Omakase Sauce Recipe
Love sushi restaurant magic at home? This Omakase Sauce Recipe creates rich umami glaze for sushi and sashimi.
Ingredients
- 1/2 cup soy sauce low-sodium preferred
- 1/4 cup mirin sweet rice wine
- 2 tbsp sake cooking sake works
- 2 tbsp granulated sugar
- 1 tsp dashi powder or 1/4 cup dashi broth
- 1 tsp fresh ginger finely grated
- 1 garlic clove minced fine
- 1 tsp rice vinegar
- 1/2 tsp sesame oil
Instructions
Prep Aromatics
- Grate ginger into fine paste. Mince garlic clove. Set aside in small bowl.
Combine Liquids
- In saucepan, mix soy sauce, mirin, sake, and rice vinegar. Stir gently.
Add Sweetener
- Sprinkle in sugar and dashi powder. Whisk until mostly dissolved.
Heat Gently
- Place over medium-low heat. Bring to gentle simmer. Don't boil hard.
Add Flavor Boost
- Stir in grated ginger, minced garlic, and sesame oil. Mix thoroughly.
Simmer and Thicken
- Cook 7-8 minutes. Sauce reduces and gets glossy shine. Stir often.
Taste and Adjust
- Remove from heat. Taste. Add more sugar if needed. Cool completely.
Bottle and Store
- Pour into clean glass jar. Cool fully. Refrigerate for best flavor.
Notes
- Use low-sodium soy to control saltiness.
- Fresh ginger makes big flavor difference.
- Simmer low and slow—prevents bitterness.
- No mirin? Use sherry with splash sugar.
- Spicy version: Add 1/2 tsp chili oil.
- Thicker glaze: Cook 2 minutes longer.
- Vegan: Skip dashi, use mushroom powder.
- Quick version: Microwave 2 minutes, stir well.