1
Mix the liquids
3 minMix the soy sauce, lemon juice, rice vinegar, and water in a bowl.
Sauce
This refreshing sauce, prepared by thinning soy sauce with fresh citrus juice and rice vinegar, is the classic dipping accompaniment for sashimi and shabu-shabu in Japanese cuisine. With its sour-savory balance, it lightens fatty fish and meats.
Step by Step
How to make it?
2
Season to taste
2 minAdd the optional granulated sugar and mix until dissolved.
3
Let it rest and serve
10 minRest the sauce for at least 10 minutes, then serve in small bowls alongside sashimi, shabu-shabu, or grilled fish.
Reminder
Allergen: soy sauce may contain wheat (gluten); those on a gluten-free diet should choose gluten-free soy sauce. Important: squeeze and add the citrus juice right before serving, juice squeezed in advance can turn bitter. Note: the sauce is salty, so don't add extra salt on the side.
Editor's Note Editörün Notu
Adding a piece of kombu (dried seaweed) and letting the sauce rest for a few hours noticeably increases the umami depth characteristic of Japanese cuisine; if you're short on time, you can also prepare it by skipping this step.
Admin DadaGastro · verified in test kitchen
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