Thick, satisfying and better than store- bought with out chemicals or preservatives. Hint: You’ll want to double the recipe and use it for many recipes… great for a stir-fry and dipping sauce too!
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, peeled and grated
- 2 teaspoons fresh garlic, peeled and chopped
- 2 tablespoons miso (I’ve used a white, mellow-sweet variety, Organic)
- 2 tablespoons tamari sauce, or soy sauce, gluten- free if desred
- ¼ teaspoon dried red chiles
- ⅛ teaspoon chinese five spice powder (a pinch more if you like)
- 2 tablespoons raw honey
- 2 teaspoons rice vinegar
- 1 tablespoon filtered water
In a small, non-reactive pot, add the sesame oil, ginger and garlic – cook over low-medium heat, stirring 2 minutes.
Add the remaining ingredients, bring to a boil, stirring – then reduce to a simmer.
Cook the sauce for just 3 minutes to blend the flavors.
Take off the heat and cool slightly.
Add to a small food processor and blitz to blend well, until smooth.
Serve with Asian Chicken in Parchment.
Store in a airtight, sterile glass container in the refrigerator. Will stay fresh for up to 3 weeks.
Easy to double or triple the recipe.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Makes: 1/3 cup