Recipe

Sanbaizu - Japanese Vinegar Sauce

Tangy Delight: Sanbaizu - A Refreshing Japanese Vinegar Sauce

4.1 out of 5

Sanbaizu is a traditional Japanese vinegar sauce that adds a burst of tangy flavor to various dishes. Made with a combination of vinegar, soy sauce, and mirin, this versatile sauce is a staple in Japanese cuisine.

Sauce› Sanbaizu

Asian cuisine› East Asian cuisine› Japanese cuisine

Preparation time

5 minutes

Cooking time

N/A

Total time

5 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegan, Vegetarian, Gluten-free, Dairy-free, Nut-free

Allergens

Soy

Not suitable for

Paleo, Keto, Low-carb, High-protein, Whole30

Ingredients

1/4 cup (60ml) rice vinegar 1/4 cup (60ml) rice vinegar
2 tablespoons soy sauce 2 tablespoons soy sauce
2 tablespoons mirin 2 tablespoons mirin
1 tablespoon honey 1 tablespoon honey
1/2 teaspoon grated ginger 1/2 teaspoon grated ginger
1/2 teaspoon sesame oil 1/2 teaspoon sesame oil

Nutrition

Calories (kcal / KJ): 40 kcal / 167 KJ
Fat (total, saturated): 1g, 0g
Carbohydrates (total, sugars): 7g, 6g
Protein: 1g
Fiber: 0g
Salt: 1.5g

Preparation

1.
In a small bowl, whisk together the rice vinegar, soy sauce, mirin, honey, grated ginger, and sesame oil until well combined.
2.
Allow the sauce to sit for 10 minutes to allow the flavors to meld together.
3.
Give the sauce a final whisk before using it as a dipping sauce or marinade.

Treat your ingredients with care...

Rice vinegar — Use a high-quality rice vinegar for the best flavor.
Soy sauce — Opt for low-sodium soy sauce if you prefer a less salty taste.
Mirin — Look for mirin labeled as "hon mirin" for an authentic flavor.
Honey — Adjust the amount of honey according to your desired level of sweetness.
Grated ginger — Freshly grated ginger provides the best flavor. Use a microplane grater for fine ginger shreds.

Tips & Tricks

For a spicier kick, add a pinch of red pepper flakes to the sauce.
Experiment with different types of vinegar, such as apple cider vinegar or black vinegar, for unique flavor variations.
Use Sanbaizu as a dressing for cucumber salads or as a sauce for grilled fish.
Adjust the sweetness by adding more honey or mirin, according to your taste preferences.
Store any leftover Sanbaizu in an airtight container in the refrigerator for up to a week.

Serving advice

Serve Sanbaizu as a dipping sauce alongside sushi, sashimi, or tempura. It can also be drizzled over a mixed green salad for a refreshing twist.

Presentation advice

When serving Sanbaizu, pour it into a small dipping bowl and garnish with a sprinkle of sesame seeds or thinly sliced green onions for an elegant touch.