Asian Dipping Sauce

Ingredients

• 1/2 ounce (three 7-inch pieces) kombu seaweed, available at Japanese markets
• 6 cups cool water
• 1 ounce shaved katsuobushi (bonito flakes), available at Japanese markets
• 1 dried shiitake mushroom, optional
• 2 cups cooled dashi, from recipe below
• 1/4 cup thinly sliced scallions
• 1/4 cup roughly chopped cilantro
• 1/4 cup rice vinegar (cider vinegar or ume plum vinegar can be used instead)
• 3 tablespoons soy sauce
• 2 tablespoons minced ginger (from a 2-inch piece)
• 2 tablespoons mirin
• 1/2 teaspoon toasted sesame oil
• Pinch hot pepper flakes or togarashi, optional

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 11 of 17 ingredients. The other 6 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions

Ingredient	Portion assumed	kcal
Sesame	1 tbsp (14g)	120
Olive Oil	1 tbsp (14g)	119
Onion	1 medium (110g)	44
Shiitake	1/2 cup (73g)	34
Plum	1 medium (66g)	30
Mushroom	1/2 cup sliced (35g)	15
Soy Sauce	1 tbsp (15ml)	9
Black Pepper	1 tsp ground (2.3g)	6
Vinegar	1 tbsp (15ml) distilled	3
Ginger	1 tsp grated fresh (2g)	2
Cilantro	1 tbsp chopped fresh (1g)	1
Kombu	not in our table	0
Seaweed	not in our table	0
Water	not in our table	0
Katsuobushi	not in our table	0
Bonito	not in our table	0
Cider	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.