Best Sauce Essentials Asian Style Dipping Sauce Recipes

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SAUCE ESSENTIALS: ASIAN STYLE DIPPING SAUCE



Sauce Essentials: Asian Style Dipping Sauce image

I love this dipping sauce... it's extremely easy to make, and will last 5 - 7 days in the fridge, if properly covered. It works with tempura, and drizzled over fish, shrimp, or even chicken. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Categories     Dips

Time 10m

Number Of Ingredients 9

1 c mayonnaise, or vegenaise
1 Tbsp white rice wine vinegar
1 Tbsp fresh clover honey
1 tsp sweet paprika
1/4 tsp white pepper, or to taste
2 clove baked garlic
1 dash(es) hot sauce (i prefer frank's)
1 dash(es) sesame oil
6 - 8 medium green olives, pitted

Steps:

  • 1. PREP/PREPARE
  • 2. Gather your Ingredients (mise en place).
  • 3. Add the ingredients to a food processor, fitted with an S-blade.
  • 4. If you have never baked garlic, here is how you do it: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
  • 5. Blend until smooth.
  • 6. Chef's Tip: If the mixture is a bit too thick, you can thin it down with some water... a tablespoon at a time.
  • 7. Refrigerate in a non-reactive (glass) jar for a minimum of 2 hours.
  • 8. Chef's Note: This sauce will taste better if it's allowed to rest in the refrigerator for a least 8 hours.
  • 9. Chef's Tip: Because of the saltiness of the olives, you probably won't need to add any salt; however, if the sauce needs more salt, then add it... you're the chef.
  • 10. PLATE/PRESENT
  • 11. I love serving this with tempura shrimp, fish, and veggies. Enjoy.
  • 12. Keep the faith, and keep cooking.

EASY ASIAN DIPPING SAUCE



Easy Asian Dipping Sauce image

This easy dipping sauce tastes great with chicken balls, spring rolls, or dumplings.

Provided by gregoryz

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 12

Number Of Ingredients 7

½ cup soy sauce
½ cup rice wine vinegar
2 tablespoons honey
3 cloves minced garlic
2 tablespoons minced fresh ginger root
2 teaspoons sesame seeds
2 teaspoons sesame oil

Steps:

  • Whisk together the soy sauce, vinegar, honey, garlic, ginger, sesame seeds, sesame oil in a bowl.

Nutrition Facts : Calories 28.1 calories, Carbohydrate 4.2 g, Fat 1.1 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.2 g, Sodium 601.7 mg, Sugar 3.1 g

ASIAN ESSENTIALS: DIM SUM DIPPING SAUCES



Asian Essentials: Dim Sum Dipping Sauces image

For this year's Independence Day celebration, I am doing a small plates dinner outside, where we can eat and watch the fireworks from the nearby country club. Doing several types of Dim Sum (steamed beggars pouches, pork siu mai, and pot stickers); and to further mix it up, there will be a tapas bar. Here are three of the...

Provided by Andy Anderson !

Categories     Dips

Time 10m

Number Of Ingredients 23

PLAN/PURCHASE
SAUCE #1 - SWEET WITH LOTS OF HEAT
1/4 c fish sauce
1/4 c filtered water
3 Tbsp lime juice, freshly squeezed
2 Tbsp rice vinegar, plain variety
1 Tbsp white sugar, granulated variety
1 clove garlic, minced
1 medium thai chili including seeds, thinly sliced crosswise
SAUCE #2 - SWEET WITH SOUR NOTES
2 Tbsp sriracha
1/2 c rice wine vinegar
1/2 c tamari sauce, or liquid aminos
2 tsp toasted sesame oil
SAUCE #3 - SAVORY WITH A BIT OF HEAT
1/4 c tamari sauce, or liquid aminos
1/4 c rice wine vinegar
1/4 c filtered water
3 tsp white sugar, granulated variety
2 tsp gingerroot, freshly minced
1/2 tsp toasted sesame oil
1/2 tsp hot red pepper flakes
1/2 medium scallion, minced

Steps:

  • 1. PREP/PREPARE
  • 2. Gather your ingredients (mise en place).
  • 3. Sauce #1 - Sweet with lots of heat Add the water to a small saucepan, over medium heat. Add the ingredients and bring to a simmer. Remove from heat and allow to return to room temperature before serving, about an hour.
  • 4. Sauce #2 - Sweet with sour notes Combine all the ingredients in a small bowl, and serve.
  • 5. Sauce #3 - Savory with a bit of heat Add the tamari, vinegar, and water to a small saucepan, and bring up to a simmer. Add the sugar, and stir to dissolve. Add the remaining ingredients, take off the heat, and allow to come to room temperature before serving, about an hour.
  • 6. PLATE/PRESENT
  • 7. Use them as dipping sauces for all your favorite Asian foods. Enjoy.
  • 8. Keep the faith, and keep cooking.

