I prepared the oriental sauce for the first time at the Masterclass I held for Panasonic, in Milan, and later included it among the bonus recipes for my microwave cooking courses. I love dipping sauces, like this yogurt sauce for kebabs, or this Greek sauce, they are excellent for accompanying vegetable meatballs, for dipping phyllo dough rolls or even for dipping crispy potato fritters. This recipe is so easy to make that I never thought of publishing it, but when I saw my students get excited at the tasting and they wanted the measurements and the recipe, I thought yes, maybe it’s worth it. Here you will find a simple oriental sauce, a more refined one, and other variations. Meanwhile, in the list of ingredients, you will find links where I will show you the ingredients I use to make the oriental sauce.
Did you try the recipe, did you like it, would you modify it? Let me know, it’s important to me. You can write to me on Dal tegame al vasetto, you can find me on Facebook and on Instagram.
Also try these sauces:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: No cooking
- Cuisine: Japanese
- Seasonality: All seasons
- Energy 122.21 (Kcal)
- Carbohydrates 4.70 (g) of which sugars 3.05 (g)
- Proteins 3.09 (g)
- Fat 10.59 (g) of which saturated 1.66 (g)of which unsaturated 1.95 (g)
- Fibers 0.63 (g)
- Sodium 1,210.77 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the simple Japanese sauce
- 2 tablespoons extra virgin olive oil
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon oyster sauce
- 1 tablespoon balsamic vinegar
- 2 tablespoons water (warm)
- Half fresh scallion (green part)
- 2 bunches parsley (or cilantro)
- Half clove garlic
- 1 tablespoon peanut butter
- 3 tablespoons soy sauce
- 1 lemon (or lime)
- 2 hot peppers
What you need
- 1 Small bowl
- 1 Fork or small hand whisk
- 1 Spoon
- 1 Cutting board
- 1 Knife
Procedure
From the first group of ingredients, pour the liquids into the small bowl and mix well. Clean and slice the scallion, peel the garlic clove and chop it; if you prefer a milder taste, cut it into 2. Wash, dry, and chop the parsley. Combine these ingredients in the small bowl and mix well. The oriental sauce gains more flavor if you let it rest for a couple of hours.
Wash and chop the hot peppers, add them to the green sauce, and mix.
Pour the peanut butter into the small bowl, add the soy sauce, squeeze the lemon, and mix well.
Rosella Errante’s tips
You can store the oriental sauces in a hermetically sealed glass jar in the refrigerator for up to 1 week.
