Nitsume Sauce

Japanese spicy sauce suitable for dipping sushi.

Ingredients:

145 ml of mirin (sweet rice wine) 135 ml dashi (fish instant broth) 120 ml rice vinegar 100 ml light soy sauce 25 ml of black soy sauce 80 g of sugar (for clear wine)

Procedure:

1. Dissolve the instant fish stock in water according to the instructions on the package
2. Then mix 135 ml of broth together with black soy sauce, 40 ml of rice vinegar, 45 ml of mirin, 15 g of sugar and boil everything for about 8-10 minutes
3. Mix about 100 ml of the boiled broth with 100 ml of light soy sauce, 100 ml of mirin, 80 ml of rice vinegar and 75 g of sugar and cook the sauce until about half of the liquid is boiled
4. Serve the cooled sauce as a side dish with sushi.

Recommendation:

Fish stock can be used to cook raw fish for use as an ingredient in sushi.