Ponzu Sauce

Ingredients:

• Juice of 4 lemons
• 1/3 cup plus 2 tablespoons rice vinegar
• 1 cup dark soy sauce
• 2 tablespoons tamari sauce
• 3 tablespoons mirin
• 1/3-ounce dried bonito flakes
• 2-inch square giant kelp (konbu)

Method:

Combine all ingredients in a bowl and let stand 24 hours. Strain through a cheesecloth and store up to 3 months in a cool, dark place, or in the refrigerator.

Spicy Sushi Sauce

• 1/4 c Soy or Tamari sauce
• 1 tsp Hot Chili with Garlic paste
• 1 tsp corn syrup (or brown sugar)

Method:
Stir everything together in serving bowl.

Ginger Sauce

• 1 Onion; small; sliced
• 1/2 c Soy sauce
• 1/4 c Rice wine vinegar
• 1 1-inch piece gingerroot

Method:
Place all ingredients in blender and mix at high speed until gingerroot and onion are finely chopped, about 2 minutes.

Vietnamese Ginger Sauce

• 1 tablespoon peeled and minced ginger
• 1/2 cup neutral oil, such as canola or grapeseed
• 1/4 cup trimmed scallions, white and green parts combined, chopped into 1/4 inch pieces
• Salt to taste
• 2 tablespoons good soy sauce

Method:
Stir together the ginger, oil, scallions, and salt in a bowl. The mixture should be quite strong; you can add more ginger, scallions, or salt if you like.

Carrot Sauce

• 1 cup grated raw carrot (1 medium-large carrot)
• 1/4 to 1/3 cup water
• 2 ounces soft tofu
• 1 teaspoon soy sauce
• 1 teaspoon toasted sesame oil
• 1/8 teaspoon dried ground ginger

Method:
Blend all ingredients in a blender until smooth. Can also be served over rice and stir-fried bok choy or thinly shredded cabbage.

Vietnamese Ginger Sauce II

• 4 teaspoons minced gingerroot
• 3 large red chilies, minced
• 2 cloves garlic, minced
• 3 teaspoons sugar
• 5 tablespoons soy sauce
• 2 tablespoons lime juice
• 1/4 cup water

Vietnamese Wrap Sauce

• 1/4 cup hoisin sauce
• 1 tbs vegetable oil
• 2 tbs chopped unsalted dry-roasted peanuts
• 1/3 c water

Method:
In small saucepan, mix hoisin sauce, oil and water. Bring to a boil over high heat, stirring until smooth. Remove from heat and stir in
peanuts. Pour into small serving bowl and allow to cool.