Dish

Tsukejiru

Tsukejiru sauce

Tsukejiru is made by combining soy sauce, mirin, sake, sugar, and other seasonings in a small saucepan. The mixture is then heated until the sugar has dissolved and the flavors have melded together. The sauce can be served warm or cold, and is often used as a dipping sauce for grilled meats and vegetables.

Asian cuisine› East Asian cuisine› Japanese cuisine

Dip

Origins and history

Tsukejiru is a popular sauce in Japanese cuisine, and is often served with yakiniku (grilled meat), shabu-shabu (hot pot), and other dishes. It is also a popular condiment for rice and noodles.

Dietary considerations

Tsukejiru is suitable for those following a gluten-free or vegetarian diet, as it does not contain any gluten or animal products. It is also low in calories and fat, making it a healthy option for those watching their weight.

Variations

There are many variations of tsukejiru, including sweet and spicy versions. Some recipes call for the addition of ginger or garlic, while others use different types of vinegar or citrus juice.

Presentation and garnishing

Tsukejiru can be presented in a small dipping bowl or as part of a larger platter with grilled meats and vegetables. It is often garnished with sliced green onions or sesame seeds to add color and texture.

Tips & Tricks

To achieve the perfect texture and flavor, be sure to use high-quality ingredients and follow the recipe closely. You can also experiment with different seasonings and flavor combinations to create your own unique version of this classic Japanese sauce.

Side-dishes

Tsukejiru is often served with a variety of side dishes, including grilled meats and vegetables, rice, and noodles. It can also be used as a marinade for meats and seafood.

Drink pairings

Tsukejiru pairs well with a variety of drinks, including sake, beer, and green tea. It is often served with a light and refreshing drink to balance out the savory flavors of the sauce.