This is a Japanese recipe for a versatile dipping sauce. Use over noodles, on grilled chicken or even rice. This is one serving - make as much as you need.
This stuff is sooo good! I made this the other night to go with steamed dumplings we ordered and unfortunately we didn't have enough sauce. For some reason one small cup for me just doesn't cut it. I used low sodium soy sauce and subbed sesame oil for the chili oil - I also added some finely chopped green onions. If you want to make it a bit sweeter add just the tiniest bit of brown sugar. You can change it up with ginger as well. Just play with it to suit your tastes. - 09 Jun 2010 (Review from Allrecipes US | Canada)
This was great. Over 20 years ago, a Japanese friend of mine showed me how to make this and I had forgotten. I did not have chili oil, so I used sesame oil. It turned out wonderful. My family loved it. Now I will have to try it with chili oil. - 10 Aug 2008 (Review from Allrecipes US | Canada)
This is great and easy! I lightly drizzle seasame oil on potstickers or dumplings with this and it is a perfect little topper to a great dish! I also add finely chopped chives or green onions to it. Thanks! - 06 Feb 2005 (Review from Allrecipes US | Canada)