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.

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)

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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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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