Posted on

Asian-inspired Shrub Dipping Sauce No. 1

Although the use of vinegar in cooking is extensive throughout most Asian cultures, westerners tend to think of it only as something for pickles or salad dressing. In this recipe, we’re going to show how Spiker’s Shrubs can be used as a key ingredient in three different types of Asian-inspired dipping sauces, and perhaps you’ll be inspired to attempt some variations of your own.

For this recipe, we’ve created a twist on the classic Ponzu sauce. Ponzu is distinguished by its bright citrus notes, balanced by the salty umame earthiness of the soy. In place of the traditional orange juice, mirin, rice vinegar and sugar, we’re using Spiker’s Sour Cherry Plum Shrub. (You could also use any other flavor and get interesting and savory results. It’s especially great with a combination of a fruity base shrub, plus our Chile Lime Shrub for heat and a citrus punch.)

Use this dipping sauce for egg rolls, spring rolls, or dumplings. Or brush over shrimp, salmon, or chicken prior to broiling or pan-searing to create a gorgeous and fragrant glaze.

PS – For another interesting recipe which works with all sorts of Fusion cuisine, try our Vietnamese Dipping Sauce (a.k.a. Nuoc Cham).

Asian-inspired Shrub Dipping Sauce No. 1

Prep Time10 mins
Total Time10 mins
Servings: 4

Ingredients

  • 1/3 cup soy sauce
  • 6 tbsp Spiker's Sour Cherry Plum Shrub or try Crangerine
  • 1 fresh lime, squeezed please don't use bottled juice
  • 1 tbsp sesame oil
  • 2-3 tbsp vegetable or chicken broth or water

Instructions

  • Place soy sauce in a 2-cup bowl or container.
  • Add the lime juice, Sour Cherry Plum Shrub, sesame oil, and fresh lime juice. Swirl together vigorously to incorporate the oil.
  • Taste the sauce, and add vegetable or chicken broth one teaspoon at a time until the flavor suits your taste. (The goal is to soften the intensity of the soy and lime without silencing them altogether.)

Notes

NOTE: The use of vegetable or chicken stock isn't traditional, but we think it helps to cut back on some of the intense saltiness imparted by the soy sauce.