📝 About This Recipe
Hailing from the snowy coastal prefecture of Akita, Shottsuru is one of Japan’s three great fish sauces, prized for its clean, briny depth and lack of 'fishy' bitterness. Unlike heavier Southeast Asian counterparts, this gold-hued elixir is made specifically from Hatahata (sailfin sandfish), resulting in a refined umami profile that transforms simple broths into masterpieces. This traditional fermentation method captures the essence of the Sea of Japan, offering a complex seasoning that defines the soul of Northern Japanese cuisine.
🥗 Ingredients
The Fish Base
- 2 kg Fresh Hatahata (Sailfin Sandfish) (whole, very fresh, eyes clear)
- 600 grams Coarse Sea Salt (high-quality natural salt, roughly 30% of fish weight)
Fermentation Aromatics
- 100 grams Koji (Rice Malt) (dried or fresh, to assist breakdown and add sweetness)
- 2-3 pieces Dried Red Chili Peppers (whole, to prevent spoilage)
- 2 strips Yuzu Peel (dried, optional for a subtle citrus note)
Bottling & Finishing
- 500 ml Water (filtered, used only if liquid level is too low after 3 months)
- 4 layers Cheesecloth (for fine straining)
👨🍳 Instructions
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1
Thoroughly wash the Hatahata in cold, salted water to remove any slime or debris. Pat them completely dry with paper towels; moisture is the enemy of a clean fermentation.
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2
Sterilize a large glass or food-grade ceramic crock with boiling water or food-grade alcohol. Ensure it is bone dry before proceeding.
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3
Sprinkle a generous layer of sea salt on the bottom of the crock. Lay a single layer of fish tightly together over the salt.
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4
Continue layering salt and fish, alternating directions, until all fish are used. Finish with a thick, heavy layer of salt on top to create a protective seal.
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5
Scatter the Koji, red chili peppers, and optional yuzu peel over the final salt layer. These ingredients help develop the unique Akita flavor profile.
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6
Place a sterilized 'drop lid' (otoshibuta) or a flat plate directly on top of the fish. Place a heavy fermentation weight (about 2kg) on the plate to press the juices out.
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7
Cover the crock with a clean cloth and tie it tightly with twine. Store in a cool, dark place (ideally 10-15°C) for at least 12 months.
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8
Check the crock after one week. The liquid (brine) should have risen above the weight. If it hasn't, add a small amount of 20% salt-water solution to submerge the fish entirely.
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9
Monitor the fermentation monthly. It should smell salty and savory, never foul or rotten. A white film on top (kahm yeast) is normal and can be skimmed off.
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10
After 1 year, the fish should be mostly liquefied. Carefully remove the solids and strain the liquid through four layers of sterilized cheesecloth into a large pot.
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11
Slowly bring the strained liquid to a simmer (do not boil hard) for 10 minutes. This pasteurizes the sauce and stabilizes the flavor.
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12
Perform a final fine-straining through a coffee filter or very fine silk cloth to achieve a clear, amber-gold transparency.
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13
Pour the finished Shottsuru into sterilized glass bottles, seal tightly, and store in the refrigerator or a cool cellar.
💡 Chef's Tips
Always use the freshest fish possible; any hint of spoilage at the start will ruin the year-long process. If Hatahata is unavailable, you can substitute with fresh smelt or anchovies, though the flavor will slightly differ. Maintain a salt concentration of at least 25-30% of the fish weight to ensure food safety during the long room-temperature ferment. Label your crock with the date and weight measurements so you can track the progress and adjust future batches. Avoid opening the crock too frequently; once a month is sufficient to check the seal and liquid levels.
🍽️ Serving Suggestions
Use as the primary seasoning for 'Shottsuru Kayaki,' a traditional Akita hot pot with whitefish and tofu. Add a few drops to a classic dashi broth to provide an incredible depth of umami without darkening the soup. Mix with melted butter and lemon juice for a sophisticated fusion sauce for grilled scallops or white fish. Use it as a secret ingredient in Caesar salad dressing for a cleaner, more refined salty kick than standard anchovies. Pair dishes seasoned with Shottsuru with a dry, crisp Junmai Sake from the Akita region to complement the mineral notes.