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Le Chaudron recipe
Sauce Gyoza japonaise
Japanese gyoza dipping sauce
⏱ 5 minServes 4Easy95 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
150 ml (⅔ cup)Japanese soy sauce
50 ml (3½ tbsp)rice vinegar
2 tbsptoasted sesame oil
1 tbspgrated fresh ginger
2green onions, chopped
1 tspchili paste
- 150 ml (⅔ cup) Japanese soy sauce
- 50 ml (3½ tbsp) rice vinegar
- 2 tbsp toasted sesame oil
- 1 tbsp grated fresh ginger
- 2 green onions, chopped
- 1 tsp chili paste
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- In a bowl, mix the soy sauce and rice vinegar.
- Whisk in the toasted sesame oil.
- Grate the fresh ginger with a Microplane and stir it in.
- Very finely slice the scallions and add them.
- Stir in chili paste to taste.
- Taste and adjust, then transfer to a clean sterilized jar.
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