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Dipping Sauce for Salad Rolls
February 10th, 2010 by Alice

From Jason Enevoldsen

  • 2 medium cloves garlic, finely chopped
  • 2 cubic inches ginger, finely chopped
  • 1/3 cup sake
  • 1/3 cup Maggi
  • 2 Tbsp seasoned rice vinegar
  • 1 ½ Tbsp potato starch
  • A little canola oil
  • Pinch crushed red pepper
  • 3 Tbsp chopped scallions
  • 1 1/3 cup water

Directions:

In a small saucepan fry garlic and ginger until garlic starts to turn brown, just barely. Add crushed red pepper, scallions, fry lightly for 2-3 minutes.

Meanwhile whisk sake, Maggi and potato starch – make sure there are no lumps. Add water into sake/Maggi and mix thoroughly. Turn up the heat on the saucepan and add the liquid. Bring to a boil – boil for 3-4 minutes stirring constantly.  The color should change back to dark brown and almost transparent (the starch will be fully cooked).

Remove from heat and serve.


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