Tosa Sauce

Preparation info

  • Difficulty


  • Yield: 1¼ cups ,



Appears in


By James Peterson

Published 1991

  • About

Tosa sauce is best after it has aged for 6 months, but it can be used right away or for up to 1 year. It is used as a dipping sauce for raw fish or hot or cold seafood, meats, or vegetables.


konbu (kelp), 1 strip 3 inches 8 centimeters
mirin ¼ cup 60 ml
sake ¼ cup 60 ml
dark japanese soy sauce 1 cup 250 ml
bonito flakes (about 1 loosely packed cup/ 250 ml) ¼ oz 7 g


  1. Wipe the konbu with a barely moist towel and snap it into several pieces.
  2. Combine all the ingredients in a stainless-steel mixing bowl, cover with plastic wrap, and let sit for 24 hours at room temperature.
  3. Strain through a fine-mesh strainer or cheesecloth. Refrigerate in a bottle with a tight-fitting cap.