Soy Ginger Dipping Sauce

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simple and perfect!! awesome on everything!

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I didn't care for this -- it seems like too much rice vinegar came thru. I might try it with either less rice vinegar or maybe just completely omit that one ingredient. I still love you, Alton!!

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I have eaten in some of the best tempura restaurants in tokyo. This recipe and technique comes the closest to real Japanese cuisine.
Gregg, Apple Valley

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WOW I musta did something wrong this stuff is way too strong for me ..... seems like to much ginger.... I USED FRESH GINGER is that why ?? but not sure if soy sauce was salt free either was that it?? mmmmm sounded so good but is too powerful to eat.

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I like this for dipping, but I've also discoverd that it makes a great marinade for tofu. I'm not a huge fan of tofu, but when entertaining vegetarians, this sauce really helps out!

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I was so pleased how it came out. Tasted exactly like the restaurant dumpling sauce. Thank you!

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I've used this with tempura, chicken lettuce wraps, spring rolls, and potstickers. My husband and I absolutely adore it. We usually use the extra (if there is any in a marinade.

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I use it with shrimp lettuce wraps - excellent!

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Didn't have the ginger but it still turned out great!!

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This is easy to make and it taste's great. I would say to double this recipe as it will last a week in your refrigerator. I used this as a dip for my egg rolls, also.