Soy Based Dipping Sauce Recipes

These are the dipping sauce recipes used for Chris and Hiroko’s Yakiniku extravaganza. You really want to vary the ingredients to taste so use this just as a guide.

Ponzu Sauce

1/3 Cup Soy Sauce
3 tbsp Yuzu Crush (or use lemon juice)
3 tbsp Lemon Juice
1/3 cup Dashi
2 tbsp mirin

Chili vinegar soy sauce

4 tbsp chili paste (i used a chinese garlic chili paste)
3 tbsp soysauce
4 tbsp rice vinegar

Mustard/Wasabi Soy sauce

3 tbsp dry mustard (we used Keens)
1 tbsp wasabi powder
1 1/2 teaspoons sugar
2 tablespoons dashi to reconstitute the mustard powders
1 tablespoon sesame seed, lightly toasted
1/2 cup soy sauce

I read that people put all manner of dairy – cream, milk, sour cream – and also mayonnaise in this sauce. We did not do this. We kept it as a soy sauce based sauce and I can attest to the genuine yumminess of this with the grilled meats. I would go so far as to say that this sauce was nothing sort of a revelation!

Ginger Soy Sauce

1/4 cup soy sauce
1/4 cup sake
4 tbsp mirin
one good sized knob of ginger, grated

You need to boil this one for a bit to get rid of the alcohol flavour in the Sake. I would say that, all in all, this sauce was the least interesting. I think I would like to try this with a bit more of a vinegar/mirin vibe. I have to say that I did not really like the sake flavour in this so much.