📝 About This Recipe
Hailing from the snow-swept Akita Prefecture, Shottsuru is a legendary Japanese fish sauce crafted from the silver-scaled sandfish (Hata-hata). This liquid gold is aged to perfection, offering a cleaner, more refined salinity than its Southeast Asian cousins, with a deep, oceanic sweetness that elevates any dish. Making it at home is a masterclass in patient fermentation, resulting in a versatile condiment that defines the soul of northern Japanese soul food.
🥗 Ingredients
The Primary Base
- 2 kg Fresh Hata-hata (Sandfish) or Smelt (Extremely fresh, whole fish with guts intact for enzymes)
- 600 grams Coarse Sea Salt (Non-iodized; roughly 30% of the fish weight)
- 100 grams Rice Koji (Dried or fresh; helps accelerate breakdown and adds sweetness)
Aromatics and Preservation
- 10 grams Dried Kelp (Kombu) (Wiped clean with a damp cloth)
- 2-3 pieces Dried Red Chili Peppers (Whole; acts as a natural antimicrobial agent)
- 1/4 cup Sake (High-quality dry sake for rinsing)
Equipment Essentials
- 1 piece Non-reactive Fermentation Vessel (Ceramic crock or glass jar (approx 5L capacity))
- 1 piece Pickling Stone or Heavy Weight (Sterilized; should be about 2x the weight of the fish)
👨🍳 Instructions
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1
Begin by thoroughly cleaning your fermentation vessel and weights with boiling water or a food-grade sanitizer. Any stray bacteria can ruin the long fermentation process.
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2
Rinse the fresh Hata-hata gently in cold salted water. Pat them completely dry with paper towels; moisture on the surface can lead to mold.
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3
In a large mixing bowl, toss the whole fish with 400g of the sea salt and the rice koji, ensuring every fish is thoroughly coated in the salt-koji mixture.
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4
Sprinkle a thin layer of the remaining salt at the bottom of your fermentation vessel.
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5
Layer the fish tightly into the vessel, alternating directions. Place a piece of kombu and a chili pepper between every few layers of fish.
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6
Top the final layer with the remaining salt, creating a 'salt cap' to protect the fish from the air.
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7
Place a sterilized wooden lid or a plate directly on top of the salt, then place your heavy pickling weight on top of the plate.
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8
Cover the top of the vessel with double-layered cheesecloth or brown paper and secure it tightly with twine to keep out dust and insects.
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9
Store the vessel in a cool, dark place (like a cellar or bottom of a pantry) for a minimum of 12 months. The enzymes in the fish guts will slowly liquefy the protein.
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10
Check the vessel after 2 weeks; a brine (the 'shottsuru') should have risen above the weight. If not, add a bit more weight.
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11
After 12-18 months, the fish should be mostly dissolved. Carefully remove the weights and the top layer of solids.
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12
Strain the liquid through a fine-mesh sieve lined with several layers of cheesecloth or a coffee filter into a clean pot. This may take several hours to drip through.
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13
Bring the strained liquid to a very gentle simmer for 10 minutes. This pasteurizes the sauce and stabilizes the flavor. Skim any foam that rises to the surface.
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14
Allow the Shottsuru to cool completely before bottling in sterilized glass jars. Store in the refrigerator indefinitely.
💡 Chef's Tips
Always use the freshest fish possible; 'fishy' smelling raw fish will yield a 'fishy' sauce rather than an umami one. If you cannot find Hata-hata, high-quality fresh anchovies or sardines are the best substitutes. Never reduce the salt content; the 30% ratio is critical for preventing spoilage during the long room-temperature aging. Label your jar with the start date—patience is the most important ingredient in this recipe. If you see white mold on the surface of the brine during aging, simply skim it off; however, if you see colorful or fuzzy mold, discard the batch.
🍽️ Serving Suggestions
Classic Shottsuru Kayaki: A hot pot featuring napa cabbage, tofu, and leeks seasoned only with this sauce. Use it as a secret ingredient in Caesar salad dressing for a sophisticated, deep salinity. Add a teaspoon to a simple pasta aglio e olio to create an incredible depth of flavor. Use it to season fried rice or stir-fried vegetables instead of standard soy sauce. Mix with a little lemon juice and olive oil for a vibrant, savory dipping sauce for raw radishes or cucumbers.