TIME: 15 minutes
This is an ideal dipping sauce for simply prepared (even steamed) fish, shrimp, chicken, or pork, and of course Fried Wontons or Egg Rolls (page 102); it’s also perfect for drizzling over Sushi Bowls (page 473) or tossing with hot or cold Chinese egg noodles. And you can make it even easier by skipping any or all of the garlic, ginger, or scallion. You also might try substituting 1/4 cup ketchup for the sugar (don’t knock it until you try it) or, in Korean style, adding 1/4 cup toasted sesame seeds to the sauce.
If you don’t have rice vinegar or sake, use fruity white wine or a tablespoon of cider or white vinegar mixed
with a tablespoon of water.
1/2 cup soy sauce
2 tablespoons rice vinegar or sake
2 tablespoons dark sesame oil
1 tablespoon sugar
2 large cloves garlic, minced
1 tablespoon minced or grated fresh ginger
1/4 cup minced scallion
Combine all the ingredients and stir until the sugar is dissolved. Use immediately or refrigerate for up to 2 days.
Tahini Soy Sauce. Thicker and richer and terrific with anything grilled: Omit the ginger and scallion. Substitute 1/4 cup honey for the vinegar and add 2 tablespoons tahini; sprinkle with hot red pepper flakes if
Sweet-and-Sour Sauce. Omit the sesame oil. Increase the sugar to 2 tablespoons; increase the vinegar to 3 tablespoons. Cook briefly over low heat, stirring, to dissolve the sugar. Taste and add more vinegar or sugar if necessary. Cool before serving or use warm as a basting sauce for roasted, grilled, or broiled vegetables,
fish, poultry, or meat. You can make this hot-and-sour sauce by adding cayenne to taste