Nanban Awase-Zu

Name: Nanban Awase-Zu
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 280 ml
Cuisine: Asian
Ingredients: 50 ml Dashi; 50 ml Rice Vinegar; 50 ml Sake; 50 ml Mirin; 50 ml Light Soy; 25 g Sanonto; 1 Dried Chile

Independent adaptation of a publicly published Hiroyuki Kanda recipe. Not affiliated with, sponsored by, or endorsed by Hiroyuki Kanda.

Nanban Awase-Zu from a three-star kitchen.

Ratio

Dashi 50 mlRice Vinegar 50 mlSake 50 mlMirin 50 mlLight Soy 50 ml

Ingredients

Dashi — 50 ml
Rice Vinegar — 50 ml
Sake — 50 ml
Mirin — 50 ml
Light Soy — 50 ml
Sanonto — 25 g
Dried Chile — 1 each

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

Hiroyuki Kanda works in Japanese kaiseki at Kanda; credentials include Michelin 3* (Kanda, Tokyo).

Originally published as Nanban Awase-zu (Equal-Parts Marinade).

Adapted from a Hiroyuki Kanda recipe (Hiroyuki Kanda / NHK Kyou no Ryouri (ko-aji no nanban-zuke)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Hiroyuki Kanda / NHK Kyou no Ryouri (ko-aji no nanban-zuke) (published as “Nanban Awase-zu (Equal-Parts Marinade)”). Full citation lives in Provenance.