This is one of most versatile Asian sauces we use here at Stella. It is great to add a citrus-soy sweet flavor to a number of ingredients.
The seasoning for sushi rice is different for each sushi chef, and the ratio at which they season their rice is usually a closely guarded secret. Here's what worked for me when I was rolling sushi, and at the very least, it will give you a good starting point to develop your own ratios to fit your taste preferences.
In this video, I demonstrate a classic version of white chicken stock. White stocks are commonly used for more subtlety flavored sauces, comsommes, and broths. It is also the base for the French Mother Sauce Veloute.
The technique of blanching bones before making a stock is commonly used in Asian cuisine, where a lot of recipes favor delicately flavored broths that are hard to achieve with roasted bones and mirepoix.
