Prep 2 mins
Cook 0 mins
Why is it naked? Because you can dress it with whatever extra touches you want. Add sliced green onion, fresh garlic or ginger, cilantro, whatever sounds good to you. Feel free to increase the sesame oil or chili oil as well. You can also use this as a stir fry sauce. Enjoy!
- 118.29 ml light soy sauce
- 118.29 ml apple cider vinegar (chinkiang) or 118.29 ml rice vinegar, dark (chinkiang)
- 9.85 ml sesame oil
- 4.92 ml chili oil
I love anything with sesame oil, and this is no exception. I made as written, using chillie-lime oil, which is what I had on hand. Served as a dipping sauce with Ginger Chicken Wontons (Low Carb), but can also imagine it as a simple, but tasty marinade. Thanks for posting.
Where to begin? First let me say, "Konnichiwa!" This brought to the forefront of my memory the beautiful 1963 song, Sukiyaki...can't understand a darn word, but it has a lovely melody. Speaking of which, this sauce IS symphonic! The basic recipe can be used as is or, as Nif points out, to add and substract as one pleases. To it I added honey, not only to sweeten, but to heighten the complexity of flavors. My husband brushed this on grilled pork cutlets and I used the remainder as a most delightful salad dressing. Prepared and will make again for Potluck Tag.
Very tasty mixture, although I think it's much better as a marinade or dressing than as a dipping sauce. I made one batch of this as written to season some stir-fried chicken chunks, and made another batch with a bit of ginger paste, diced bird's-eye chili and Sriracha sauce for a dressing for a delicious Asian chicken salad. Sorry, no photo -- both camera batteries were inconveniently dead :( . Thanks for posting! Made for The Hot Pink Panthers for ZWT9