How to Make SOY SAUCE for SUSHI (Nikiri Shoyu) with The Sushi Man

Soy sauce goes with sushi like butter with bread. You don’t necessarily need it, but it definitely enhances the flavor and balances out the overall taste. The salty and umami-filled sauce contrasts the sweet sushi rice and richness of the fish, making it a traditional pairing dating back centuries. So needless to say, it’s a very important part of sushi.
Now, there’s nothing wrong with using regular store-bought soy sauce but if you’re looking to level up your sushi game then this is an extremely simple way to do so. It’s called nikiri shoyu, which is a reduced and sweetened soy sauce. And in this video, I’ll teach you my recipe which is literally just a few steps. It’s packed with umami and has much more depth to the flavor compared to your regular one. Trust me, take the extra step to make this, it’ll be worth it!
🍣 WHAT'S IN THIS VIDEO:
00:00 Intro
00:25 What is Nikiri?
01:09 Ingredients
01:55 Making Nikiri
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📗 BOOK
How to Make Sushi at Home - A Fundamental Guide for Beginners and Beyond
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🍣 WHAT I TALK ABOUT IN THIS CHANNEL: Sushi, how to make sushi at home, how to make sushi rice, Japanese food, Japanese cuisine, homemade sushi, sushi rolls, how to roll sushi, Japanese cooking, dashi, miso soup, sake, sushi supplies and equipment, sushi sauces, poke, how to cut fish for sushi, sushi sake pairings, teriyaki, tempura, izakaya, Japanese beer food, Hawaiian food, onigiri, omusubi, spam musubi, fried chicken, karaage and more!
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🍣 ABOUT THE SUSHI MAN:
Jun Nakajima, CHEF AND FOUNDER
Raised in a restaurant household, Jun's love for food began at a very early age. His parents have owned and operated a Japanese restaurant for over 30 years where he practiced and honed his culinary skills.
Somewhat forced upon, he was taught the art of sushi making in his teenage years. He quickly fell in love not only with the art but the endless opportunities that came with it.
He has traveled around the globe to try different styles of sushi, most importantly to Japan.
After college, Jun had taken an opportunity to live in the motherland of sushi, working for something completely outside the culinary field. In those two years his appreciation of the culture, people, history and food deepened.
He became addicted to the food scene and found himself traveling from one end of the island to the other, eating and drinking some of the best foods and drinks he's ever had. This experience became the seed which eventually bloomed to become The Sushi Man.

[@MikePouch]

I've been making this from your book for a while now, and it really makes a big difference! I always keep some in my fridge. It's also delicious when used for shoyu ramen.
As a bonus - I also heat the leftover bonito flakes in a pan with sesame seeds, dried seaweed, and sesame oil - let cool then chop up - makes a phenomenal furikake seasoning packed with unami!!! (My four year old wants it sprinkled on everything! Haha.)

[@TheSushiMan]

It really does Mike! And good job on making your own furikake, that's the perfect way to use the leftover katsuobushi, keep up the great work!

[@ezproezpro7333]

Thanks for this! 🙏

[@TheSushiMan]

Np, glad you enjoyed it!

[@Lubo54]

👍👍👍

[@Maine.living]

Hello can you show how to cook Takoyaki? My sister really loves it. I’d like to surprise her on the birthday. 😊 thank you. Love your channel

[@TheSushiMan]

That's a great idea! I used to have a takoyaki grill a while back and been meaning to get a new one. Would make a great video. 👍

[@JGarcia-qf3me]

How much time it can be stored

[@stevenlolay2090]

Hi, can this be made without the Sake? (Alcohol). Children Friendly. Thanks

[@TheSushiMan]

Yes you can and it'll still taste great!

[@stevenlolay2090]

Thank you@@TheSushiMan

[@bobbiedeleon4845]

Would a barrel aged soy sauce be good for finishing nigiri?

[@TheSushiMan]

Hmm.. Never tried but I would be very curious to see how that tastes. Let me know how it is if you give it try!

[@bobbiedeleon4845]

@@TheSushiMan May I recommend TAKESAN KISHIBORI barrel aged soy sauce, soy sauce on another level, delicious!

[@TheSushiMan]

Nice, thanks for the suggestion!