on a plate (do not break it but mix it carefully) and sprinkle the spices ‘slowly.

You can also fan the rice with a regular fan. Keep the temperature cool.

Prepare the mayonnaise:

In a bowl, put the egg yolk, a few drops of soy sauce and a small spoonful of wasabi (there will always be more time).

Whisk and add vegetable oil slowly.

Then add lemon juice, a little rice vinegar, wasabi if you want, sesame oil and adjust the spices with soy sauce (and all, vinegar, lime, sesame etc.) Mayonnaise should be cut in taste and spices. !

Plate finish:

Chop the coriander leaves and spring onions.

Cut the tuna into beautiful slices half a centimeter thick (in “sashimi” mode)

In each bowl, make a “quenelle” of rice, put the tuna on top, pour the “zig-zag” of mayonnaise, coriander and spring onions. You can add a few drops of lemon.

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