Recipe by Daydream
This is a further selection of Dipping Sauces to be eaten with Imperial Fondue. Two of the sauces are heated on the stove top, and the other briefly utilises the microwave oven. Serve each sauce in a small bowl with a spoon. Guests spoon their sauce of choice, onto their plate, to dip each individual portion of food in.
Miso Dipping Sauce
- 2 1⁄2 ounces red miso
- 4 tablespoons sugar
- 1 tablespoon sesame seeds
- 1 tablespoon japanese mustard (Karashi)
- 1⁄4 cup sake
Peanut Dipping Sauce
- 2 cloves garlic, crushed
- 1 tablespoon finely chopped ginger
- 1⁄2 teaspoon dried chili pepper flakes
- 3 tablespoons smooth peanut butter
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons rice wine
- 2 teaspoons Worcestershire sauce or 2 teaspoons chinese black vinegar
- 2 teaspoons palm sugar or 2 teaspoons brown sugar
- 3 tablespoons water
Sweet and Sour Dipping Sauce
- 1⁄3 cup rice wine vinegar
- 4 tablespoons brown sugar
- 1 tablespoon tomato ketchup
- 1 teaspoon soy sauce
- 2 teaspoons cornstarch
- 4 teaspoons water
Directions See How It's Made
- For the Miso Dipping Sauce, grind the sesame seeds in a coffee grinder until fine; place with all other ingredients in a small pan over moderate heat, and stirring constantly to dissolve the sugar, bring to the boil; immediately remove from heat and place the sauce in a small serving bowl.
- For the Peanut Dipping Sauce, microwave peanut butter for a few seconds to soften, then place with other ingredients in a bowl and mix together thoroughly; add more water if sauce is too thick, or more peanut butter if too thin.
- For the Sweet and Sour Dipping Sauce, place the first four ingredients in a small pan and bring to the boil, stirring; blend cornstarch and water into a slurry, then continuing to stir, add it to the other ingredients until the sauce thickens.