Asian Dipping Sauce

Name: Asian Dipping Sauce
Ingredients: 1/2 ounce (three 7-inch pieces) kombu seaweed, available at Japanese markets; 6 cups cool water; 1 ounce shaved katsuobushi (bonito flakes), available at Japanese markets; 1 dried shiitake mushroom, optional; 2 cups cooled dashi, from recipe below; 1/4 cup thinly sliced scallions; 1/4 cup roughly chopped cilantro; 1/4 cup rice vinegar (cider vinegar or ume plum vinegar can be used instead); 3 tablespoons soy sauce; 2 tablespoons minced ginger (from a 2-inch piece); 2 tablespoons mirin; 1/2 teaspoon toasted sesame oil; Pinch hot pepper flakes or togarashi, optional

By Michael Pollan

April 19, 2013

This recipe is excerpted from Cooked by Michael Pollan and is recommended as an option to serve with his Pork Shoulder Barbecue recipe. Read more in our interview with Michael Pollan.

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