Tosazu: a versatile Japanese dressing

I served this dressing as a dipping sauce with gyuniku no ranpaku-age—miso-marinated beef in an egg-white jacket. It’s very strong, and a little goes a long way, but delicious. This dressing can be used to coat seasonal fresh fish, shellfish, sea vegetables, and fresh or cooked vegetables.

Tosazu Dressing

Bonito-Flavored Rice Vinegar Dressing

Tosazu
yields 1/2 cup dressing
page 74
2 1/2 Tablespoons komezu (rice vinegar)
1 Tablespoon sugar
1/4 cup shoyu (soy sauce)
1/2 cup katsuobushi (bonito flakes)
In a small saucepan, combine all the ingredients, and bring them almost to a boil over medium heat. Turn off the heat, and let the mixture stand for a minute. Then strain the liquid through a colander lined with a tightly woven cotton cloth, and discard the bonito flakes. Let the dressing cool. Store it in the refrigerator in a covered container for up to a week. Heat the dressing through before using it.

Tosazu Dressing

⇐ Previous Post Next Post ⇒
Stir-Fried Rice with Herbs Miso-Marinated Beef in an Egg-White Jacket
Advertisements

One thought on “Tosazu: a versatile Japanese dressing

  1. Hi Tess, I love this dressing and the miso marinated beef! Thanks! We have cold weather and rain for days here this week. All of a sudden it feels wintery already.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s