Soy Lemon Dipping Sauce Recipes

LEMON SOY DIPPING SAUCE

Steps:

• Combine all of the ingredients and allow to infuse overnight so all of the flavors develop. Strain through a fine mesh sieve.
• Divide the sauce between serving saucers and into each, add 1 teaspoon of very finely chopped chives and a small ball of wasabi.

SOY DIPPING SAUCE

Steps:

• Place garlic, ginger and chile flakes in a medium bowl. Add vinegar, and stir to combine. Set aside for 5 minutes to allow flavors to come together.
• Add soy sauce, water, oil, yuzu or lemon juice and scallions. Whisk thoroughly to combine.

STEAMED GINGER SOLE WITH LEMON SOY SAUCE

Steps:

• Whisk the soy sauce, lemon zest and juice, and the sesame oil together in a small bowl. Add the scallion whites to the sauce.
• Mix the scallion greens with the ginger in another small bowl.
• Lay the sole fillets on the work surface, skin-side up (look for the side with the herring bone pattern). Cut the fillets lengthwise along the natural seam that runs down the center of each piece. Lightly season the skin-side of the fish with salt and pepper. Then scatter the scallions and ginger on top. Starting from the narrow tail end, roll up each piece of fish into a tight spiral with the scallion on the inside. Secure with a toothpick if desired.
• Pour an inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Lay the Napa leaves in a bamboo or collapsible steamer. Stand the fish rolls on the Napa, and scatter the shiitake mushrooms and sliced carrot around. Set the steamer over the water, cover, and cook the fish until it is barely cooked through, about 6 minutes. Turn off the heat and leave the fish covered to finish cooking in the residual heat of the steamer, about 5 minutes more.
• Divide the Napa, sole, shiitakes, and carrots among 4 plates and drizzle with the sauce. Serve.

LEMON-SOY DIPPING SAUCE

Steps:

• Combine soy sauce, lemon juice, mirin, 2 tablespoons water and bonito in small bowl. Let stand 30 minutes. Strain sauce through fine strainer; discard bonito shavings. (Can be made 4 hours ahead. Cover and let stand at room temperature.)

LEMON-SOY DIPPING SAUCE

Steps:

• Combine soy sauce, lemon juice, mirin, 2 tablespoons water and bonito in small bowl.
• Let stand 30 minutes.
• Strain sauce through fine strainer; discard bonito shavings.
• Serve with Beef Tataki.

GINGER BEEF TATAKI WITH LEMON-SOY DIPPING SAUCE

Steps:

• Preheat oven to 400°F. Rub 1 tablespoon oil over beef. Sprinkle beef with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add beef to skillet and cook until brown, turning often, about 5 minutes.
• Transfer beef to roasting pan. Roast beef in oven until thermometer inserted into center registers 130°F for medium-rare, about 35 minutes. Cool.
• Combine soy sauce and next 6 ingredients in large resealable plastic bag. Add beef to marinade. Cover and refrigerate until beef is cold, turning in marinade occasionally, at least 4 hours and up to 1 day. Discard marinade from beef. Cut beef into 1/4-inch-thick slices. Cover and let stand at room temperature 30 minutes. Arrange beef on plates. Spoon small mounds of daikon, ginger and green onions onto plates. Garnish with lemon wedges and shiso. Serve with individual bowls of Lemon-Soy Dipping Sauce.

LEMON-SOY DIPPING SAUCE

Steps:

• 1. Combine soy sauce, lemon juice, mirin, 2 tablespoons water and bonito in small bowl. Let stand 30 minutes. Strain sauce through fine strainer; discard bonito shavings. (Can be made 4 hours ahead. Cover and let stand at room temperature.)

GINGER BEEF TATAKI WITH LEMON-SOY DIPPING SAUCE

Steps:

• Preheat oven to 400°F.
• Rub 1 tablespoon oil over beef. Sprinkle beef with salt and pepper.
• Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add beef to skillet and cook until brown, turning often, about 5 minutes.
• Transfer beef to roasting pan. Roast beef in oven until thermometer inserted into center registers 130°F for medium-rare, about 35 minutes. Cool.
• Combine soy sauce and next 6 ingredients in large resealable plastic bag. Add beef to marinade.
• Cover and refrigerate until beef is cold, turning in marinade occasionally, at least 4 hours and up to 1 day.
• Discard marinade from beef. Cut beef into 1/4-inch-thick slices. Cover and let stand at room temperature 30 minutes.
• Arrange beef on plates. Spoon small mounds of daikon, ginger and green onions onto plates. Garnish with lemon wedges and shiso. Serve with individual bowls of Lemon-Soy Dipping Sauce.