Tosa Sauce
Preparation info
Difficulty
Easy
Yield: 1¼ cups ,
8
Servings
Appears in
Sauces
Published 1991
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.
Ingredients
| konbu (kelp), |
||
| mirin | ||
| sake | ||
| dark japanese soy sauce | ||
| bonito flakes (about |
Method
- Wipe the konbu with a barely moist towel and snap it into several pieces.
- Combine all the ingredients in a stainless-steel mixing bowl, cover with plastic wrap, and let sit for 24 hours at room temperature.
- Strain through a fine-mesh strainer or cheesecloth. Refrigerate in a bottle with a tight-fitting cap.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.