I make this sauce for dumplings, edamame, shishito peppers, cucumbers... just about anything! Mostly dumplings though.

My mother taught me this recipe, but I used shiitake mushrooms instead of shrimp so that vegetarians could eat it too, and I also omitted the egg white in the original recipe. This is the sister recipe of "Lotus root dumplings (in clear soup)".The key is to put just a little bit of grated ginger (including the juice), but if you use too much, it will be too strong so watch out (you can use grated ginger from a tube).After you have grated most of the lotus root, chop up the last little bit left and add it too.I used the Step 7 dumplings in a clear soup in. Recipe by Saishokubeginnernano

This easy sweet and sour dumplings sauce is perfect for dipping dumplings or Korean pancakes (jeon) it is so simple you can have it done in minutes!!

I made this for the birthday party of a friend who loves sweets.I wanted to make the very best for my friend. This recipe is the result of a few hours of carefully adjusting and making notes about the flavoring ingredients!Be sure to add the katakuriko dissolved in water a little at a time, until it reaches the desired consistency.The leftover syrup is good for potato mochi too!If you use only shiratamako, these will stick to the pan when you brown them, but if you add dumpling flour as well, they won't stick. Recipe by Popotankobu

I thought it might taste good if I could make a dumpling that would taste good with crab meat sauce.The taro potato dumping are are easier to roll once cooled. The taro potatoes absorb the flavor of the hanpen, so there is no need for seasoning. Recipe by marriott

Rice dumpling is one of the easiest Japanese sweets. And sauce is a bit southern taste with coconut milk.

Originally, I made it with mentsuyu and mayonnaise. I just added wasabi and it was delicious. I added black pepper and garlic to go well with deep-fried food, and I arrived at this delicious sauce.It's surprisingly tasty to eat gyoza dumplings with it! I recommend this sauce especially to mayonnaise lovers.Since I used concentrated mentsuyu, it has a strong taste.If you like light flavour, add a little bit of water to thin it. Recipe by Yu-hi

I had some leftover kimchi, plus I didn't want to bother with chopping up and salt-massaging cabbage!Squeeze out the kimchi very well or the gyoza dumplings will be watery. The mayonnaise is used as a binder for the filling instead of egg.The cheese adds mildness and richness to the filling.Cook the 'wings' on the dumplings until they are crispy. Recipe by ma2003co

Quick And Easy,Running Out Of Idea On A Lazy Day ,Made Use Of This Abalone Scallop Sauce ,It Turn Out Just GreatA Few Apple Slice Just Complimented The Pork Belly

My Version ,Simple Asian Style Cooking In Soy SauceAdded Fresh Green Chili pepper make its a refreshing with a light spiciness to this simple stir fry

My mother used to make this for us a lot. It's so light, and I've always loved it.Be sure to squeeze off all the excess moisture from the bean sprouts. If you marinate them for a while in the refrigerator and let the flavors blend together really well, they'll be even more delicious and refreshing. For 1 bag of bean sprouts (200 g). Recipe by Gomamaron

My husband gets home late, so I wanted to come up with a noodle recipe that can be made in advance and is light on the stomach. Now this recipe is a family favorite. I think you could use pasta too.If you don't have sesame paste, use ground sesame seeds. After chilling the sauce, mix it up before putting it in the serving bowl. The color may look a bit pale in the main photo, but as long as you use the right amount of ingredients it will be properly flavored. Make sure to chill everything well before serving. Ice cold, it tastes so much better than when it's just lukewarm. Cook the noodles so that they're on the firm side before draining, rinsing well in cold water and draining again. For 1 serving. Recipe by Sabumochi