• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

CooksInfo

  • Home
  • Encyclopaedia
  • Kitchenware
  • Recipes
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
Home » Condiments » Sauces » Japanese Sauces » Nikiri Sauce

Nikiri Sauce

Nikiri Sauce is a thin, sweet glaze that is brushed on fish just before serving in Japanese cooking.

It negates the need for a small dish of soy sauce to be provided to the diner, as the chef has already seasoned the fish for you.

It is used on delicate types of fish, where regular soy sauce might be too strong (e.g. sea bream, flounder, plaice, etc.) It is also good with tuna.

Occasionally, it is provided at the table as a dipping sauce with a few types of sashimi.

Cooking Tips

Soy sauce, dashi, mirin, sake, in a ratio of 10:2:1:1.

10 tablespoons (5 oz / 150ml) soy sauce
2 tablespoons dashi
1 tablespoon mirin
1 tablespoon sake

Mix all in a saucepan, heat just until it’s about to start boiling (but don’t let it), then remove from the heat, and let cool.

A simpler version is 4 parts tamari to 1 part mirin, simmered until slightly reduced, then removed from heat and let cool.

History Notes

All older versions of Nikiri Sauce used to be simmered until reduced.

Other names

Japanese: Nikiri-jo'oyu

This page first published: Jun 19, 2005 · Updated: May 8, 2018.

This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2022· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.

Tagged With: Japanese, Japanese Sauces

Primary Sidebar

Search

    Today is

  • Onion Day
    Sliced onion

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright enforced!
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Site

  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar

This web site generates income from affiliated links and ads at no cost to you to fund continued research · The text on this site is © Copyright.