Soy Dipping Sauce
Published October 28, 2017
Ilona Szwarc for The New York Times
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 clove garlic, finely grated
1 teaspoon finely grated fresh ginger
1 teaspoon Korean chile flakes
1 tablespoon rice vinegar
1 cup soy sauce
2 tablespoons water
1 ½ teaspoons toasted sesame oil
1 ½ teaspoons freshly squeezed yuzu or lemon juice
6 scallions, trimmed and finely sliced
Nutritional analysis per serving
5 grams carbs; 59 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 2 grams fat; 1 gram fiber; 3504 milligrams sodium; 6 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place garlic, ginger and chile flakes in a medium bowl. Add vinegar, and stir to combine. Set aside for 5 minutes to allow flavors to come together.
- Step 2
Add soy sauce, water, oil, yuzu or lemon juice and scallions. Whisk thoroughly to combine.
Can be made up to 1 day ahead.
Private Notes
Comments
After the comment about way too much soy sauce, I made as written — but when I got to adding the soy sauce I started with 1/4 cup. Perfect amount! So glad I didn't add more. No scallions on hand — will add next time, but fine without. Quick meal with TJ's potstickers.
Way way too much soy sauce. Inedible.
More garlic, more ginger, 1/2 cup soy sauce, 1 tsp sugar, rest the same, for me this worked
I would agree with the previous comments about the recipe calling for too much soy sauce. Also you will need to add a teaspoon or so of sugar to balance the saltiness of the soy sauce!
½ tsp Dried Grof Gemalen Chilies, Ducros 1 TBL standard sugar syrup (equal water & sugar boiled for 3 minutes) or 2 tsp sugar I live in Hong Kong. Local Chinese give very favourable feedback.
Made sauce only. Used about 1/3 cup soy sauce. Delish.