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Tosa Joyu (Soy-Based Dipping Sauce for Sashimi)


3 tablespoon Soy sauce
5 tsp Katsuobushi
2 1/2 tsp Sake
1 pn MSG
2 1/2 tsp Wasabi

Place all ingredients in a small saucepan. Bring to a boil, uncovered, stirring constantly. Remove from heat, strain, and set aside to cool. Divide into serving dishes and garnish with wasabi.




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.