Total Time
Prep 15 mins
Cook 30 mins

A versatile sauce that can be used as a dipping sauce for potstickers, dumplings or Mongolian Hot Pot, or as a marinade for meats and seafood, or dressing for salads. From the Cuisinart Electric Fondue Pot cookbook.

Ingredients Nutrition


  1. NOTE:.
  2. Mirin or rice wine, and wasabi paste are available in Asian markets or gourmet/ethnic foods section of grocery stores.
  3. Place ginger, shallot and garlic in blender jar; cover blender jar.
  4. Set on Low; pulse 5 times.
  5. Scrape sides of jar; pulse 5 times.
  6. Add remaining ingredients in order given.
  7. Blend for 20 seconds.
  8. Transfer to a resealable container and let stand for 30 minutes before using, to allow flavors to develop.
  9. Unused portions may be refrigerated for up to a week - stir before using.
  10. Tip:.
  11. As a marinade, use about 1 tablespoon of marinade per portion.
  12. Meats such as boneless, skinless chicken parts, pork chops, or steaks can be placed in a resealable freezer-weight bag, coated with marinade and frozen.
  13. When thawed, they will be fully marinated and ready to cook.


Most Helpful

Outstanding - DH had them with sushi and was raving. I'll try to sub the soy sauce / tamari somehow so that I can try it, too :D Thanks for posting, Lazyme!!
Made for 1-2-3 Hits.

Mia in Germany August 24, 2010

Absolutely wonderful! Made as directed and served with potstickers for an outstanding appetizer. Thanks, lazyme! Made for ZWT6.

mersaydees May 23, 2010

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