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!!

Getting some things off my fridge, like this. Great with gyoza or homemade spring rolls or eggrolls. You may want to add a tbsp or 2 of water for gyoza dipping.

I modified a recipe for mentsuyu that my mother taught me.Step 1: Adjust the sugar to suit your tastes. If you don't have time, you don't need to let the ingredients sit in the fridge for a day.If you dry-fry/parch the simmered bonito flakes, they will become "furikake" (rice seasoning).. You can also use this as soumen sauce. (Thin it out a little bit more for soumen than you would for soba.) Recipe by Yuuyuu0221

Perfect for Spring Rolls and Egg Rolls

I was served a hot pot dipping sauce similar to this at a friend's house and tried to replicate it based off my memory and modified it to my liking.Just grind it up and mix. Recipe by Tamochan

This is a good recipe for Chinese cuisine

I needed a dipping sauce for my chicken

Since my 6 & 7 year old culinary students already know how to make pork potstickers, we bought pre-made ones from COSTCO for a quick lunch. Anyway, the packages said they came with a soy dipping sauce. No. No they did not. So, I charged them with making their own. I tell ya. Their dipping sauce ended up super delicious and five minutes fast! It also goes great with sushi and egg rolls!

I eat udon with hot soup even in the summer to avoid lowering my body temperature. It's my favorite way.I recommend dried thin udon noodles. The key point is to wash and shock the noodles in cold water after boiling. The soup should be hot.You could add other vegetables such as shimeji mushrooms, and mitsuba. Serve with lots of toppings and wedges of lemon. Recipe by Wanko mama

This is Eirin Lee's super delicious all-purpose sauce! I rely on her recipes often, and since this was introduced on TV recently, I added some variation and posted it here.Be sure to add the sesame oil and the jam at the very end. Homemade yangnyeom ganjang will last for 2 weeks in the fridge. The ichimi chili powder determines the degree of spice. Korean red chili pepper is milder than the Japanese type, so you can use 3 times as much. Recipe by Sweet821