We were going to order a pizza, but our local pizza place was is unexpectedly closed for two weeks. I don't know why, but I wonder if one of the staff contracted Covid-19.
So, plan B - I keep some kind of frozen dinner in the freezer for occasions such as this, so last night we had PF Chang's sweet and sour chicken over freshly made white rice. Then DH cooked up a few frozen dumplings while I made a dipping sauce. Hit the spot.
I'm not 100% happy with the dipping sauce I make. Will you share your recipe?
Ross
Well, it's not so much a recipe as a method. I start with pulling out my soy sauce, oyster sauce, mirin, Sriracha, toasted sesame oil and rice vinegar. I mix them in a small bowl - more soy sauce, mirin and vinegar than the others - and taste. I'm looking for a balance of salty, sweet, tangy and umami, with emphasis on umami, so I add more of what it seems to need till I get the taste I want. If I remember, I top it with a little grated ginger and sliced chives.I'm not 100% happy with the dipping sauce I make. Will you share your recipe? [emoji2]
Ross
Well, it's not so much a recipe as a method. I start with pulling out my soy sauce, oyster sauce, mirin, Sriracha, toasted sesame oil and rice vinegar. I mix them in a small bowl - more soy sauce, mirin and vinegar than the others - and taste. I'm looking for a balance of salty, sweet, tangy and umami, with emphasis on umami, so I add more of what it seems to need till I get the taste I want. If I remember, I top it with a little grated ginger and sliced chives.
The cool thing about oyster sauce is that it's intensely savory but not as salty as soy sauce.Thank you. [emoji2]
That's how I build mine but, you are using a few things I'd not thought to add.
Ross
The cool thing about oyster sauce is that it's intensely savory but not as salty as soy sauce.