- 1/2 c soy sauce
- 2 T rice vinegar or sake (or substitute 1 T cider or white vinegar plus 1 T water)
- 2 T dark sesame oil
- 1 T sugar
- 2 minced garlic cloves
- 1 T minced ginger
- 1/4 c minced green onions
- Combine all ingredients.
*Good dipping sauce for fish, shrimp, chicken, or pork, and for fried wontons or egg rolls, or to toss with hot or cold Chinese egg noodles
*Omit any or all of garlic, ginger, and green onions if you like.
*Substitute 1/4 c ketchup for the sugar.
*For Korean style, add 1/4 c toasted sesame seeds.
*For Tahini version, omit ginger and green onions. Substitute 1/4 c honey for vinegar and add 2 T tahini. Sprinkle with red pepper flakes (optional).
*For sweet and sour version, omit sesame oil. Increase sugar to 2 T. Increase vinegar to 3 T. Cook briefly to dissolve sugar. Adjust seasonings.
*Can use as basting sauce for meats and vegetables.
After How to Cook Everything.
