This dipping sauce hits so many flavor notes—salty, sweet, sour, umami. It's the perfect accompaniment to termpura vegetables.
Ingredients
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1 one-ounce piece ginger root
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2 tablespoons soy sauce
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1 tablespoon Asian fish sauce
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2 tablespoons mirin
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1 tablespoon thinly sliced scallion
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1 teaspoon freshly squeezed lemon juice
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2 tablespoons rice-wine vinegar
Directions
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Using a ginger grater or the fine side of a box grater, grate ginger root. Fold a 12-inch square of cheesecloth into quarters. Place the grated ginger in corner of cheesecloth. Working over a medium bowl, tightly wring the ginger in order to extract the juice. Discard the cheesecloth and the remaining root.
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Add the soy sauce, fish sauce, 3 tablespoons water, mirin, scallion, lemon juice, and vinegar to the ginger juice. Whisk to combine. Dipping sauce can be refrigerated in an airtight container up to 1 week.
Cook's Notes
Mirin is a sweet rice wine used in many Japanese dishes; look for it in Japanese supermarkets or in the gourmet-food section of your supermarket.