Ebi kuzu kiri sauce

This sauce is sharp and intense, and will serve well as a dipping sauce or as a finish aid. It uses clean citrus flavours balanced with rich oyster sauce. Ideal for use with seafood, fish, red meats and poultry.

You will need

2 teaspoons sugar
1 tablespoon oyster sauce
Juice of 3 lines
2 tablespoons Thai fish sauce

The doing bit

Gently heat the sugar and fish sauce until the sugar dissolves. Allow to cool and combine with the oyster sauce and lime juice.

Gyoza Sauce

Gyoza sauce provides a very useful and verstaile flavour base, that can be used not just for gyoza but in a variety of dishes. Although best served with gyoza or as a glaze or dipping sauce for meat, it goes phenomenally well with earthy vegetables also such as radishes etc - so we can see that the application for this sauce becomes diverse. With attitude and punch, its bound to go down a storm.

You will need (makes about 350ml)

1 large garlic clove, peeled and chopped finely
1 large red chilli (chopped to same proportions as the garlic)
Salt
25g sugar
100ml malt vinegar
250ml light soy sauce
1 tablespoon sesame oil

Crush the garlic and chilli together with the flat of a chefs knife, to form a paste. Heat up the vinegar and dissolve the sugar within over a low heat. Combine and store.

Will keep for several weeks chilled.