Tosa joyu (delicate soy-based dipping sauce for sashimi)

1 servings

Ingredients

Quantity Ingredient
½ cup All purpose soy sauce
1 tablespoon Sake (rice wine)
2 tablespoons Preflaked katsuobushi
(dried bonito)
MSG
Garnish:
1 tablespoon Wasabi (green horseradish)
Powder, mixed with just
Enough water to make a thick
Paste and set aside to rest
For 15 minutes.

Directions

Instructions:

Combine the soy sauce, sake, katsuobushi and a sprinkle of MSG in a small saucepan and bring to a boil uncovered, stirring constantly.

Strain through a fine sieve set over a small bowl and cool to room temperature.

Divide the dipping sauce among 6 tiny individual dishes, and serve it with sashimi of any kind.

Garnish each plate of sashimi with about ½ ts. of wasabi, this to be mixed into the dipping sauce to individual taste.

Time/Life 'Foods of the World', Recipes: The Cooking of Japan Earl Cravens earl.cravens@...

Submitted By BOB SHIELLS On 01-03-95

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