ASIAN ESSENTIALS: CREAMY MISO DIPPING SAUCE



Asian Essentials: Creamy Miso Dipping Sauce image

This recipe turned out to be an all-nighter. It started out as a dressing for a mess of greens, then a short time later I decided it was going to be a coating for baked chicken. Then, as the sun was illuminating the Eastern horizon, it finally wound up as a dipping sauce for chicken wings or tenders. Or, drizzled over some...

Provided by Andy Anderson !

Categories     Dips

Time 10m

Number Of Ingredients 13

PLAN/PURCHASE
1/2 - 3/4 c mayonnaise, plan variety, i prefer duke's
1 Tbsp freshly grated ginger, or 1.5 teaspoons ginger powder
1 Tbsp tamari sauce, or liquid aminos
1 Tbsp tahini
1 Tbsp white, yellow, or red miso
2 tsp fish sauce
3/4 tsp toasted sesame oil
1/8 tsp coconut sugar
1 Tbsp lemon juice, freshly squeezed
1 Tbsp lime juice, freshly squeezed
salt, kosher variety, if needed
white pepper, freshly ground, to taste

Steps:

  • 1. PREP/PREPARE
  • 2. You can make your own mayonnaise (I usually do); however, I do not wish to over complicate this recipe. So, a good store-bought mayo will work fine. If you are feeling on the healthy side, you can substitute the mayonnaise with a product called, Vegenaise. It is a vegan version that is really good.
  • 3. All About Miso Paste White Miso: The mildest of the four. It is made from soybeans that have been fermented along with a large percentage of rice. Depending on how it is fermented the color can be from white to a light beige. Of the four, it has a sweet taste, and great for salad dressings and light sauces. Yellow Miso: Yellow miso is traditionally made from soybeans fermented with barley and a small percentage of rice. It can be yellow to light brown in color. It is mild, with earthy flavor notes, and works well in condiments, soups, marinades, and glazes. Red Miso: Made with soybeans fermented with barley or other grains, though with a higher percentage of soybeans and a longer fermentation period. It can range in color from red to dark brown. The deep umami flavor of red miso can overwhelm mild dishes, but is perfect for hearty soups, braises, and glazes. Brown Miso: Made almost entirely from soybeans, with a long fermentation time, this miso is the strongest and saltiest of the four. The color can range from a deep brown to almost black. Because of its strength, it does not work well in dressings or light sauces. I do find it works with beef and pork dishes. Additional Note The depth of color with any particular miso can also tell you something about its flavor. Generally speaking, the darker the color, the longer it's been fermented and the stronger it will taste. So, check the actual color of the paste for an indication of how mild or strong it is. One More Thing Miso is very salty, so make sure you taste it before adding any additional sodium.
  • 4. You can make the dressing a day or two before serving. Just make sure it is tightly covered and refrigerated.
  • 5. Gather your ingredients (mise en place).
  • 6. Add all of the ingredients to a bowl.
  • 7. Whisk together until smooth.
  • 8. Do a final tasting for proper seasoning before serving.
  • 9. PLATE/PRESENT
  • 10. Serve with a plate of chicken tenders, wings, or just drizzle over some yummy baked chicken. Enjoy.
  • 11. Keep the faith, and keep cooking.

ORIENTAL DIPPING SAUCE



Oriental Dipping Sauce image

Make and share this Oriental Dipping Sauce recipe from Food.com.

Provided by Quest4ZBest

Categories     Sauces

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup soy sauce
1/2 teaspoon sesame oil (peanut oil is good too)
1 garlic clove, minced
1 teaspoon green onion, minced
1 tablespoon water
2 tablespoons hoisin sauce
1/2 teaspoon minced fresh ginger
1/2 teaspoon white sugar

Steps:

  • Mix all ingredients cover and let sit in the refrigerator 1-2 hours (if possible).
  • Before serving heat and serve warm.

