Nanbanzuke
Yields servings
Sauces
This Japanese marinade is traditionally used on fish. It is used in Roy Yamaguchi's Tempura of Moi with Avocado, Grapefruit, Myoga Nanbanzuke and Nitsume Sauce
- 2/3 cup rice wine vinegar
- 2 tablespoons shoyu
- 1 tablespoon sugar
- 6 tablespoons dashi
- 6 tablespoons sake
- 1/4 cup Tokyo negi, finely julienned (or scallions)
- 1 finger ginger, finely julienned
- 8 red chili peppers rings, finely sliced (can substitute with red Thai chili, aji chili or red serrano)
- Combine vinegar, shoyu, sugar, dashi, sake, ginger, scallions and chili peppers in a pot and bring to a slight simmer over high heat. Remove from the stove immediately and chill.
Notes
Dashi can be made by adding water to Hon-Dashi, a Japanese fish flavored dried soup extract which can be found in the oriental food section. If not available, substitute with a clam or chicken broth.
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