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asian essentials: awesome dipping sauce

Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

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.

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yield serving(s)
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For asian essentials: awesome dipping sauce

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

How To Make asian essentials: awesome dipping sauce

  • 1
    PREP/PREPARE
  • 2
    You will need a saucepan and a good non-reactive jar to store it in.
  • 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.
  • 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.
  • 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
  • 6
    Gather your ingredients (mise en place).
  • 7
    Add the sauce ingredients to a small saucepan over medium heat.
  • 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.
  • 9
    PLATE/PRESENT
  • So yummy
    10
    Use as a dipping sauce for your favorite Asian foods. Enjoy.
  • Stud Muffin
    11
    Keep the faith, and keep cooking.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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