Nikiri Soy Sauce (Simmered Soy Sauce for Sushi)
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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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 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.
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
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