Sambia-zu (rice vinegar & soy dipping sauce)
1 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | tablespoon | Rice vinegar |
| 2½ | tablespoon | Niban dashi |
| 4 | teaspoons | Sugar |
| 2 | teaspoons | Shoyu |
| ⅛ | teaspoon | Salt |
| MSG | ||
Directions
Actual yield is ½ cup.
TO PREPARE:
Combine the rice vinegar, niban dashi, sugar, soy sauce and salt in a 1 quart enameled or stainless steel saucepan and sprinkle lightly with MSG. Stirring constantly, bring the sauce to a boil, uncovered, over high heat.
Then immediately remove the pan from the heat and set the sauce aside to cool to room temperature.
TO SERVE:
Save the sambai-zu in tiny individual cups or dishes, as a dipping sauce for Shime saba, Kani kyuri ikomi, or kani sunomono.
Time/Life 'Foods of the World', Recipes: The Cooking of Japan Earl Cravens earl.cravens@...
Submitted By SAM WARING On 10-07-94
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