Nanban Sauce

Name: Nanban Sauce
Yield: Makes about 800 ml (1 pint 10fl oz/3½ cups)
Cuisine: Japanese
Ingredients: 500 ml (18 fl oz/generous 2 cups) Primary Dashi or ½ tbsp instant dashi powder dissolved in 500 ml (18 fl oz/2 cups) boiling water; 500 ml (18 fl oz/generous 2 cups) Primary Dashi or ½ tbsp instant dashi powder dissolved in 500 ml (18 fl oz/2 cups) boiling water; 500 ml (18 fl oz/generous 2 cups) Primary Dashi or ½ tbsp instant dashi powder dissolved in 500 ml (18 fl oz/2 cups) boiling water; 2 whole spring onions (scallions); 2 whole spring onions (scallions); 125 ml (4 fl oz/½ cup) soy sauce; 125 ml (4 fl oz/½ cup) rice vinegar; 70 g (21½oz/⅓ cup) caster (superfine) or granulated sugar; 70 g (21½oz/⅓ cup) caster (superfine) or granulated sugar; 2 large red chillies, finely sliced; crushed chilli (dried red pepper) flakes or hot chilli sauce (optional); crushed chilli (dried red pepper) flakes or hot chilli sauce (optional)

Preparation info

Makes about
800 ml

Difficulty
Easy

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

Ingredients

500 ml (18 fl oz/generous 2 cups) Primary Dashi or

Asia
Japan
Sauce
Vegan
Gluten-free

Method

Make the Primary Dashi. Char the spring onions (scallions) over a gas ring or under a hot grill (broiler) until blackened.
Place all the ingredients except the chilli (dried red pepper) flakes or hot chilli sauce in a pan over a medium heat and mix until the sugar has completely dissolved. Bring to the boil, then re