Sesame-Chile Dipping Sauce
Published by Houghton Mifflin Harcourt
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.
Total Timeunder 1 hour
Make Ahead RecipeYes
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, low cholesterol, low saturated fat, peanut free
Taste and Texturehot & spicy, salty, savory, sweet, tangy, tart, umami
Type of Dishdipping sauce
- 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
Whisk the sugar into the vinegar in a small bowl until dissolved.
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.
2005 David Rosengarten