Westernized variations of traditional Japanese dips and sauces. For the Tuna Tobiko Cucumber dish, use sparingly. You can use this for sashimi, as a noodle dip, or on a salad.
INGREDIENTS:
¼ cup unseasoned rice vinegar
¼ cup water
1¼ tablespoons sugar
1-2 tablespoons orange or tangerine juice.
1/8th teaspoon orange or tangerine peel, orange part only, zested
½ teaspoon shoyu (soy sauce), try to find a good artisanal one, or even a “white” shoyu. These have big flavor and really bring a lot to the sauce.
½ teaspoon ginger juice (peel 1 inch of ginger and grate with a ginger grater, then squeeze the pulp for juice. Freeze any extra you might have for “next time”.)
METHOD:
Put the vinegar, water, and sugar into a jar with a tight fitting lid. Shake until everything goes into suspension. (This is called amazu-it means 2 tastes- and is what you use on cucumber salad.) Add the rest of the ingredients, and shake like mad to mix in. You’re done.
Shoyu Orange Sesame Dipping Sauce
To make this sauce, make the above but add a few drops- really only a few, like a ¼ teaspoon or so- of toasted sesame seed oil with “the rest of the ingredients”. Look for Kadoya Black Sesame Seed Oil. It has a great flavor. The sesame seed oil should be subtle and just on the edge of taste if using it for the Tuna, Tobiko, and Cucumber salad.
Yield: Around ¾ cup
Source: Chef Andrew E Cohen
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