Soy Sauce Based Dipping Sauces

Joined Nov 22, 2015
  Hey yall, just wanted to start a thread for soy sauce based dipping sauces like ponzu and the like. I made a honey and habanero soy sauce for tonight's dinner (Fried chicken strips.) and it made me wonder what you guys like to make for Asian dipping sauces. Recipes welcome!

  I didn't measure but I will next time just for my own consistency if I wanna make a batch instead of a serving. I used soy as the base, a splash of rice wine vinegar, micro brunoised habanero, the seeds, muddled the pepper core and added honey until I got my target consistency. Garnished with green onion. Probably would have added a splash of fish sauce and/or orange juice and/or minced garlic, etc. (You see where this is going. Tons of options.) but my chicken was calling. Beat the crappy bottled ranch dressing and hot sauce I was going to settle for.

  Feel free to post items you'd use your sauce(s) for as well. I think I want to start fooling around with tempura soon so any feedback is appreciated. Thanks!



Staff member
Joined Mar 29, 2002
Ginger, black vinegar, soy, sweet chili sauce. Brunoise of ginger in a small bowl. Barely cover with black vinegar. Add about 1/4 as much sweet chili sauce as vinegar and an equal amount of soy sauce as black vinegar.

Dark soy, regular soy, rice vinegar, sesame oil, sugar. Ratio in the order listed 1:4:3:2:1.5 So by starting with dark soy, what ever amount I pour in my mixing bowl is 1 part. The rest just follows from there by eyeball.
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Joined Sep 21, 2010
Sounds good!  especially the minced & muddled habanero.  I haven't used honey, but do use rice vinegar, a splash of mirin, maybe a dash of Red Boat Fish sauce. Gochujang's good for that kick of heat & colour.  For dipping sauces, I use a light Japanese shoyu by Higashima.  Black vinegar sounds good, too!!
Joined Nov 22, 2015
Yep, going to need a notepad for this thread for when I go shopping next /img/vbsmilies/smilies/biggrin.gif. Might as well build a Japanese/Asian cuisine kit too while I'm at it. I've heard of black vinegar but cant remember what its flavor is supposed to taste like.
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Joined Aug 6, 2015
Black vinegar best vinegar /img/vbsmilies/smilies/biggrin.gif

Caramel could just be for consistency of color.
Joined Jan 21, 2016
I have a recipe for a soy/ginger sauce that you may like.

What you will need:

1/2 Cup low sodium soy sauce (or regular if you prefer)

2 Tbsp finely grated ginger

1/4 - 1/3 cup rice wine vinegar

2 Tbsp finely chopped green onion

2 Shallots, finely chopped or 2 medium cloves garlic (dealer's choice)

1 Tsp Sesame or Peanut oil (again, dealer's choice)

Combine all the ingredients in a and gently whisk to combine.  Pour into a small sauce pan and gently heat to release all the flavors.  Be careful not to let it boil or steam.  Heat it only to the point where it is very warm. 

Serve warm with tempura, sushi, sashimi, chicken, shrimp, scallops etc.

You can also toast and coarsely grind some sesame seed with a mortar and pestle and add it to the mix for something a little different.  Just a pinch per serving. 

If you want to spice it up a bit, toast some peppercorns to remove the moisture and grind in a mill or with a mortar and pestle and add a pinch to the mixture.


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Joined May 5, 2010
This is the one I use to accompany vegetable spring rolls

1/2 cup Rice wine vinegar

2 tablespoons Soy Sauce

1 tablespoon Sugar

2 tablespoons Sambal Olek

2 tablespoons Water
Joined Jun 23, 2015
They all sound good.

Soy Dipping Sauce for Sushi

and Dumplings

½ cup soy sauce

¼ cup white wine

2 teaspoons sugar

1 scallion, thinly sliced

2 Tablespoons Mirin Rice Cooking Wine (optiona


Staff member
Joined Mar 29, 2002
My bottle of black vinegar says it has caramel in it, but it's not sweet.
That's pretty common. It's mostly about color. The same is true of dark soy, and many regular soy sauces too.

Black Vinegar is often compared to Balsamic in flavor.  I think they're compatible more than alike. My favorite vinaigrette uses a combination of black and balsamic vinegar. 
Joined Nov 22, 2015
I wish they a specialty store with product samples of unfamiliar Asian ingredients. We have a small shop that has a hot sauce bar which is really cool here, it's called NOLA Sugar & Spice. They have 30 something samples of hot sauces from mild to "What did I just do!" hot . I want to try mirins, black vinegars, different sesame oils etc. without having to commit to buying a product outright, especially if its something I never used any brand of. Oh well, future business idea maybe lol. Thanks for responses, I keep sneaking bits of chicken and sauce this morning lol /img/vbsmilies/smilies/thumb.gif.



Staff member
Joined Mar 29, 2002
Soy sauce is not particularly expensive. You can set up a tasting yourself without much outlay and see what you like. Get together with some friends and share the bottle obligations around. 
[thread="63780"]A Soy Sauce Tasting  [/thread]
Joined Nov 22, 2015
So after a trip to the grocery store, I have some sesame oil, sorta... It's the KAME brand blend, with canola oil. This was the only available brand and item so I picked it up. Given that toasted sesame oil (Listed first.) and canola oil are the only ingredients, I guess it's at least 50% sesame oil. Can I generally use this interchangeably with pure toasted sesame oil? 
Joined Nov 5, 2007
You should be fine with the sesame oil mix. I get small bottles of Sun Luck, I think, which is all sesame oil. Blends are no doubt cheaper. A little sesame oil can go a long way.

Other prepared sauces you may want to include in the mix are hoisin and oyster. Pretty basic, should be readily available.

Joined Mar 19, 2009
Two more dipping sauces.

One is the classic sauce that goes with Peking duck. The base is tianmianjiang (sweet bean sauce) tho sometimes hoisin sauce is used as a replacement.


Sweet bean sauce (or hoisin)



Dark soy sauce.


Sesame oil optional.

if you want to try something different here's a quite original sauce where the addition of tangerine peel is a surprise.:


1 TS sunflower oil. 

1/2 tee spoon Doubanjiang.

Garlic and ginger brunoisse.

1/2 cup soy sauce.

500 cc. water.

1 Star anise.

Little cinnamon branch.

1 Clove.

Sechuan pepper corns.

1 Mandarine peels in thin julienne


Sautée doubanjiang in the hot oil. Add ginger and garlic.

Add everything else, mix, reduce and sieve.

2 drops Sesame oil optional.

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