Japanese Sauces and Batters Recipes - Japanese Tosa Vinegar (Tosa-Zu) Recipe

  
 

Japanese Sauces and Batters Recipes - Tosa Vinegar (Tosa-Zu) Recipe

Ingredients

  • 1/2 cup (125 ml) water

  • 1 strip dried kelp (konbu), (about 2 in/5 cm long), wiped with a damp cloth

  • 1/3 cup (85 ml) rice vinegar

  • 2 teaspoons Japanese soy sauce

  • 1 tablespoon mirin

  • 1 1/2 tablespoons sugar

  • 1/4 teaspoon salt

  • 1/2 tablespoon dried bonito flakes

Method:

  1. Pour the water with the dried kelp, vinegar, soy sauce and mirin into a saucepan and heat. Just before the mixture boils, remove the kelp and add the sugar and salt.

  2. Stir well to dissolve and bring to a simmer. Remove from the heat and add the bonito flakes. Set aside to cool, then strain and discard solids. Keeps refrigerated for up to a week.