Miso-Vinegar Dipping Sauce

Name: Miso-Vinegar Dipping Sauce
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (280 ml)
Cuisine: Asian
Ingredients: 1/3 cup (80 ml) red miso Red Miso; 1 tbsp (15 ml) Saikyo / sweet white miso White Miso; 2 tbsp (30 ml) sake Sake; 2 tbsp (30 ml) mirin Mirin; 2 tbsp (25 g) raw brown sugar Brown Sugar; 2 tbsp (30 ml) soy sauce Soy Sauce; 1/4 cup (60 ml) rice vinegar Rice Vinegar; 1 clove garlic, grated Garlic; 1 tsp grated peeled ginger (5 ml) Ginger; 2 tsp tobanjan (optional) (10 ml) Tobanjan

Independent adaptation of a publicly published Kyle Connaughton recipe. Not affiliated with, sponsored by, or endorsed by Kyle Connaughton.

DIP · GYOZA & DUMPLING HOT POT

In the published recipe, this is the dip for gyoza dumpling hot pot.

Kyle Connaughton's miso-vinegar dip for gyoza.

On the jar

GINGER-SOY

Method: shake
Yield: about 1¼ cups
Ingredients: 10
Jar batch: 1.1× recipe

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Ratio

RICE VINEGAR 60 mlSAKE 30 mlMIRIN 30 mlSOY SAUCE 30 ml

Ingredients

Red Miso1/3 cup (80 ml) red miso
White Miso1 tbsp (15 ml) Saikyo / sweet white miso
Sake2 tbsp (30 ml) sake
Mirin2 tbsp (30 ml) mirin
Brown Sugar2 tbsp (25 g) raw brown sugar
Soy Sauce2 tbsp (30 ml) soy sauce
Rice Vinegar1/4 cup (60 ml) rice vinegar
Garlic1 clove garlic, grated
Ginger1 tsp grated peeled ginger (5 ml)
Tobanjan2 tsp tobanjan (optional) (10 ml)

Where it sits

One of 50 dips in the catalog, with 10 ingredients against a median of 7.

The acid here is rice vinegar. In this category chefs also reach for lemon juice (14 recipes), lime juice (7), and white wine vinegar (2).

Method

Pour to the lines in order (bottom → top): RICE VINEGAR, SAKE, MIRIN, SOY SAUCE.
Shake-to-line (dashed marks): add RED MISO, then BROWN SUGAR, then WHITE MISO. Spoon in, shake, and top up until the settled level reaches each dashed line.
Season to finish: GARLIC (1 clove), GINGER (about 2 tsp), TOBANJAN (about 2 tsp).
Cap the jar and shake until emulsified.

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Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it's printed in glass. Pour your pantry to the line, shake, done. No phone propped at the stove.

2 kitchens · 3 stars · 2 national awards

Miso-Vinegar Dipping Sauce★★★ KITCHENOn the jar: GINGER-SOY
White-Soy Dashi Soak★★★ KITCHENOn the jar: WHITE-SOY
Lemon-Malt Nuoc ChamNATIONAL AWARD WINNEROn the jar: NUOC CHAM
Sesame-Tobanjan Kabocha Finish★★★ KITCHENOn the jar: SESAMETOBANJ

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Provenance

Kyle Connaughton. Japanese / Californian. Cited awards include: Michelin 3* (SingleThread, Healdsburg).

Originally published as Miso–Vinegar Dipping Sauce.

Adapted from a Kyle Connaughton recipe (Kyle Connaughton / Donabe (Tara’s Multicultural Table excerpt)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.1× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Kyle Connaughton / Donabe (Tara’s Multicultural Table excerpt) (published as “Miso–Vinegar Dipping Sauce”). Full citation lives in Provenance.

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