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.
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.