in Japan

Ginger – soy – sauce

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Ingredients for 4 servings:

  • 20 g ginger root
  • ½ tsp red chili pepper(s)
  • 4 cloves garlic, pressed
  • 100 ml soy sauce, Japanese
  • 8 tbsp vinegar (rice or white wine vinegar)
  • 8 tbsp rice wine or sherry, dry
  • 2 tbsp sugar
  • 1 tbsp oil (sesame oil)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Sauce for Japanese dishes

Peel the ginger root and deseed the chili peppers. Finely dice both and add them to a pan along with the garlic. Add the soy sauce, vinegar, rice wine or sherry, sugar, and sesame oil, mix well, and heat. Reduce the sauce by half. It’s ready. It goes well with meat or fried fish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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