Tosazu is a Japanese preparation of fresh sardine fillets cured in salt, then marinated in tosazu—a dashi-based vinegar infused with dried bonito—and garnished with needle-thin ginger, shiso, and sesame seeds. The standout trait is the delicate balance of umami from the tosazu marinade and the clean, bright finish of the fresh herbs.
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Place the dashi, mirin, rice vinegar and soy sauce in a saucepan and bring to a boil over medium heat.
Boil for two minutes, then add both kinds of soy sauce.
Boil for 30 seconds more.
Turn off the heat, add the handful of katsuobushi, and let it steep for 5 minutes.
Strain the liquid through a cheesecloth, allow to cool. This is your tosazu. Set aside.
Lightly salt the sardine fillets and place, skin side down, on a plate.
Allow the fish to cure for 20 minutes in the refrigerator.
Meanwhile, combine the tosazu, water and sugar in a bowl.
When the sardines are ready, rinse off the salt.
Place them in the bowl with the tosazu and marinate for 5 minutes, adding more liquid if necessary to cover the fillets completely.
When the fillets are ready, use your fingernail to get under the skin and pull it off.
Thinly slice the sardines on an angle.
Assemble the dish by piling the sardines in a bowl, pouring in a little tosazu, and topping with ginger, shiso, myoga and a sprinkle of sesame seeds.
Store the finished dish in an airtight container in the refrigerator for up to 2 days; the sardines are best eaten the same day, as the texture softens and flavors meld over time.
cheesecloth (for straining tosazu) · small saucepan (for making tosazu)
Tosazu is a dashi-based vinegar made by steeping katsuobushi in a mixture of dashi, mirin, rice vinegar, and soy sauce. While some Japanese markets sell pre-made tosazu, making it fresh ensures optimal flavor and takes only 10 minutes.
No. This dish requires fresh sardine fillets because the curing and marinating process depends on the delicate texture and clean flavor of fresh fish. Frozen or canned sardines will not yield the same result.
Store in an airtight container in the refrigerator for up to 2 days. The sardines are best eaten the day they are prepared, as the texture softens and flavors meld over time.
Myoga is optional and adds a subtle peppery note. If unavailable, omit it or substitute with additional thinly sliced ginger or a small amount of finely sliced scallion.
The skin becomes soft and slightly bitter after curing and marinating. Removing it reveals the delicate flesh underneath and improves the final dish's texture and flavor.
