Dashi For Sesame Dipping Sauce Recipes

SESAME DIPPING SAUCE

Steps:

• Heat the olive oil in a large skillet over medium heat; cook and stir the garlic and red pepper flakes in the hot oil until fragrant, 2 to 3 minutes. Add the ginger, soy sauce, honey, orange juice, sesame oil, lime juice, and sesame seeds; stir. Cook until heated, 2 to 3 minutes more.

DASHI FOR SESAME DIPPING SAUCE

Steps:

• Place 8 cups of water in a large pot. Add kombu and let steep for 30 minutes.
• Place pot over medium heat and bring to a boil; remove kombu and discard. Add 2 tablespoons water and bonito; stir until well combined. When liquid returns to a boil, immediately reduce heat to low; let simmer for 5 minutes, skimming surface as necessary.
• Remove pot from heat and let steep 15 minutes. Strain through a fine mesh sieve or cheesecloth; do not press down on or squeeze bonito flakes. Discard solids.

SOY GINGER DIPPING SAUCE

Steps:

• Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for tempura or dumplings.

SESAME DIPPING SAUCE

Steps:

• Place all ingredients in the jar of a blender; pulse until well combined. Divide evenly between 4 small bowls before serving.

TEMPURA DIPPING SAUCE

Steps:

• Make dashi: Combine kombu and 6 cups cold water in a medium saucepan and bring to just under a boil; remove from heat. Using tongs, remove kombu; discard. Sprinkle bonito flakes into the pan and let steep until they sink to the bottom, about 3 minutes. Strain liquid through a fine sieve. Dashi can be kept in an airtight container in the refrigerator up to 4 days.
• Make dipping sauce: mix together dashi, soy sauce, mirin, lemon juice, ginger, and daikon in a bowl to combine.

COLD SOBA NOODLES WITH DIPPING SAUCE

Steps:

• Bring a large pot of water to a boil, and salt it. Cook noodles until tender but not mushy. Drain, and quickly rinse under cold running water until cold. Drain well.
• Combine dashi or stock, soy sauce and mirin. Taste, and add a little more soy if the flavor is not strong enough. Serve noodles with garnishes, with sauce on side for dipping (or spooning over).