05 April, 2007

More dipping sauces

click HERE for the first post with dipping sauces recipes
 

Wasabi Dipping Sauce

2 or 3 tbsp wasabi paste
2 tbsp vegetable oil
1 tbsp soy sauce
1 tbsp sugar
1 tbsp rice vinegar

Combine all the ingredients and whisk until smooth

NOTE: if you are using wasabi powder, first make a paste out of it and only then mix it in with the other ingredients. Like this you will get a stronger flavor.
NOTE2: "Sushi Chef" wasabi powder is a real killer!!! I LOVE it ;)


Sesame Sauce
Although it is called sesame sauce it's actually peanutty and very yummy!!!

1/4 cup vegetable stock
2 tbsp tahini
1 tbsp creamy peanut butter
1 tbsp agave nectar (the original recipe calls for honey), but if you don't have any sugar or any other sweetener will do
1 tbsp grated fresh ginger
2 tsp soy sauce
1 tsp rice vinegar

Whisk all the ingredients in small pan and bring to boil.
Reduce heat to medium-low and whisk until thickened, 1-2 minutes.
Cool and serve.


Burnt Chile Sauce

Eric's favorite ;)

1/4 cup sugar
2 tsp salt
1/2 cup oil (peanut or canola)
1/2 cup thinly sliced shallots
5 tbsp thinly sliced garlic
3 tbsp dried chile flakes
2-3 tbsp water

Mix together sugar and salt.
Heat oil in a skillet over medium-high heat. Add shallots and garlic. Reduce heat to medium and cook stirring often until shallots are golden-brown but not burned, 4-5 minutes. Using the slotted spoon transfer the shallots and garlic to the food processor.
To the oil left in the pan, add chile flakes and cook until they darken slightly (~1 minute).
Cool the oil and pour it in the food processor. Add the sugar/salt mix and process everything until well chopped.
With motor running add the water until mixture is emulsified.
Serve cooled.