Chirizu (Spicy Dipping Sauce for Sashimi)
Submitted by TomB
Chirizu is a traditional Japanese spicy dipping sauce for sashimi, made with flame-kissed sake, grated daikon, soy sauce, lemon juice, and seven-pepper spice. Bright, bold, and ready in minutes.
YIELD
1 batchPREP
10 minCOOK
20 minREADY
30 minChirizu is one of those Japanese condiments that makes everything it touches better. Traditionally served alongside sashimi, sea bass, or sea bream, this spicy dipping sauce packs layers of flavor into a tiny dish.
The sake gets gently warmed and then flambeed to burn off the alcohol while concentrating its flavor. Mixed with freshly grated daikon radish, scallions, soy sauce, lemon juice, and shichimi togarashi (Japanese seven-pepper spice), it becomes a sharp, fiery, citrusy sauce that elevates raw fish to another level.
The whole thing comes together in about 10 minutes of active work.
Kitchen Tips
- Flame the sake in a wide pan away from anything flammable, and let the flame die out on its own for the cleanest flavor
- Grate the daikon on the finest holes of your grater for a smooth, almost creamy texture that blends into the sauce
- Serve in small individual dishes so each guest can dip to their liking
- This sauce is best served fresh; the daikon loses its punch if it sits too long
Ingredients
Directions
Warm the sake in a small sucepan.
Ignite with a match, off the heat, and shake tha pan gently until the flame dies out.
Pour the sake into a dish and cool.
Put the sake with the grated daikon, onions, soy sauce, lemon juice, MSG, and the 7 pepper spice into a mixing bowl.
Mix well.
To serve, place in small individual dishes and serve with sea bass, sea bream, or sashimi.
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