Soy dipping sauce and marinade from How to Cook Everything Completely Revised Twentieth Anniversary Edition: Simple Recipes for Great Food (page 64) by Mark Bittman

  • scallions
  • soy sauce
  • Show all ingredients...

  • EYB Comments

    Can substitute sake, any fruity wine, cider vinegar, or white vinegar for rice vinegar. See recipe for variations. Can serve with any of the book's fried chicken recipes or sushi bowls.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fried wontons or egg rolls; Steamed dumplings; Sesame-fried eggplant; Potato pancakes with scallions and kimchi; Baked tofu; Grilled or broiled tofu; Deep-fried tofu; Slightly more refined deep-fried tofu; Pan-cooked salmon; Flash-cooked salmon; Cold poached salmon with lime-ginger sauce; Kombu-wrapped grilled or broiled scallops; Boiled or steamed crab; Grilled or broiled soft-shell crab or lobster; Chicken Marknuggets; Cornmeal chicken Marknuggets; Coconut chicken Marknuggets; Oven-"fried" sesame chicken; Simply grilled or broiled chicken parts; Roasted chicken cutlets with bread crumbs; Grilled or broiled split chicken

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sake, any fruity wine, cider vinegar, or white vinegar for rice vinegar. See recipe for variations. Can serve with any of the book's fried chicken recipes or sushi bowls.

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