Taste and Texture: Salty, tangy, lightly sweet, with a little heat. Thin-bodied; a traditional Japanese dipping sauce. Try with: Rice; Asian noodles like soba and udon; beef and chicken; shrimp; scallops; sushi; potstickers.To Your Health: Huge flavor, no fat. But sodium is a little high, so use sparingly if that's your dietary concern

Tiffany Vickers Davis
Recipe by Cooking Light April 2012

Gallery

Credit: Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary

total:
10 mins
Yield:
Serves 4 (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all the ingredients in a small bowl; stir with a whisk until sugar dissolves.

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Chef's Notes

Tips: If mirin is unavailable, you can substitute 1 tablespoon rice wine vinegar and 1 tablespoon water or 2 tablespoons dry sherry--just bump up the sugar to 2 teaspoons.

Nutrition Facts

30 calories; protein 0.6g; carbohydrates 5.2g; fiber 0.1g; iron 0.1mg; sodium 225mg; calcium 5mg.
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