In The Kitchen – with Andrew Brown
Up your gourmet game with Dragons Den Social Lounge’s international award-winning chef.
Chilli Soy Dipping Sauce
This multi-tasking Japanese-based dipping sauce is the perfect accompaniment to dumplings, gyoza, yum cha, most fried foods and could be sparingly used as a dressing in a Thai beef salad. At Dragons Den we pair it with our New Zealand King Salmon Tempura Noir Rolls (pictured). If you’re new to dashi (a broth made from water, kombu [dried kelp], and bonito fish flakes) and mirin (a sweet rice wine) you can pick up some dashi powder and a bottle of mirin from your local Asian Supermarket.
- 1 cup dashi soup stock (or ¼ tsp dashi powder to 1 cup of water)
- ¼ cup mirin
- ¼ cup soy sauce
- ½ tbsp sugar
- ½ chilli (red with medium heat) sliced with seeds
- Fresh coriander leaves to taste.
MAKING IT HAPPEN
Put dashi, mirin, soy sauce, chilli and sugar in a saucepan and mix well. Bring to a boil on medium heat. Stop the heat and let it cool; add coriander once it has completely cooled. Store in an airtight container.