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Chirizu (Spicy Dipping Sauce for Sashimi)


5 tsp Sake
2 each Spring Onions
3 tablespoon Lemon juice
1/8 tsp Hichimi Togarashi
4 oz Daikon
3 tablespoon Japanese soy sauce
1 pn MSG

Warm the sake in a small saucepan. Ignite with a match, off the heat, and shake the pan gently until the flame dies out. Pour the sake into a dish and cool. Put the sake with the grated daikon, onions, soy sauce, lemon juice, MSG, and the 7 pepper spice into a mixing bowl. Mix well. To serve, place in small individual dishes and serve with sea bass, sea bream, or sashimi




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.