| How To Cook: |
|
|
1. Combine the soy sauce, sake, katsuobushi and a sprinkle of MSG in a small saucepan and bring to a boil uncovered, stirring constantly.
|
2. Strain through a fine sieve set over a small bowl and cool to room temperature.
|
3. Divide the dipping sauce among 6 tiny individual dishes, and serve it with sashimi of any kind.
|
4. Garnish each plate of sashimi with about ½ teaspoon of wasabi, this to be mixed into the dipping sauce to individual taste.
|
|
