Makesabout 2 cups
- Active time:5 min
- Start to finish: 5 min
June 2003
We serve this sauce with both the sugar snap pea tempura and the pork and jicama dumplings. If you make only one of these hors d'oeuvres, however, this recipe should be halved.
-
1
cup
soy sauce
-
1/2
cup
water
-
1/2
cup
plus 2 tablespoons seasoned rice vinegar
-
4
teaspoons
sugar
-
1/4
cup
thinly sliced scallion
-
Stir together soy sauce, water, vinegar, and sugar until sugar is dissolved. Just before serving, stir in scallion.
Cooks’ note: Dipping sauce (without scallion) can be made 3 days ahead and chilled, covered. Stir in scallion and bring to room temperature before serving.
