Description
This authentic Japanese gyoza dipping sauce is a quick and easy tangy dip with a spicy kick, made with just four simple ingredients. Perfectly complements pan-fried gyoza for an irresistible appetizer or snack.
Ingredients
Ingredients
- 1 tbsp rice vinegar
- 2 tsp Japanese soy sauce (koikuchi shoyu)
- ½ tsp chili oil (rayu)
- ⅛ tsp ground black pepper
Instructions
- Combine Ingredients: Add 1 tbsp rice vinegar, 2 tsp Japanese soy sauce (koikuchi shoyu), ½ tsp chili oil (rayu), and ⅛ tsp ground black pepper to a small bowl and mix until well combined.
- Serve: Pour the sauce into a small dipping dish and serve alongside freshly cooked pan-fried gyoza for dipping and enjoying.
Notes
- This sauce is best served fresh and can be adjusted to taste by varying the chili oil for more or less heat.
- If you cannot find Japanese soy sauce, use a light or regular soy sauce as a substitute.
- For a milder version, reduce or omit the chili oil.
- Store any leftover sauce in a sealed container in the refrigerator for up to 3 days.
- Prep Time: 1 minute
- Cook Time: 0 minutes
- Category: Sauces and Dressings
- Method: No-Cook
- Cuisine: Japanese
