← Back to Search Results
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%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
flavor Flavor
by Rocco DiSpirito
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
cook-with-jamie Cook with Jamie
by Jamie Oliver
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?