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IZAKAYA: Japanese Tapas Home Recipes
Two Sauces for Japanese Izakaya, small-plate dishes for grilled meats, pickled vegetables, seafood and noodle dishes, for home dining.
Course
Sauce
Cuisine
Japanese
Prep Time
30
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
1
hour
hour
10
minutes
minutes
Servings
6
servings
Calories
300
kcal
Ingredients
Rice Vinegar - 1/2 cup, rice, coconut or one of your choice
Sugar - 1/3 cup
Chili flakes - a pinch or to taste
Toasted sesame seed oil - 1/4 cup
Soy sauce - 1/4 cup
Spring onions - 1/3 cup, finely chopped
Bonito flakes - 1/2 teaspoon (dried fish flakes)
Coconut milk - 1/2 cup
Lime juice - 3 tablespoons
Coconut oil - 1 tablespoon
Garlic - 2 cloves, crushed
Chili peppers - a pinch, or to taste
Fish sauce - 2 teaspoons
Instructions
Place the vinegar and sugar into a saucepan, bring to a simmer to dissolve the sugar and cool.
Whisk in the chili flakes, spring onions, sesame oil and soy sauce.
Toss with vegetables, cold seafood, or cold noodles and serve.
In a saucepan, warm the coconut milk and coconut oil until they dissolve.
Remove from the heat and whisk in the remaining ingredients.
Toss with freshly sautéed squid, steamed noodles or beautifully cut vegetables.
Nutrition
Calories:
300
kcal