Tsukejiru - Japanese Dipping Sauce

Ingredients

• 1 cup (240ml) dashi stock 1 cup (240ml) dashi stock
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 1 tablespoon sake 1 tablespoon sake
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 green onion, finely chopped 1 green onion, finely chopped

Nutrition

• Calories (kcal / KJ): 40 kcal / 167 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 8g, 6g
• Protein: 1g
• Fiber: 0g
• Salt: 2g

Preparation

1. 1.
   In a saucepan, combine the dashi stock, soy sauce, mirin, sake, and sugar.
2. 2.
   Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally until the sugar has dissolved.
3. 3.
   Add the grated ginger to the sauce and continue simmering for another 2 minutes.
4. 4.
   Remove the saucepan from heat and let the Tsukejiru cool to room temperature.
5. 5.
   Once cooled, garnish with finely chopped green onions.

Treat your ingredients with care...

• Dashi stock — If you don't have dashi stock, you can substitute it with vegetable stock or water mixed with a small amount of bonito flakes for a similar umami flavor.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes or a few drops of chili oil to the Tsukejiru.
• Adjust the sweetness by adding more or less sugar according to your taste preference.
• Tsukejiru can be stored in the refrigerator for up to a week, allowing the flavors to meld and intensify over time.

Serving advice

Serve Tsukejiru in small individual bowls alongside hot pot ingredients, tempura, or grilled meats. Dip the cooked ingredients into the sauce to enjoy the harmonious blend of flavors.

Presentation advice

Present Tsukejiru in a traditional Japanese ceramic dipping sauce dish, garnished with a sprinkle of finely chopped green onions. This adds a pop of color and freshness to the dish.