Amazu Sauce


  • 1 part rice vinegar
  • 1/2 part water
  • 1/4 part sugar
  1. Mix together in a sauce pan and bring to a low boil. After just coming to  a boil, remove from the heat. You can optionally add fish flakes (hana-katsuo),  which you allow to briefly soak.
  2. Remove the flakes after 1 minute. Another option squeeze 2 lemons into your dressing.
  3. Allow to cool to room temperature.

Note: It will keep refrigerated indefinitely.


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