From Masayoshi Takayama's kitchen · Masa, New York
shake · seafood sauce
★ STARRED KITCHENWasabi Soy Dip
From an award-winning kitchen
Ratio
SOY SAUCE 60MIRIN 5
Ingredients
- SOY SAUCE60 ml
- WASABI8 g
- MIRIN5 ml
Method
- Pour to the lines in order (bottom → top): SOY SAUCE, MIRIN.
- Add finishing notes: WASABI.
- Cap the jar and shake until emulsified.
Provenance
Japanese sushi chef of Michelin three-star Masa in New York. Formerly Ginza Sushiko in Beverly Hills; omakase priced among the city’s highest, focused on premium fish and warm vinegared rice.
Originally published as Wasabi Soy Dip.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Sushi table sauces / Masa tradition (published as “Wasabi Soy Dip”). Full citation lives in Provenance.