SUPER QUICK GYOZA SAUCE (JUST 4 INGREDIENTS!)
A quick and easy dumpling dipping sauce you can serve with Japanese gyoza or potstickers. Just 4 ingredients, with extra ideas to make it your own. Use it with your favourite homemade or store-bought dumplings.
Provided by Wandercooks
Categories Condiment
Time 1m
Number Of Ingredients 7
Steps:
- In a small dipping bowl add your soy sauce, rice wine vinegar, sesame oil and chilli flakes.
- Add any optional extras, give one final mix and serve with hot gyoza.
Nutrition Facts : Calories 54 kcal, Carbohydrate 2 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Sodium 1022 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
TEMPURA
Tempura is a popular Japanese deep-fried dish of seafood and vegetables encased in a light yet crispy batter. Learn how to make perfect tempura at home!
Provided by Namiko Chen
Categories Main Course
Time 1h15m
Number Of Ingredients 17
Steps:
- Combine the dashi, soy sauce, mirin, and sugar in a small saucepan and bring it to a boil. Then, lower the heat and let it simmer until the sugar is completely dissolved. Remove from the heat and set aside.
- Follow these instructions to straighten the shrimp, so it looks gorgeous. Pat the shrimp dry and make sure the moisture is completely removed from the shrimp.
- Cut all the vegetables (except the eggplant) ¼-inch thick. For the eggplant, cut off and discard the stem and calyx, then cut it in half lengthwise. With the cut side flat on the cutting board, cut the eggplant lengthwise into very thin slices (about ⅛ inch or 3 mm), being careful to leave the bottom tip intact by 1 inch (2.5 cm) so the slices stay connected. Then, gently press down on the slices to fan them out. Repeat with the other eggplant half.
- In a medium-sized pot, heat 1½ inches to 2 inches (3-5 cm) of the oil to 350°F (180°C).
- While the oil is heating up, start preparing the tempura batter. Add the egg and the iced water into a 2-cup measuring cup (or any bowl). Whisk the egg mixture vigorously and discard the foam on the surface.
- Sift the flour into a large bowl. Slowly pour the egg mixture into the flour. Mix the batter, but do not overmix; it's okay to leave some lumps in the batter. Keep the batter cold at all times (store it in the refrigerator if needed). Make the batter right before deep-frying to avoid activating the wheat gluten.
- Check the oil temperature with a thermometer to make sure the oil is 350°F (180°C). You can also use wooden chopsticks to check; when you dip your chopsticks in the oil and see small bubbles forming, it's ready for deep-frying. Please note that sweet potatoes and kabocha require a lower cooking temperature (320ºF/160℃). If you want to read more deep-frying tips, please read this post.
- Deep-fry starting with the cleaner and less astringent ingredients. For example, the cooking order would be shiso first, followed by the mushrooms, eggplant, shrimp, sweet potatoes, and kabocha. Make sure your ingredients are dry before dipping them in the batter; if they're wet, dry them with a paper towel first. While the tempura is frying, the moisture from the ingredients will evaporate and the tempura will become crispy. However, if the ingredients have extra moisture, the tempura will become soggy after deep-frying.
- When the oil reaches the right temperature, dip one piece of vegetable or shrimp in the batter, let the excess drip off for a second or two, and very gently place it into the hot oil. Continue dipping and adding one piece at a time. For the shrimp, sprinkle some flour or potato starch (or cornstarch) over it before dipping to help the tempura batter adhere. For the shiso leaves, sprinkle a bit of sifted flour on the back of the leaf, dip only the back of the leaf into the batter, and deep-fry for 15 seconds. The flour acts as a glue and the batter tends to stay on the ingredients better.
- Deep-fry the ingredients until golden brown. Do not crowd the pot because the oil temperature will drop quickly. Remember, your ingredients should take up no more than about half of the oil surface area at any one time. Here's the rough cooking time for each of the ingredients: Shiso (350ºF/180ºC, 20-30 seconds), mushrooms (350ºF/180ºC, 1 min), eggplant (350ºF/180ºC, 1 min), shrimp (350ºF/180ºC, 2 minutes), sweet potatoes (320ºF/160℃, 3 mins), and kabocha (320ºF/160℃, 2-3 mins). Note that sweet potatoes and kabocha require a lower cooking temperature than the rest of the tempura ingredients.
- Transfer the tempura to a wire rack or a plate lined with a paper towel to drain the excess oil.
- Between batches, clean the oil by scooping up the crumbs (called tenkasu), which will burn and turn the oil darker if left in the pot.
