Tosazu Sauce

Name: Tosazu Sauce
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (300 ml)
Cuisine: Asian
Ingredients: 1¼ cups (300 ml) Water; 5 g Kombu; 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.

CONDIMENT · RAW FISH & SEAFOOD

In the published recipe, this is the condiment for Belon shima aji with pomelo and avocado.

Henry's tosazu sauce for raw fish.

On the jar

TOSAZU

Method: shake
Yield: about 1¼ cups
Ingredients: 7

Stove sauce. Cook from the recipe

Ratio

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

Ingredients

Water1¼ cups (300 ml)
Kombu5 g
Katsuobushi20 g
White Soy1½ tsp white soy sauce (7.5 ml)
Rice Vinegar1½ tbsp rice vinegar (22.5 ml)
Muscovado1 tsp dark muscovado sugar (5 ml)
Mirin2 tsp mirin (10 ml)

Method

Pour liquids to the printed fill-lines, bottom to top.
Season to finish: KOMBU (about 1½ tsp).
Cap the jar and shake until emulsified.

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Companion jar

Tosazu Sauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 4 stars · 5 national awards

PonzuNATIONAL AWARD WINNEROn the jar: PONZU
Lime Juice Seafood SauceNATIONAL AWARD WINNEROn the jar: LIME
Banyuls Vinegar Seafood Sauce★ STARRED KITCHENOn the jar: BANYULSBLACK
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

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

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

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. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

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

Companion jar