Why not give regular soy sauce a unique twist by making it specifically for sushi? Nikiri Soy Sauce, with its mildly savory flavor, is one of the essential seasonings for the authentic enjoyment of sushi and sashimi (sushi toppings). Elevate your sushi and sashimi experience to the next level with this sauce.
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What is Nikiri Soy Sauce?
Nikiri Soy Sauce is a type of seasoning made by combining soy sauce with sake, mirin, and sometimes dashi (broth) ingredients, then heating the mixture to create a mellow flavor. The term "Nikiri" refers to the process of boiling sake and mirin to evaporate their alcohol content. By removing the alcohol and blending these ingredients with soy sauce, the result is a milder, less sharp soy sauce flavor.
The key benefit of this seasoning is its mildness, which enhances dishes without overpowering the natural flavors of the ingredients, compared to regular soy sauce. In Japan, it is especially known as a soy sauce for sushi, used to highlight the delicate flavors of sushi toppings. Simply using nikiri soy sauce can elevate the taste of sushi and sashimi (sliced raw fish), making them feel more authentic—so give it a try and experience the difference for yourself.
Enhancing Flavor
There is no complicated process for making this sauce, but there is one important point to keep in mind: do not boil the soy sauce. While it is necessary to boil sake and mirin to evaporate their alcohol, boiling the soy sauce along with them can diminish its delicate flavor.
To preserve the flavor, first boil the sake and mirin, then add the soy sauce and simmer briefly. This allows the alcohol to cook off while preserving the soy sauce’s flavor. With this small adjustment, you can enhance the taste of this seasoning, so I highly recommend incorporating this method.
Customizing ingredient ratios
You can adjust the flavor of nikiri soy sauce to suit your personal taste by changing the ingredient ratios.
The recipe suggests a 3:1:1 ratio of soy sauce, sake, and mirin, but if you prefer a saltier taste, you can increase the amount of soy sauce. If you'd like it sweeter, add more mirin. No changes to the other ingredients or the cooking process are necessary.
Dishes using nikiri soy sauce
The nikiri soy sauce you made can be used in a variety of dishes. While it is most commonly paired with sushi and sashimi, it is also used in Japan for dishes that highlight the natural flavors of the ingredients, such as:
- Zuke Maguro (soy-marinated tuna)
- Tamago Kake Gohan (rice mixed with raw egg)
- Ohitashi (boiled ingredients soaked in seasoned dashi broth)
- Gomaae (vegetables tossed in sesame sauce)
- Yaki Nasu (grilled Japanese eggplant)
- Hiyayakko (chilled tofu)
- Nitamago (seasoned boiled eggs)
Beyond these, you can also use this sauce as a substitute for regular soy sauce in everyday cooking. Try experimenting with this versatile seasoning.
📋Step-by-step recipe
Ingredients
- 1 Tbsp sake
- 1 Tbsp mirin
- 3 Tbsp soy sauce
- a small piece of kombu (kelp) (about 0.035 oz/1 g)
Instructions
🕒 Total: 18 mins
Step 1
Add sake and mirin to a pot and heat it over medium heat. Once it starts to boil, let it simmer for about 20 seconds to cook off the alcohol, then turn off the heat.
Step 2
Add soy sauce to the pot and heat it again over low heat. Once small bubbles start to appear on the surface, turn off the heat immediately to preserve the soy sauce's flavor.
Step 3
Add kombu to the pot and let it cool to room temperature. Then, transfer it to a container. (Be sure to remove the kombu within 10 hours; if left too long, the liquid may become cloudy and develop a strong kombu odor.)
To store
You can store it in the refrigerator for about 3 weeks, or even longer. Since it contains sake and mirin, its salt content is lower, so be sure to keep it refrigerated. To prevent odors from transferring, it is better to store it in a ceramic or glass container rather than a plastic one.
If you try this recipe, I’d love to hear what you think. Please consider leaving a review and star rating in the comments below. If you enjoyed it, I’d really appreciate it if you shared it with your friends.
Recipe card
Nikiri Soy Sauce (Simmered Soy Sauce for Sushi)
Ingredients
- 1 Tbsp sake
- 1 Tbsp mirin
- 3 Tbsp soy sauce
- a small piece of kombu (kelp) (about 0.035 oz/1 g)
Instructions
- Add sake and mirin to a pot and heat it over medium heat. Once it starts to boil, let it simmer for about 20 seconds to cook off the alcohol, then turn off the heat.
- Add soy sauce to the pot and heat it again over low heat. Once small bubbles start to appear on the surface, turn off the heat immediately to preserve the soy sauce's flavor.
- Add kombu to the pot and let it cool to room temperature. Then, transfer it to a container. (Be sure to remove the kombu within 10 hours; if left too long, the liquid may become cloudy and develop a strong kombu odor.)
Notes
- You can store it in the refrigerator for about 3 weeks, or even longer. Since it contains sake and mirin, its salt content is lower, so be sure to keep it refrigerated. To prevent odors from transferring, it is better to store it in a ceramic or glass container rather than a plastic one.
Alvin Diao says
No bonito is on purpose I assume?
Ryo Hikita (Umami Pot) says
Thank you for your comment, Alvin! I'm glad you found my nikiri soy sauce recipe interesting.
Yes, the omission of bonito is intentional. The main purpose of making nikiri soy sauce is to mellow out the sharpness of regular soy sauce and turn it into a more delicate seasoning that brings out the natural flavors of the ingredients it accompanies.
That's why I chose not to include bonito, which has a distinctive flavor. It's actually uncommon to use bonito in nikiri soy sauce in Japan.