Monday, September 14, 2009

Dim sum dipping sauce

Deep frozen dim sums are handy to keep in the freezer. But they need a dipping sauce.

This one is easy and works perfectly for most dim sum:

50 ml. rice vinegar (I used a good quality Japanese white rice vinegar, there are many variations, some very strong, so taste and adjust the quantities)
50 ml. soy sauce (again, I used a standard Japanese soy sauce, you can use a Chinese 'thin' soy sauce)
1 teaspoon sesame oil

Mix and store in fridge.

Optional: dress up with fresh ginger (julienned), spring onion or chili pepper.
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