Soy Sauce for Dipping

I’m going to use this sauce for dipping fish, shrimp, chicken, pork, etc. This is of course from the fabulous recipe book How to Cook Everything, by Mark Bittman, found on p. 25. He suggests substituting 1/4 cup ketchup for the sugar (definitely want to try that!) He also mentions that if you are lacking rice vinegar or sake, you can use fruity white wine, or use a tablespoon of cider or white vinegar combined with a tablespoon of water.


  • 1/2 cup soy sauce
  • 2 tbsp rice vinegar or sake
  • 2 tbsp dark sesame oil
  • 1 tbsp sugar
  • 2 large garlic cloves, minced
  • 1 tbsp minced or grated fresh ginger
  • 1/4 cup minced scallion


Combine everything! Stir until sugar dissolves. Refrigerate for 2 days.


Tahini: Omit ginger and scallions. Instead, use 1/4 cup honey instead of the vinegar and add 2 tbsp tahini. Sprinkle with red pepper flakes to make it spicier!

Sweet and Sour Sauce: Omit sesame oil. Increase the sugar to 2 tbsp and increase the vinegar to 3 tbsp. Cook over low heat for a few minutes to dissolve the sugar. You can use this to baste roasted vegetables, fish, poultry, etc. You can add cayenne pepper for extra spice!


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