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.