ASIAN ESSENTIALS: AWESOME STIR-FRY/DIPPING SAUCE



Asian Essentials: Awesome Stir-fry/Dipping Sauce image

This is one of my go-to Asian sauces for using in a stir-fry, or as a dipping sauce. It has a pleasant sweetness to it, that is balanced by the vinegar and lemon juice. The Sriracha sauce gives it a bit of heat, and you can adjust that to your own personal taste. Use it with chicken, pork, beef, or just drizzle some over a pile of freshly-cooked rice. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories     Other Sauces

Number Of Ingredients 12

PLAN/PURCHASE
2 tablespoon(s) coconut sugar
2 tablespoon(s) tamari sauce
2 tablespoon(s) rice wine vinegar, non-flavored
1 tablespoon(s) lemon juice, freshly squeezed
1 tablespoon(s) sesame oil
1 tablespoon(s) freshly grated ginger or 1 teaspoon powdered ginger
1 teaspoon(s) sriracha sauce, or to taste
1/2 medium orange, juice, and zest
2 clove(s) garlic, finely grated
ADDITIONAL INGREDIENTS
2 teaspoon(s) cornstarch or arrowroot powder

Steps:

  • PREP/PREPARE
  • Zest the orange before squeezing it. You should have about 1 tablespoon of zest, and 2 - 3 tablespoons of juice.
  • When it comes to the sriracha sauce, I would start with one teaspoon, and then add more, until you achieve your desired heat level.
  • If you do not have Sriracha sauce, you could substitute chili sauce, or you could leave it out altogether.
  • Gather your Ingredients (mise en place).
  • Add the ingredients to a saucepan over medium-low heat.
  • Stir until it comes up to a light simmer.
  • Allow to simmer for about 2 minutes, then remove from the heat, and allow to cool naturally.
  • Once cooled, add the cornstarch, or arrowroot powder, and whisk to combine.
  • Store in the fridge, using a tightly-sealed non-reactive container, until ready to use.
  • If you are using as a dipping sauce, heat it up until it begins to thicken. If you are using it in a stir fry, it will thicken as the sauce cooks.
  • PLATE/PRESENT
  • Use in any recipe that calls for an Asian stir-fry sauce, or dipping sauce. Enjoy.
  • Keep the faith, and keep cooking.

ASIAN ESSENTIALS: AWESOME DIPPING SAUCE



Asian Essentials: Awesome Dipping Sauce image

This really is an essential dipping sauce for things like pot stickers, eggrolls, and other Asian related items. I got it from a chef that worked at Chiam's in Chicago's Chinatown when I was just a kidding. That does not make it any type of state secret. It basically has the elements of a tangy sauce with just a hint of sweet that you will find in most similar sauces. Sadly, Chiam's no longer exists, it was torn down several years ago and replaced with a bank. Gone in reality; preserved in my memories. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories     Other Sauces

Number Of Ingredients 11

PLAN/PURCHASE
THE SAUCE BASE
1/4 cup(s) tamari sauce, or liquid aminos
1/4 cup(s) rice wine vinegar, unseasoned
2 teaspoon(s) coconut sugar
1 teaspoon(s) toasted sesame oil
ADDITIONAL ITEMS
1/2 teaspoon(s) sesame seeds
1/2 teaspoon(s) crushed red pepper flakes, or to taste
OPTIONAL ITEMS
1 tablespoon(s) sliced green onions, just the green parts, as a garnish

Steps:

  • PREP/PREPARE
  • You will need a saucepan and a good non-reactive jar to store it in.
  • Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If stored correctly (in the fridge), it should last 6 - 8 weeks.
  • The sugar in the recipe mitigates the tartness of the vinegar and tamari; however, sometimes I prefer it tart, so I leave the sugar out.
  • If you are looking for a good eggroll recipe, look no further: https://www.justapinch.com/recipes/main-course/main-course-pork/chef-andy-s-cooking-class-the-perfect-eggroll.html?r=4
  • Gather your ingredients (mise en place).
  • Add the sauce ingredients to a small saucepan over medium heat.
  • When it comes up to a simmer, remove from the heat, and add the sesame seeds and red pepper flakes. Then allow to come to room temperature before storing.
  • PLATE/PRESENT
  • Use as a dipping sauce for your favorite Asian foods. Enjoy.
  • Keep the faith, and keep cooking.

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