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Miso Vinegar Dipping Sauce
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Source: Donabe : classic and modern Japanese clay pot cooking, Naoko Takei Moore and Kyle Connaughton
| This tangy and slightly spicy miso sauce is great with gyoza dumplings, and as a dipping sauce for shabu-shabu or steamed vegetables. It will keep in the refrigerator, tightly sealed m a container, for seven to ten days.— Naoko | |
| 1/3 cup (80 ml) | red miso |
| 1 tablespoon | Saikyo miso or other sweet white miso |
| 2 tablespoons | sake |
| 2 tablespoons | mirin |
| 2 tablespoons | raw brown sugar |
| 2 tablespoons | soy sauce |
| 1/4 cup | rice vinegar |
| 1 clove | garlic, finely grated |
| 1 teaspoon | finely grated peeled fresh ginger |
| 2 teaspoons | tobanjan, (fermented chili bean paste), optional |
Whisk together all the ingredients in a saucepan and set over medium-low heat Bring to a gentle simmer and stir constantly with a wooden spatula for 2 to 3 minutes, or until the mixture is slightly thickened and shiny. Turn off the heat and let it cool down completely.
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