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.
Bonito-Flavored Rice Vinegar Dressing
yields 1/2 cup dressing
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.
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