Tsukuri Jyouyu - Soy Sauce for Sashimi

Submitted by Mrs Goodall

"In Japan they serve sushi with Tsukuri Jyouyu which is a blend of soy and mirin. The mirin "adds a special aroma to the soy sauce, enhancing the taste of the plain fish". From "Sushi Whimps". This recipe seems easy to halve."

 

• Ready In: 10mins
• Ingredients: 3
• Yields: 4 cups

ingredients

• 1⁄2 cup mirin
• 4 cups soy sauce
• 1 piece kombu (1-inch x 3-inch )

directions

1. Pour mirin into a saucepan and bring to a boil over high heat. Stir in the soy sauce and cool to room temperature.
2. Pour into a bottle, add kombu, and close tightly. Store in a cool dark place for up to one year.