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
Ingredients
5 T. soy sauce
1/2 Cup rice vinegar
1/3 cup dried bonito flakes
Instructions
In small saucepan, slightly warm soy sauce and vinegar (do not boil). Add bonito flakes. Cool to room temperature. Strain out bonito flakes.
Tags
Sauce/Dressing/Rub, Seafood, The National Culinary Review
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