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Gingered Soy Sauce


Yields about 2/3cup.

This dipping sauce is the perfect complement for Shrimp & Scallop Cakes, or for homemade or store-bought Asian dumplings. Sambal badjak and sambal oelek are Indonesian hot chile pastes. You can find them in well-stocked supermarkets and in Asian specialty markets.  You could also use Chinese chile paste.

  • 1 piece fresh ginger, about 1-1/2x2 inches, peeled
  • 1/3 cup soy sauce
  • 3 Tbs. mirin (sweetened rice wine)
  • 1 Tbs. plus 1 tsp. granulated sugar
  • 3/4 tsp. sambal badjak or sambal oelek, or to taste
  • 2 tsp. fresh lime juice

Grate the ginger on a box grater using the large holes. Put the ginger in your palm and squeeze the ginger juice into a small bowl; discard the grated ginger. In a small saucepan, combine 1-1/2 tsp. ginger juice with the soy sauce, mirin, and sugar. Warm the mixture over medium heat, stirring, just until the sugar dissolves. Transfer to a small bowl, and stir in the sambal and lime juice. Serve or store covered and refrigerated for up to three days.

nutrition information (per serving):
Size : per 1 Tbs., Calories (kcal): 20, Fat (kcal): 0, Fat Calories (g): 0, Saturated Fat (g): 0, Protein (g): 1, Monounsaturated Fat (g): 0, Carbohydrates (mg): 4, Polyunsaturated Fat (mg): 0, Sodium (g): 670, Cholesterol (g): 0, Fiber (g): 0,

Photo: Scott Phillips

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