Asian Dipping Sauce
Serves: 5
Hal Herzog
1 January 1970
Based on User reviews:
41
Spice
52
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Make the dashi In a medium saucepan, soak the kombu in the water for 1 to 2 hours
2
Set the saucepan of kombu on the stove and turn the heat up to high
3
When the water begins to throw bubbles but before it reaches a rolling boil, remove the kombu with tongs and discard
4
Stir the katsuobushi into the broth, and return to a boil
5
Reduce the heat and simmer for 1 minute
6
Remove from the heat and let sit for 10 minutes
7
Strain through a cheesecloth-lined strainer set over a large bowl, then press as much liquid out of the katsuobushi as you can
8
Reserve the liquid
9
Discard the katsuobushi
10
You can add a dried shiitake mushroom to the liquid as it cools
11
Dashi keeps in the refrigerator for 1 week, or until it starts to cloud
12
In a medium saucepan, soak the kombu in the water for 1 to 2 hours
13
Set the saucepan of kombu on the stove and turn the heat up to high
14
When the water begins to throw bubbles but before it reaches a rolling boil, remove the kombu with tongs and discard
15
Stir the katsuobushi into the broth, and return to a boil
16
Reduce the heat and simmer for 1 minute
17
Remove from the heat and let sit for 10 minutes
18
Strain through a cheesecloth-lined strainer set over a large bowl, then press as much liquid out of the katsuobushi as you can
19
Reserve the liquid
20
Discard the katsuobushi
21
You can add a dried shiitake mushroom to the liquid as it cools
22
Dashi keeps in the refrigerator for 1 week, or until it starts to cloud
23
Make the sauce Combine the dashi, scallions, cilantro, vinegar, soy sauce, ginger, mirin, sesame oil, and hot pepper flakes in a medium bowl
24
Season to taste with more vinegar, soy, and red pepper flakes
25
Give the sauce a few hours to meld before serving
26
Serve the pork shoulder shredded or chopped, along with rice and leaves of bibb (or other) lettuce
27
Let guests use the lettuce leaves to make rolls filled with pork and rice and dipped in the sauce
28
Combine the dashi, scallions, cilantro, vinegar, soy sauce, ginger, mirin, sesame oil, and hot pepper flakes in a medium bowl
29
Season to taste with more vinegar, soy, and red pepper flakes
30
Give the sauce a few hours to meld before serving
31
Serve the pork shoulder shredded or chopped, along with rice and leaves of bibb (or other) lettuce
32
Let guests use the lettuce leaves to make rolls filled with pork and rice and dipped in the sauce