Recipe courtesy of James O'Shea

Lemon Soy Dipping Sauce

  • Total: 8 hr 15 min
  • Prep: 15 min
  • Cook: 8 hr
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4 fluid ounces dark soy sauce

4 fluid ounces lemon juice

1 fluid ounce seasoned rice vinegar

1 teaspoon Tamari sauce

1 teaspoon mirin

1/2 inch piece grated fresh ginger

1/2 inch piece grated fresh galangal

1 piece lemon grass, bottom 3 inches only (tough outer layers removed and discarded), chopped finely

1/2 red chile pepper, seeds removed

1 1/2 inch (width) by 6 to 8 inches (length) strip of kelp, broken into small pieces

2 roots or 4 sprigs cilantro

Small bunch chives, chopped finely

4 tablespoons powdered wasabi mixed with a little mineral water to make a thick paste


  1. Combine all of the ingredients and allow to infuse overnight so all of the flavors develop. Strain through a fine mesh sieve.
  2. Divide the sauce between serving saucers and into each, add 1 teaspoon of very finely chopped chives and a small ball of wasabi.
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