Chirizu (Spicy Dipping Sauce for Sashimi)
Yield
1 batchPrep
10 minCook
20 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | teaspoons |
sake
|
* |
| 2 | each |
scallions, spring or green onions
|
|
| 3 | tablespoons |
lemon juice
|
|
| 4 | ounces |
daikon (chinese icicle radish)
|
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 1 | pinch |
monosodium glutamate
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 25 | ml |
sake
|
* |
| 2 | each |
scallions, spring or green onions
|
|
| 45 | ml |
lemon juice
|
|
| 115.6 | ml/g |
daikon (chinese icicle radish)
|
|
| 45 | ml |
soy sauce, tamari
|
|
| 1 | pinch |
monosodium glutamate
|
*
|
Directions
Warm the sake in a small sucepan.
Ignite with a match, off the heat, and shake tha pan gently until the flame dies out.
Pour the sake into a dish and cool.
Put the sake with the grated daikon, onions, soy sauce, lemon juice, MSG, and the 7 pepper spice into a mixing bowl.
Mix well.
To serve, place in small individual dishes and serve with sea bass, sea bream, or sashimi.
