Ingredients for Imperial Fondue Dipping Sauces Ii
- Red Miso
- 1 teaspoon sugar (miso sauce) & 2 tablespoons sugar (sweet and sour sauce)
- 1 tablespoon sesame seeds
- Mustard
- Sake
- Garlic
- Ginger
- Dried Chili Pepper Flakes
- Smooth Peanut Butter
- Sesame Oil
- 1 tablespoon soy sauce (miso sauce) & 2 tablespoons soy sauce (peanut & sweet and sour sauce)
- Rice Wine
- Worcestershire Sauce
- Palm Sugar
- 2 tablespoons water (peanut sauce) & 2 tablespoons water (cornstarch slurry)
- Rice Wine Vinegar
- Brown Sugar
- Tomato Ketchup
- 1 tablespoon cornstarch
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How to Make Imperial Fondue Dipping Sauces Ii
- **Miso Sesame Dipping Sauce:** Grind 1 tablespoon sesame seeds in a coffee grinder until fine.
- In a small saucepan over medium heat, whisk together the ground sesame seeds, 2 tablespoons white miso paste, 1 tablespoon soy sauce, 1 tablespoon mirin, and 1 teaspoon sugar. Stir constantly until the sugar dissolves and the sauce comes to a simmer.
- Remove from heat immediately and transfer the sauce to a small serving bowl.
- **Peanut Dipping Sauce:** Microwave 1/2 cup creamy peanut butter for 10-15 seconds to soften.
- In a medium bowl, whisk together the softened peanut butter, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, and 2 tablespoons water. Adjust water for desired consistency.
- **Sweet and Sour Dipping Sauce:** In a small saucepan, combine 1/4 cup rice vinegar, 2 tablespoons sugar, 1 tablespoon soy sauce, and 1/4 teaspoon red pepper flakes.
- In a separate small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water to create a slurry.
- Bring the sweet and sour mixture to a boil, stirring constantly. Slowly whisk in the cornstarch slurry and continue to stir until the sauce thickens to your desired consistency.
- Remove from heat and transfer to a small serving bowl.
- Serve each sauce in a small bowl with a spoon. Guests can spoon their chosen sauce onto their plates for dipping.
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
118g
Fat
13g
Carbs
13g
