Recipe for Tosa Joyu (Delicate Soy-Based Dipping Sauce For Sashimi)


1/2 cup all purpose soy sauce
1 tablespoon sake (rice wine)
2 tablespoon preflaked katsuobushi
1 (dried bonito)
1 msg
1 garnish:
1 tablespoon wasabi (green horseradish)
1 powder, mixed with just
1 enough water to make a thick
1 paste and set aside to rest
1 for 15 minutes.


Combine the soy sauce, sake, katsuobushi and a sprinkle of MSG in a small saucepan and bring to a boil uncovered, stirring constantly. Strain through a fine sieve set over a small bowl and cool to room temperature.

Divide the dipping sauce among 6 tiny individual dishes, and serve it with sashimi of any kind.

Garnish each plate of sashimi with about 1/2 ts. of wasabi, this to be mixed into the dipping sauce to individual taste.

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