Total Time
45mins
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

Directions

  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.

Reviews

(2)
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

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a