- Skill Level: Easy
- Cost: Moderate
- Favorited: 30 Times
Can be made ahead of time.
This savory sauce not only makes a perfect baste to slather on grilled shrimp, chicken, fish, and beef during cooking, but also can be served at the table to flavor cooked rice. If you have kids, you might as well double this concoction, since it’s destined to get lots of action. Its fine if you don’t use the sauce constantly, since it keeps really well in the fridge for up to six months. Please don’t be put off by the number of ingredients, since they’re all available in well-stocked supermarkets and Asian grocery stores.
Heat a 2½-quart nonreactive heavy-bottomed saucepan over medium heat, and when hot, add the peanut oil. When the oil is hot, stir in the scallions, ginger, shallot, garlic, and dehydrated onions. Cook the vegetables, stirring occasionally, until softened and very fragrant, about 3 minutes. Stir in the soy sauce, water, mirin, sherry, and honey and bring the liquid to a brisk bubble through the center. Turn the heat down to low and simmer the sauce for 10 minutes with the cover ajar.
Meanwhile, mix the cornstarch and vinegar in a small bowl. After the sauce has simmered for 10 minutes, stir in the dissolved cornstarch. Bring it back to a bubble, then let it simmer, uncovered, for 5 minutes. Stir in the toasted sesame oil and the wasabi paste, if using. Remove from the heat and let the flavors meld until completely cool. Strain the cooled sauce through a fine-mesh sieve that’s positioned over another bowl, pressing hard on the solids. Store in the refrigerator in a clean, securely sealed jar.
Nutritional information is based on 24 servings.
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