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.
Servings: 1batch (1 batch = about ¼ to ⅕ cup/50-60 ml)
Ingredients
1Tbspsake
1Tbspmirin
3Tbspsoy sauce
a small piece ofkombu (kelp) (about 0.035 oz/1 g)
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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.