How to Make Sushi Dipping Sauces

Sushi, one of Japan's most loved dishes, has become a popular food all around the world. Sushi----whether maki (rolls), nigiri (on a bed of rice) or sashimi (no rice)----is typically dipped in a soy-based sauce, with few variations. However, soy sauce can be augmented with several different flavors, with the proportions generally considered a case of personal preference. Read on to learn how to add some of these flavors to your sushi dishes.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Soy Sauce
• Wasabi
• Ginger
• Garlic
• Citrus Juice
• Sake (rice wine)
• Umeboshi (picked plums)

1. Grate one tablespoon each of fresh ginger, garlic and wasabi, and set aside.

2. Pour one tablespoon of soy sauce into a dipping dish.

3. Add and mix the flavoring of your choice into the soy sauce. A rule of thumb is to add one teaspoon of flavoring to begin with and then add more if desired. Wasabi, by far the most common flavoring, adds a strong element of heat. Ginger goes well with oily fish, while garlic blends well with seared fish or meat. Soy sauce with added citrus juice adds a light, acidic flavor to heavy fish like tuna.

4. Dip the sushi lightly in the sauce one piece at a time and eat. Do not soak the sushi, as this can overpower the flavor and make the rice fall apart.

5. For a more exotic taste, try Ume Warishita. Add three pickled plums to a cup of rice wine. Simmer and reduce until the liquid is equivalent to 1/3 cup. Cool and add to soy sauce to taste. This tangy sauce is best for sashimi.

References

• Just Hungry: "Soy sauce-based dipping sauces used in Japanese dishes"
• Sushi Encyclopedia: "Sushi Sauce Recipes"

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