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Japanese
Sesame-Chile Dipping Sauce

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: Makes 1½ cups

Ingredients

  • 2 tablespoons plus 2 teaspoons sugar
  • ½ cup rice wine vinegar
  • 2 tablespoons plus 2 teaspoons chile bean paste (see Note)
  • 2 teaspoons finely grated ginger
  • ½ cup Dashi
  • ¼ cup soy sauce
  • 4 teaspoons Japanese or Chinese sesame oil
  • 4 teaspoons hot Japanese chile sesame oil

Directions

1. Whisk the sugar into the vinegar in a small bowl until dissolved.

2. Working over the bowl, push the chile-bean paste through a fine mesh strainer to remove the rough solids. Collect any paste that has caught on the underside of the strainer and whisk it into the bowl. Whisk in the remaining ingredients. You may make this sauce in advance, but whisk again before serving.

Notes

Chile-bean paste is a Chinese specialty that works wonderfully well in this dipping sauce. My favorite brand is Lee Kum Kee; other brands I’ve used are Lan Chi and Oriental Mascot. Lee Kum Kee is widely distributed. Check the ethnic foods section of grocery stores.


© 2005 David Rosengarten
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 12 servings, but does not include Dashi. For nutritional information on Dashi, please follow the link above.

51kcal (3%)
4mg (0%)
0mg (0%)
0mcg RAE (0%)
22mg
4mg
1g
3g
0g
4g
0mg (0%)
478mg (20%)
0g (2%)
3g (5%)
0mg (1%)
 

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