This highly flavorful dipping sauce can also be doubled as a dressing, or sauce, for salads, vegetables and proteins such as tofu and tempeh.
Steps
1
Starting the Sauce
Ingredients
1⁄4 cup soy sauce
1/4 cup ponzu
1⁄4 cup rice wine vinegar
2 1⁄2 tsp sweetener (such as sugar, agave, rice syrup)
1 tsp toasted sesame oil
1⁄2 teaspoon hot red pepper flakes
1 to 2 tsp minced fresh ginger*
1 clove garlic, finely minced*
1/8 to 1/4 cup water, as needed
To start the sauce, place all of the ingredients into a pot and bring to a boil over medium heat. Turn down the heat to medium-low and let simmer for 30 seconds or so, or until the sugar has melted, and then remove from the heat.
*Note: A good tip for the ginger and garlic — use a microplane zester to finely zest the ingredients. Using a piece of frozen ginger works well here. Also note that this sauce is still also very good without the ginger and garlic.
If needed, add a touch of water to balance out the tartness—keeping in mind however that the sauce it supposed to have a good punch to it.
2
Finishing the Sauce
Ingredients
1 green onion, finely minced
To finish the sauce, pour the mixture into a bowl and add the finely minced green onion.
While this sauce is best when first made, it will keep for several days, in an air-tight container, in the refrigerator. Note: If making ahead, it is best to add the green onion just before serving so that it maintains it's vibrant green color.
Serve this sauce with your favorite Dumplings or Potstickers, such as these Plant-Based Sichuan n' Chicken' Dumplings, or use as a sauce for vegetables or rice dishes.
