Tosa-Zu Sauce

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Credit: From Nobu West (Andrews McMeel Publishing, 2007), by Nobu Matsushisa and Mark Edwards.
The National Culinary Review, December 2008


5 T. soy sauce
1/2 Cup rice vinegar
1/3 cup dried bonito flakes


In small saucepan, slightly warm soy sauce and vinegar (do not boil). Add bonito flakes. Cool to room temperature. Strain out bonito flakes.


Sauce/Dressing/Rub, Seafood, The National Culinary Review

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