This is a favorite dipping sauce for Mushroom, Seafood, and Shiso Tempura, but it can also be easily interchanged with other dipping sauces for Asian Chicken and Cilantro Meatballs or grilled vegetables.
MAKES 1/2 CUP (125 ML)
EQUIPMENT: A small jar with a lid.
1/2 cup (125 ml) Chicken Stock
2 teaspoons soy sauce
2 teaspoons mirin (see Note)
1 teaspoon minced shallot
1/2 teaspoon finely grated fresh ginger
Combine the ingredients in the jar, tighten the lid, and shake to combine.
NOTE: Mirin is a sweet rice wine that is a staple ingredient in Japanese cooking. It can be found in the Japanese section of Asian supermarkets.
MAKE-AHEAD NOTE: Store in the covered jar in the refrigerator for up to 1 week.