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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
All older versions of Nikiri Sauce used to be simmered until reduced.
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Aillade, Albert Sauce, Allemande Sauce, Amazu Sauce, Awasezu, A.1. Steak Sauce, Banquière Sauce, Barbeque Sauce, Beurre Blanc, Béarnaise Sauce, Black Mint Sauce, Brown Butter, Brown Sauce (English), Butter Sauce, Chile con Queso, Chiri-zu Sauce, Coronation Sauce, Creamed Horseradish, Drawn Butter Sauce, Espagnole Sauce, Finadene Sauce, Fish Sauces, Gravy, Halford Sauce, Harissa, Hoisin Sauce, Hollandaise Sauce, Horseradish Sauce, Ketchup, Ketjap Manis, Marie Rose Sauce, Matelote Sauce, Melted Butter, Meunière Butter, Mint Sauce, Mojo Sauces, Mojo (Cuban), Mole, Murri, Nikiri Sauce, Nitsume Sauce, Noisette Butter, Normande Sauce, Paloise Sauce, Panade à la frangipane, Parisienne Sauce, Pasta Sauce, Pizza Sauce, Poivrade Sauce, Ponzu Sauce, Provençal Sauce, Reform Sauce, Rémoulade Sauce, Rice Wine, Salad Dressings, Salmuera, Salsas, Sambals, Sambi-Zu Sauce, Sanbai Zu Sauce, Sauce Béarnaise, Sauce Diane, Sauce Maltaise, Soubise Sauce, Soy Sauce, Sriracha, Sushi-zu, Tabasco Green Pepper Sauce, Tabasco, Tamari, Tapenade, Tartar Sauce, Teriyaki Sauce, Tonkatsu Sauce, Vatapá, Velouté Sauce, Walnut Sauce, White Sauce, Worcestershire Sauce, XO Sauce, Yakiniku Sauce, Yakitori Sauce
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