As I rule, I eschew bottled Asian dipping sauces, as they are almost all too salty for my liking. It is so much easier to make own, almost all of which are some variation of low-sodium soy sauce, rice vinegar, sugar, and water.
This sauce is an outstanding exception. It's a little on the salty side, sure - there is really no way to make a shelf-stable sauce that ISN'T salty - but it is better than any I can remember eating.
No comments:
Post a Comment