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  Added: Mar 29, 2007  •  Visited (808)  •  Print version Print this recipe (42)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Rice Vinegar And Soy Dipping Sauce
(Sambai - Zu)
What You Need:
  • 2˝ tablespoons rice vinegar
  • 2˝ tablespoons niban dashi
  • 4 teaspoons sugar
  • 2 teaspoons Japanese all-purpose soy sauce
  • 1/8 teaspoon salt
  • MSG

  • How To Cook:
    1. Combine the rice vinegar, niban dashi, sugar, soy sauce and salt in a 1-quart enameled or stainless-steel saucepan and sprinkle lightly with MSG.

    2. Stirring constantly, bring the sauce to a boil, uncovered, over high heat.

    3. Then immediately remove the pan from the heat and set the sauce aside to cool to room temperature.

    4. Serve the sambai-zu in tiny individual cups or dishes, as a dipping sauce for shime saba, kani kyuri ikomi, or kani sunomono.

    To Make: about ˝ cup
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Condiments » Vinegar
    Main Ingredient » Condiments » Soy Sauce
    Dish » Sauces & Condiments


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