Have you been introduced to Tobiko sauce? Not sure what it is, made of, or tastes like? Well, here is what you are going to want to know.
So, what is Tobiko sauce? Tobiko sauce is the condiment served alongside or including Tobiko, small red-orange fish roe that is often added to sushi or as a dipping sauce for other seafood (such as shrimp). Tobiko sauce is popular in Japanese cuisine.
If you are not familiar with roe; these are essentially the eggs from different fish.
Caviar is perhaps the most common example; this is the roe from the sturgeon fish.
But as you can imagine, many fish produce roe, and a lot is used in cooking, particularly Asian cuisine.
The sauce is therefore serves as an extension. It is there to support the flavors of the roe.
So you may notice others too, like Masego sauce, for instance.
But back to Tobiko sauce; what is it typically made of and what does it taste like?
Let’s find out!
What Is Tobiko Sauce Made Of?
Tobiko sauce is typically made of mayonnaise, mustard (often Wasabi mustard), rice vinegar, mirin, salt, sugar, and sometimes soy sauce. Some recipes will include Tobiko fish roe, whereas for others the sauce is served alongside it.
Depending on how traditional the recipe is, you may notice other ingredients too.
For instance, I have found recipes that use kewpie mayonnaise, sriracha, paprika, honey, garlic, and lemon juice too.
What Does Tobiko Sauce Taste Of?
Tobiko sauce often has creamy, mildly sweet, salty, smokey, and umami flavors. Depending on the mustard used, sometimes it has a hint of heat, and if tobiko roe is added, a citrusy taste may come through too.
Of course, the real flavors you experience will depend on the ingredients used, as recipes do differ depending on where you look.
How To Make Tobiko Sauce
There are no brands or manufacturers that offer Tobiko sauce at the time of writing.
So, you will need to either eat this out or make some at home yourself.
The following recipe is the best way to do so.
- 1 Tablespoon (17g) of Tobiko, fish roe eggs,
- 2 Tablespoons of Wasabi Mustard,
- 6 Tablespoons of Rice Vinegar,
- 1 Tablespoon of Mayonaisse,
All you need to do is add all ingredients to a bowl and mix together thoroughly to combine!
After that, you are ready to serve. Or, you can place it in the fridge for up to 1 hour prior to serving for a slight flavor boost!
A sauce made from the roe of the Tobiko fish or used to serve alongside it (as is sometimes the case with sushi).
While it’s not possible to buy ready-made, thankfully if you can find these small-orange eggs, you can do so yourself at home quite easily and with minimal ingredients.
If you are looking for a suggestion of where to look, head over to Walmart. They sell tobiko eggs in orange, green, and red colors.
It is expensive mind!
Hello. I’m Jeremy – an experienced saucier who has worked in some of the top kitchens over the last few decades. With a love for sauces, food, and nutrition, I decided to create WeWantTheSauce. Here I share my knowledge and expertise; from ingredients and recipes to storage all the way through to recommendations for every sauce imaginable.