- Grate the daikon and squeeze the liquid out. Prepare 3-4 Tbsp of warm tentsuyu in individual small bowls and serve the grated daikon on the side.
- Put 1 Tbsp of the grated daikon in the sauce and dip the tempura in the sauce to enjoy.
- You can keep any leftovers in an airtight container and store them in the refrigerator for up to 2 days and in the freezer for 2 weeks. Reheat the tempura at 350ºF (180ºC) in the oven until warm and crisp.
Nutrition Facts : Calories 308 kcal, Carbohydrate 43 g, Protein 12 g, Fat 10 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 123 mg, Sodium 473 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving
SWEET & SPICY ASIAN DIPPING SAUCE
This simple sauce can be thrown together with items most people have in their pantries! Great for dipping potstickers, Spring rolls or Summer rolls. The Asian hot sauce in the ingredient list below can be subbed with Asian hot chili oil, if you prefer. I like to use Sriracha Hot Chile Sauce.
Provided by Kozmic Blues
Categories Sauces
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Wisk together ingredients in a bowl, making sure sugar is completely disolved.
JAPANESE SWEET DIPPING SAUCE
Make and share this Japanese Sweet Dipping Sauce recipe from Food.com.
Provided by Lindas Busy Kitchen
Categories Sauces
Time 5m
Yield 1/2 c.
Number Of Ingredients 5
Steps:
- Put honey and ketchup in a bowl, and mix well.
- Add other ingredients in the bowl, and stir well.
Nutrition Facts : Calories 1329.7, Fat 82.3, SaturatedFat 10.7, Sodium 3798.5, Carbohydrate 157.8, Fiber 1.2, Sugar 149.7, Protein 7.3
EASY ASIAN DIPPING SAUCE
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
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
SWEET-HOT ASIAN DIPPING SAUCE
This Asian-inspired sauce is a delicious egg roll dipping sauce, but it can also be used for veggies or to make a sweet-tangy vinaigrette. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 50m
Yield 6 half-pints.
Number Of Ingredients 6
Steps:
- In a Dutch oven, bring sugar and vinegar to a boil. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat; stir in the remaining ingredients. , Ladle hot liquid into 6 hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.
Nutrition Facts : Calories 54 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 75mg sodium, Carbohydrate 13g carbohydrate (13g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
SENSEI'S JAPANESE SWEET & SOUR SAUCE
I like this a lot better than those recipes that call for pineapple juice. I got it from my Japanese Sensei at school. It's very nummy-yummy.
Provided by S.E. Howard
Categories Sauces
Time 11m
Yield 1 (about) cup of sauce
Number Of Ingredients 8
Steps:
- Mix vinegar, soy sauce, sugar, salt, water, garlic, and ginger in small sauce pan.
- Heat on stove, use cornstarch to thicken if you want it thick.
- If you want to stir-fry with it, you don't have to add the cornstarch and thicken it up.
- If you do thicken it, you can use it as a dipping sauce.
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- Bring it to a simmer and let the sugar dissolved completely. Turn off the heat and let cool before pouring into a mason jar.
- Serve the warm tempura dipping sauce with your favorite tempura. Grate daikon radish (I use this grater) and squeeze water out gently and serve with the sauce.
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- Homemade Ponzu Sauce. Bright, savory, and tangy, Ponzu sauce is a very versatile Japanese condiment that goes with everything! The citrus aroma is especially refreshing.
- Teriyaki Sauce. Everyone can make teriyaki sauce with this authentic Japanese method. Only 4 ingredients are needed. It will be your keeper sauce for chicken, salmon, beef, tofu, or even meatballs!
- All-Purpose Miso Sauce. This All-Purpose Miso Sauce adds delicious depth and complexity to everything it touches. It’s great on chicken, seafood, vegetables, and pretty much everything!
- Tonkatsu Sauce. If you make Japanese deep-fried dishes such as tonkatsu cutlet, chicken katsu, korokke, and ebi fry at home regularly, you will want to serve them with this quick and easy Tonkatsu Sauce.
- Teppanyaki Sauce. Sweet, savory, and flavorful, Teppanyaki Sauce is a Japanese BBQ sauce that complements grilled short ribs, vegetables, and other grilled goodies.
- Unagi Sauce. Don’t let the name stop you from making this goldern brown sauce! It’s not just for unagi eel, but a multitude of BBQ dishes. The richness and caramelized flavor can transform any bland dish.
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