Sambia-zu (rice Vinegar & Soy Dipping Sauce) Recipe
Yield: 1 cupRecipe by luhu.jp
Ingredients:
2 1/2 T: Rice vinegar,
2 tsp: Shoyu,
2 1/2 T: Niban dashi,
1/8 tsp: Salt,
4 tsp: Sugar,
MSG,
Directions:
Actual yield is 1/2 cup.
TO PREPARE:
Combine the rice vinegar, niban dashi, sugar, soy sauce and salt in a
1 quart enameled or stainless steel saucepan and sprinkle lightly
with MSG. Stirring constantly, bring the sauce to a boil, uncovered,
over high heat.
Then immediately remove the pan from the heat and set the sauce aside
to cool to room temperature.
TO SERVE:
Save the sambai-zu in tiny individual cups or dishes, as a dipping
sauce for Shime saba, Kani kyuri ikomi, or kani sunomono.
Time/Life Foods of the World, Recipes: The Cooking of Japan
Earl Cravens earl.cravens@mgmtsys.com
Submitted By SAM WARING On 10-07-94
Source from luhu.jp
TO PREPARE:
Combine the rice vinegar, niban dashi, sugar, soy sauce and salt in a
1 quart enameled or stainless steel saucepan and sprinkle lightly
with MSG. Stirring constantly, bring the sauce to a boil, uncovered,
over high heat.
Then immediately remove the pan from the heat and set the sauce aside
to cool to room temperature.
TO SERVE:
Save the sambai-zu in tiny individual cups or dishes, as a dipping
sauce for Shime saba, Kani kyuri ikomi, or kani sunomono.
Time/Life Foods of the World, Recipes: The Cooking of Japan
Earl Cravens earl.cravens@mgmtsys.com
Submitted By SAM WARING On 10-07-94
Source from luhu.jp