Wonton Dipping Sauce (Sashimi)
2 Tbsplite low sodium soy sauce
2 Tbspmirin rice wine vinegar
3 Tbspjapanese rice wine or gekkeikan sake (at your local grocery store)
1/2 tspbrown sugar
1/2 tspginger powder or fresh i use powder
2 clovelarge pieces of garlic minced
1 tspsesame salt (see my recipe) or mince and crush sesame seeds
1 tspsesame oil
1/2 tspapple cider vinegar
2 smallgreen onions cut diagonally
How to Make Wonton Dipping Sauce (Sashimi)
- Microwave 30 seconds. Put in the refrigerator for at least two hours for best flavoring. The next day is the best or after being frozen from an unused portion.
- Tips: If your sauce turns out overpowering from the Soy Sauce, then add more Sake to it. It lightens up the sauce without the extra vinegar or sugar. That is what is good about this ingredient. I use it in all my soy sauce recipes for this reason.
If it lacks a bite to it then you need some Apple Cider Vinegar but not much.
Also the sesame salt or crushed sesame seeds is also very important to the flavoring of the dip and I always use it in mine.
These measurements should be just right for the best tasting dipping you will ever have.
Just remember that you don't need to use much of this sauce for the flavors is very strong.
- Freeze Unused Portions of Sauce. It is very good the next time you use it.