Ironpier Tosazu

Name: Ironpier Tosazu
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (300 ml)
Cuisine: Asian
Ingredients: 300 ml water Water; 5 gm (12cm square) kombu (5 g) Kombu; 20 gm bonito flakes (katsuobushi) (20 g) Katsuobushi; 1½ tsp white soy sauce (7.5 ml) White Soy; 1½ tbsp rice vinegar (22.5 ml) Rice Vinegar; 1 tsp dark muscovado sugar (5 ml) Muscovado; 2 tsp mirin (10 ml) Mirin

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

From a world-ranked kitchen.

Ratio

Water 300 mlWhite Soy 8 mlRice Vinegar 23 mlMuscovado 5 mlMirin 10 ml

Ingredients

Water — 300 ml water
Kombu — 5 gm (12cm square) kombu (5 g)
Katsuobushi — 20 gm bonito flakes (katsuobushi) (20 g)
White Soy — 1½ tsp white soy sauce (7.5 ml)
Rice Vinegar — 1½ tbsp rice vinegar (22.5 ml)
Muscovado — 1 tsp dark muscovado sugar (5 ml)
Mirin — 2 tsp mirin (10 ml)

Method

Pour to the lines in order (bottom → top): Water, White Soy, Rice Vinegar, Muscovado, Mirin.
Add finishing notes: Kombu, Katsuobushi, Muscovado.
Cap the jar and shake until emulsified.

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Provenance

James Henry — published sauce recipes in the PantryFlex catalog. Asia's 50 Best — Highest Climber (Belon, Hong Kong).

Originally published as Tosazu Sauce.

Adapted from a James Henry recipe (James Henry / Gourmet Traveller (Belon shima aji)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from James Henry / Gourmet Traveller (Belon shima aji) (published as “Tosazu Sauce”). Full citation lives in Provenance.

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