| How To Cook: |
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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.
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2. Stirring constantly, bring the sauce to a boil, uncovered, over high heat.
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3. Then immediately remove the pan from the heat and set the sauce aside to cool to room temperature.
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4. Serve the sambai-zu in tiny individual cups or dishes, as a dipping sauce for
shime saba,
kani kyuri ikomi,
or kani sunomono.
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