Marinades: Use kanzuri as a base for marinades for meats, poultry, or seafood. Mix it with other ingredients such as soy sauce, garlic, ginger, and a touch of sweetness with honey or mirin for a delicious marinade.
Stir-fries: Add a small amount of kanzuri to stir-fried dishes to impart a spicy, umami-rich flavour. It works particularly well with vegetables such as broccoli, peppers and mushrooms, as well as with tofu or thinly sliced meats.
Soups and stews: Stir kanzuri into soups, stews, or hot pot (nabe) for added depth of flavour and a spicy kick. It pairs well with broths made from dashi (Japanese soup stock), miso, or chicken stock.
Dipping sauce: Mix kanzuri with soy sauce, rice vinegar, and a touch of sesame oil to create a spicy dipping sauce for dumplings, or tempura.
Grilled dishes: Use kanzuri as a glaze or sauce for grilled meats, fish, or vegetables. Brush it onto the food during the last few minutes of cooking to add a spicy-sweet caramelized flavour.
Noodles: Toss cooked noodles such as soba, udon, or ramen with a small amount of kanzuri for a spicy, savoury sauce. Add ingredients like green onions, sesame seeds or shredded nori for extra flavour and texture.
Condiment: Serve kanzuri alongside dishes like rice bowls, sushi or sashimi. It can be mixed with wasabi, soy sauce or mayonnaise to create a dipping sauce or condiment.
When using kanzuri, start with a small amount and adjust according to taste, as it can be quite potent!
