I make this recipe so often that I tend to keep a large Tupperware container in the refrigerator at all times. It is perfect with chopped Asian salad and grilled shrimp(see recipes below) as well as stir fry and a great base marinade for salmon. If you want a thicker consistency, you can always add three tablespoons of hoisin sauce.
Ingredients
1 cup ponzu sauce (soy sauce with citrus)
1/3 cup pure sesame oil
1 cup Rice wine vinegar
1/4 cup Maggi Chili sauce
2 Tablespoons fish sauce
1 Tablespoon freshly grated ginger or ginger puree (optional)
Directions
- Place all ingredients in a plastic bowl, cover tightly and shake until thoroughly blended. Tate and adjust the sesame oil or vinegar and ponzu for individual preference. Remember to shake well before each use. This will last in the refrigerator covered for at least two weeks.
