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Epicurious

Teriyaki Dipping Sauce

If you make this ahead of time, keep it refrigerated but bring it to room temperature before serving.

Recipe information

  • Yield

    makes about 2/3 cup

Ingredients

1/2 cup rice wine vinegar or dry sherry
2 tablespoons soy sauce
4 teaspoons sugar
1 teaspoon peeled and grated fresh ginger, or 1/4 teaspoon ground
1 green onion, thinly sliced crosswise including green part

Preparation

  1. In a small saucepan, combine all the ingredients, except the green onion, with 3/4 cup water. Bring to a boil, remove from the heat, and cool. Add the green onion.

From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books. Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.
TagsSauceJapaneseEast AsianAsianGingerHerbs & SpicesScallionOnionRoot VegetableVegetableSideDairy FreeGluten FreeNut FreeKetoVegetarianVeganQuickEasy5 Ingredients or FewerWeeknight Meals30 Minutes or LessSimmerCookbooks
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