Soy dipping sauce and marinade from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 25) by Mark Bittman
- scallions
- soy sauce
- garlic
- fresh ginger
- rice vinegar
- dark sesame oil
-
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; Sesame-fried eggplant; Potato pancakes with scallions and kimchi; Baked tofu; Deep-fried tofu; Pan-cooked salmon; Cold poached salmon with lime-ginger sauce; Kombu-wrapped grilled or broiled scallops; Boiled or steamed crab or lobster; Grilled or broiled soft-shell crab or lobster; Chicken Marknuggets; Oven-"fried" sesame chicken; Simply grilled or broiled chicken parts; Roasted chicken cutlets with bread crumbs; Grilled or broiled split chicken; Steamed dumplings; Grilled or broiled tofu; Slightly more refined deep-fried tofu; Flash-cooked salmon; Cornmeal chicken Marknuggets; Coconut chicken Marknuggets
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.