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Tosa Sauce
Preparation info
- Yield: 1¼ cups ,
8
Servings - Difficulty
Easy
Appears in
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), |
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.