Tsukuri Jyouyu Soy Sauce For Sashimi Food

TSUKURI JYOUYU - SOY SAUCE FOR SASHIMI

Tsukuri Jyouyu - Soy Sauce for Sashimi image

In Japan they serve sushi with Tsukuri Jyouyu which is a blend of soy and mirin. The mirin "adds a special aroma to the soy sauce, enhancing the taste of the plain fish". From "Sushi Whimps". This recipe seems easy to halve.

Provided by Mrs Goodall

Categories Sauces

Time 10m

Yield 4 cups

Number Of Ingredients 3

Ingredients

1/2 cup mirin
4 cups soy sauce
1 piece kombu (1-inch x 3-inch )

Steps:

Pour mirin into a saucepan and bring to a boil over high heat. Stir in the soy sauce and cool to room temperature.
Pour into a bottle, add kombu, and close tightly. Store in a cool dark place for up to one year.

Nutrition Facts : Calories 187.3, Fat 0.3, Sodium 16269.2, Carbohydrate 17.9, Fiber 2.3, Sugar 5.3, Protein 30.4

TOSSA SHOYU OR TOSSA SOY SAUCE FOR SASHIMI AND SUSHI

Tossa Shoyu or Tossa Soy Sauce for Sashimi and Sushi image

This is sometimes served with sashimi pieces instead of soy sauce. Normally I use bonito flakes, but since it's hard for many people to find it locally I am subbing dashi powder aka bonito powder.

Provided by Rinshinomori

Categories Sauces

Time 5m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1/3 teaspoon dashi powder
3 tablespoons water
3 tablespoons soy sauce
1 tablespoon sake
1/2-3/4 teaspoon mirin (some people like it sweeter)

Steps:

Heat all ingredients in a saucepan until it comes to a boil. Turn down heat to simmer and cook additional 2 minutes.
Keep in refrigerator for sashimi and sushi.

Nutrition Facts : Calories 8.8, Sodium 505.5, Carbohydrate 0.7, Fiber 0.1, Sugar 0.2, Protein 1

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