Shorter daylight hours usually means more TV watching, especially weekend sports. And that often calls for munchies. Here are two versatile, Asian-leaning dips that fill the bill. The first is a simple mayonnaise dip laced with ginger and fiery wasabi (photo). The second is a soy sauce and rice vinegar-based dip for pot stickers and egg rolls. (Being practical, I usually buy these pre-made at my local Asian grocery store. There are also plenty of frozen choices in supermarkets that simply need to be pan-fried or heated in the oven.)
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Whoa! Wasabi Dipping Sauce
Makes about 2/3 cup
Add a little zing to your dippers! This zesty combo is terrific for veggies, shrimp, sushi rolls, spring rolls, fish sticks, cheese sticks – you name it. It also makes a lively “tartar sauce” for grilled or pan-fried fish. If you like it tangier and really spicy, splash in more rice vinegar and add a bit more wasabi.
1-2 Tbsp. prepared wasabi
1/3 cup mayonnaise
2 Tbsp. Nakano Seasoned Rice Vinegar–Original or Roasted Garlic
1 tsp. minced or grated fresh ginger
1 small green onion, thinly sliced
In a small bowl, stir together prepared wasabi and mayonnaise. Stir in seasoned rice vinegar, ginger and green onion. Refrigerate until ready to serve. Recipe may be doubled.
Kitchen Tip: If using powdered wasabi, prepare it according to package directions and let stand 5 minutes before making the dip. Once made, taste dip and stir in more prepared wasabi, if desired.
Nutrition information per tablespoon: 60 calories, 0g protein, 2g carb, 5g fat, (1g sat. fat), 5mg chol,, 130mg sodium, 0g fiber
Easy Dipping Sauce for Pot Stickers & Egg Rolls Makes 3/4 cup
1/2 cup seasoned rice vinegar–roasted garlic or red pepper
1/4 cup low-sodium soy sauce
2 tsp. toasted sesame oil
1/2 tsp. sugar
1 tsp. hot chili oil or 1/2 tsp. red pepper flakes (optional)
2 tsp. minced or grated fresh ginger
1 small clove garlic, minced
Combine ingredients in a small serving bowl. Let stand 10 minutes. Spoon sauce over pot stickers, egg rolls, crispy wontons or prawns; or use as a dip.
Recipes by Rita Held Photo & Styling by Suzanne Carreiro