1/4 c soy sauce (Kikkoman™ is good)Pour ingredients through a funnel into a small bottle with a tight-fitting cap. Stir and shake well until sugar is dissolved and oil is incorporated. Store tightly covered in the refrigerator. Lasts many months. Shake well before use.
1/4 c water
1/4 t fish sauce
1 t sugar
1 t rice vinegar
1 t Chinese rice wine
1 t dark sesame oil
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Friday, February 14, 2014
Asian Dipping Sauce II
Developed February, 2014. Complements steamed buns, dumplings, shu mei, pot stickers, and similar dim sum items.
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