Amazu Sauce is a Japanese sweet and sour sauce.
It’s made from plain, unseasoned rice vinegar, water and sugar that are brought to a low boil while stirring to dissolve sugar, then removed from the heat and allowed to cool.
Variations include squeezing the juice from a lemon or two into it, or letting hanakatsuo tuna flakes soak in it for 1 minute before being strained out.
To make Amazu Sauce, take either:
- 8 tablespoons rice vinegar, 4 tablespoons water, 2 tablespoons sugar; OR
- Equal amounts by volume of rice vinegar, sugar and soy sauce (e.g. 4 tablespoons of each, 6 tablespoons of each, etc, depending on quantity of sauce needed.)
Adjust quantities as needed.
Put all in a pot. Bring to a low boil, simmer while stirring until sugar is dissolved. Remove from heat and let cool.
Store in refrigerator for up to several weeks; serve at room temperature.
“Zu” (also spelt “su” in English) is plain rice vinegar.