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