Description
Note: I like to make a double batch of this dressing because it’s nice to have on hand and because it makes a nice marinade for tofu. Also, while a knife might be just as fast, you can mince the garlic and ginger together in the food processor. I know it seems like a lot to clean for such a small amount of ingredients, but if you rinse out your processor immediately after you mince up the garlic and ginger, it cleans up nicely and easily.
Ingredients
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons mirin
- 1.5 tablespoons sesame oil
- 1–2 cloves garlic, minced
- a small nub of ginger, minced to yield about 1-2 tablespoons
- 1 to 3 teaspoons sugar, depending on your taste
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- Sriracha (optional)
Instructions
- Combine all of the ingredients with the exception of the sugar, crushed red pepper flakes and Sriracha in a small bowl. Add one teaspoon of the sugar and 1/4 teaspoon of the crushed red pepper flakes. Stir to combine. Taste. Add more sugar by the teaspoonful or half teaspoonful to taste — I like it with about 1.5 to 2 teaspoons of sugar. Add more crushed red pepper flakes to taste. If you wish, add a splash of Sriracha. You can always add the Sriracha directly to the noodle salad, too.
- Prep Time: 5 minutes