Tamari is to pedestrian soy sauce what ‘extra virgin’ is to olive oils. More intense and rich flavours come from the uniquely Japanese method of production linked to the manufacture of miso paste. While a few pennies more than utilitarian Chinese soy, the taste difference is worth seeking out the genuine article when you’re going to use it as an uncooked dipping sauce.
Deluxe Soy Dipping Sauce
175 ml (3/4 cup) tamari soy
1/2 cup water
1 tablespoon sweet Shaoxing wine (or substitute sweet sherry)
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1/2 teaspoon white pepper, freshly ground
1 teaspoon red chile flakes (or to taste, optional)
one very finely minced spring onion
3 cloves garlic, freshly peeled and sliced thin
2-3 slices of fresh ginger root
Mix all and allow to stand at least one hour before use so the ginger can infuse. Can be mixed days or weeks ahead for better flavour but strain to remove the ginger after the first day to avoid bitterness. A mason jar with plastic lid is perfect for storing and convenient for shaking the mix well before use.
