Tsukuri Jyouyu Soy Sauce For Sashimi Recipes

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TSUKURI JYOUYU - SOY SAUCE FOR SASHIMI



Tsukuri Jyouyu - Soy Sauce for Sashimi image

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.

Provided by Mrs Goodall

Categories     Sauces

Time 10m

Yield 4 cups

Number Of Ingredients 3

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

Steps:

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

Nutrition Facts : Calories 187.3, Fat 0.3, Sodium 16269.2, Carbohydrate 17.9, Fiber 2.3, Sugar 5.3, Protein 30.4

NEW STYLE SASHIMI



New Style Sashimi image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 12

18 ounces red snapper fillet
1 teaspoon finely grated garlic
1 (3-inch) knob ginger, peeled and julienned very thinly and plunged briefly in cold water
Menengi or chives
2 teaspoons white sesame seeds, toasted
Yuzu Soy sauce, recipe follows
1 carrot curl, for garnish
New Style Oil, recipe follows
1 tablespoon plus 1 teaspoon yuzu juice (best if fresh, but bottled available in Asian markets)
3 tablespoons plus 1 teaspoon soy sauce
6 tablespoons pure olive oil
2 teaspoons sesame oil

Steps:

  • Cut fish fillet into paper-thin slices using the usu-zukuri cutting technique: Place fillet horizontally on chopping board with skin side up and tail end to left, steadying that side with fingers of left hand. Hold very sharp, long, thin-bladed pointed knife so that the top, blunt edge is inclined sharply to the right and, from the left side of fillet, start cutting paper-thin slices. Keep the blade at an acute angle to achieve a clean cut across the grain. The fish is sliced in one drawing stroke. Let the weight of the knife do the work as you draw the blade back toward yourself. Keep fingers of left hand clear.
  • Arrange fish slices on serving plate. On each slice dab a little grated garlic and place ginger spears and a few menengi or chives. Sprinkle sesame seeds over fish. Drizzle yuzu soy sauce over top of entire arrangement and garnish with carrot curl.
  • Just prior to serving, heat the New Style Oil in a small frying pan until just before it begins to smoke. Pour it over fish slices and serve.
  • This recipe may also be followed using shellfish, beef or tofu.
  • Combine in small bowl.
  • Combine in small bowl.

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