A super easy Japanese sauce used as marinade or dressing for raw or cooked fish or meat… ideal for carpaccio and sushi!
Ingredients (for 2)
- 3 tbsp rice vinegar
- 1 tbsp white sugar
- 1 tbsp soy sauce
- a pinch of salt
Directions
- Take a small saucepan and add rice vinegar and soy sauce
- Heat gently and stir in sugar gradually until fully dissolved
- Simmer at very low heat for a couple of minutes to mellow out the vinegar
- Finally add a pinch of salt and let it cool before serving (we told you it was easy!)
Tips from the Chef
- You can use apple vinegar if rice vinegar is not available
- Can be stored in the fridge, will keep for several days
Cambooza 