Three Taste Sauce

Three ingredients in equal measure. Brown rice vinegar, organic shoyu, and mirin. That’s the entire recipe for one of the most versatile sauces in Japanese cooking.

Each ingredient represents one taste: sour from the vinegar, salty-savory from the shoyu, and sweet from the mirin. The balance between them creates a sauce that works as a dipping sauce for dumplings, a dressing for cold noodles or salads, or a quick marinade for fish, tofu, or vegetables. It’s a building block that adapts to almost anything.

No cooking needed. Just mix and use. The flavors meld as they sit, so making it a few hours ahead gives a slightly rounder, more integrated taste.

Chef Tips

• Use brown rice vinegar specifically. White rice vinegar is sharper and throws off the balance. The brown variety has a mellower, deeper acidity.
• Quality shoyu makes a noticeable difference here since there are only three ingredients. Organic or naturally brewed shoyu has more depth than standard soy sauce.
• Store in a sealed jar in the refrigerator. It keeps for weeks and improves slightly over the first day or two.

Variations

• Add the juice of a lemon or lime for a quick homemade ponzu sauce.
• Stir in grated fresh ginger and a drop of sesame oil for a more complex dipping sauce.
• Add a pinch of red pepper flakes or a splash of chili oil for heat.