Essential Soy-Ginger Dipping Sauce
This sauce avoids the heaviness of bottled varieties by prioritizing the clean heat of raw ginger. It should be made fresh, as the ginger loses its snap once it sits in the soy for more than an hour.
Freshness is the only requirement.
Use a microplane for the ginger to extract its juice along with the fiber, which gives the sauce its necessary punch.
- small mixing bowl
- microplane grater
- whisk
What goes in.
- 1/4 cupsoy sauce
- 2 tbspunseasoned rice vinegar
- 1 tbspfresh ginger, finely grated
- 1 tsptoasted sesame oil
- 1/2 tspsugar
Grating directly into the soy
Grate the ginger directly over the bowl so the juices fall into the soy sauce, ensuring you get the essential oils and not just the woody pulp.
The method.
Dissolve the sugar
Place the sugar and soy sauce in the bowl and whisk until the grains are completely gone.
Add the aromatics
Grate the ginger into the bowl, then pour in the rice vinegar and sesame oil.
Combine
Whisk vigorously for thirty seconds to ensure the oil emulsifies slightly with the liquids.
Other turns to take.
Spicy Version
Add half a teaspoon of chili oil or a pinch of red pepper flakes after the emulsion step.
Citrus Version
Replace one tablespoon of rice vinegar with fresh lime juice for a sharper finish.
When it doesn't go to plan.
Taste the sauce with a piece of what you are eating, as the salt content in different soy sauces varies.
If the ginger feels too aggressive, let the sauce sit for ten minutes to mellow.
Store any leftovers in a glass jar, but discard after the day as the ginger can become bitter.
The ones that keep coming up.
Can I use ground ginger powder?
Do not. It lacks the brightness and moisture needed for this raw sauce; it will leave a gritty texture.
Why does the sesame oil separate?
Sesame oil is an fat and will float on top of the vinegar and soy. It is normal; just whisk again before serving.
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