Nikiri Soy Sauce (Simmered Soy Sauce for Sushi)
Why not give regular soy sauce a unique twist by creating a version specifically for sushi? Nikiri Soy Sauce, with its mildly savory flavor, is an essential condiment for truly enjoying sushi and sashimi (sliced raw fish). Enhance your sushi and sashimi experience with this refined sauce.
Print Recipe
Pin Recipe
Servings: 1 batch (1 batch = about ¼ to ⅕ cup/50-60 ml)
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 boiling, let it simmer for about 20 seconds to cook off the alcohol, then turn off the heat.
- Pour soy sauce into the pot and heat it again over low heat. Once small bubbles start to appear on the surface, remove the pot from the heat to preserve the soy sauce's flavor.
- Add kombu to the pot and let it cool to room temperature. Then, transfer the mixture to a container. (Be sure to remove the kombu within 10 hours; if left in 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, it has a lower salt content, 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.
Nutrition
Calories: 58.65kcal Carbohydrates: 10.24g Protein: 5.78g Fat: 0.06g Saturated Fat: 0.01g Polyunsaturated Fat: 0.02g Monounsaturated Fat: 0.01g Sodium: 3194.17mg Potassium: 117.01mg Fiber: 0.45g Sugar: 5g Vitamin A: 1.15IU Vitamin C: 0.03mg Calcium: 12.63mg Iron: 1.33mg
Enjoyed this recipe?I’d really appreciate it if you shared it with your friends.
