Recipe: Soy dipping sauce

18 Jan

I will believe absolutely anything Mark Bittman writes or says.

Small, oily fishes are a wonder-food? Sure — that’s why there’s a misshapen, gallon-sized bag of them in our freezer.

That would be better if you made it with pork? Well, duh.

So when I decided to go with a general pan-Asian theme for this Sunday’s charity dinner, I consulted my two favorite Bittman-related resources: the classic “How to Cook Everything,” and the Asian-leaning “Best Recipes in the World.” Here’s the problem: both books are bulky, and I love them, and I was afraid to get hoisin all over them. Things got a little adjusted, based on a slightly skewed memory of the recipes on the other side of the room. Here’s my take on Bittman’s soy dipping sauce (paired with pork potstickers in his books, but good on anything that is not cereal (probably; cereal theory is untested)):

Soy dipping sauce:

1/2 cup soy sauce (I used light)

2 tbsp rice vinegar

1 tbsp sesame oil

1 tbsp brown sugar

1 tbsp minced garlic

1 tbsp grated ginger

1 tbsp minced Thai chile

1/4 cup minced scallion

***Just noticed: Bittman’s soy sauce is the fourth recipe in his book. It’s that important.

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