asian essentials: awesome dipping sauce

Name: Asian Essentials: Awesome Dipping Sauce
Prep time: 10 min
Cook time: 10 min
Cuisine: Asian
Ingredients: ## PLAN/PURCHASE; ## THE SAUCE BASE; 1/4 cup(s) tamari sauce, or liquid aminos; 1/4 cup(s) rice wine vinegar, unseasoned; 2 teaspoon(s) coconut sugar; 1 teaspoon(s) toasted sesame oil; ## ADDITIONAL ITEMS; 1/2 teaspoon(s) sesame seeds; 1/2 teaspoon(s) crushed red pepper flakes, or to taste; ## OPTIONAL ITEMS; 1 tablespoon(s) sliced green onions, just the green parts, as a garnish

31 Pinches 10 Photos

Andy Anderson !

Wichita, KS

Updated on Dec 31, 2020

This really is an essential dipping sauce for things like pot stickers, eggrolls, and other Asian related items. I got it from a chef that worked at Chiam’s in Chicago’s Chinatown when I was just a kidding. That does not make it any type of state secret. It basically has the elements of a tangy sauce with just a hint of sweet that you will find in most similar sauces. Sadly, Chiam’s no longer exists, it was torn down several years ago and replaced with a bank. Gone in reality; preserved in my memories. So, you ready… Let’s get into the kitchen.

Rate

prep time 10 Min

cook time 10 Min

method Stove Top

yield Several

Ingredients

PLAN/PURCHASE
THE SAUCE BASE
1/4 cup tamari sauce, or liquid aminos
1/4 cup rice wine vinegar, unseasoned
2 teaspoons coconut sugar
1 teaspoon toasted sesame oil
ADDITIONAL ITEMS
1/2 teaspoon sesame seeds
1/2 teaspoon crushed red pepper flakes, or to taste
OPTIONAL ITEMS
1 tablespoon sliced green onions, just the green parts, as a garnish

How To Make asian essentials: awesome dipping sauce

Step 1

PREP/PREPARE

Step 2

You will need a saucepan and a good non-reactive jar to store it in.
Step 3

Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in “Weck Jars” and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If stored correctly (in the fridge), it should last 6 – 8 weeks.
Step 4

The sugar in the recipe mitigates the tartness of the vinegar and tamari; however, sometimes I prefer it tart, so I leave the sugar out.
Step 5

If you are looking for a good eggroll recipe, look no further: https://www.justapinch.com/recipes/main-course/main-course-pork/chef-andy-s-cooking-class-the-perfect-eggroll.html?r=4
Step 6

Gather your ingredients (mise en place).
Step 7

Add the sauce ingredients to a small saucepan over medium heat.
Step 8

When it comes up to a simmer, remove from the heat, and add the sesame seeds and red pepper flakes. Then allow to come to room temperature before storing.
Step 9

PLATE/PRESENT
Step 10

Use as a dipping sauce for your favorite Asian foods. Enjoy.
Step 11

Keep the faith, and keep cooking.
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