Prep 5 mins
Cook 5 mins
Gyoza is a staple Japanese dipping sauce for dumplings, but is also used in many recipes. This recipe comes from the Wagamama restaurant and will keep in the fridge for a few weeks
- 9 fluid ounces light soy sauce
- 3 1⁄2 ounces malt vinegar
- 1 ounce sugar
- 1 tablespoon sesame oil
- 1 red chile, deseeded and finely chopped
- 1 garlic clove, finely chopped
- Put the sugar and vinegar in pan over a low heat and stir until sugar is dissolved.
- Mash the garlic and chili together with a sprinkling of salt until it forms a mash.
- Combine all the ingredients together, give a good mix and bottle up when cooled.
I rate this as a very good and versitile sauce. Great for using as a dipping sauce with Gyoza, as a salad dressing or even as a replacement for vinegar on fish and chips.
I used this sauce w/ the Japanese wings and it was great. I also made some gyoza and this sauce was more than sufficiant. Thank you for saving me trip to store.