Ina Garten Sushi Dipping Sauce

Ina Garten sushi dipping sauce is an easy dip made with soy sauce, wasabi and pickled ginger, ready in 5 minutes with no cooking at all. It's a simple party appetizer sauce for sushi night, game day or holiday gatherings, and it's naturally dairy-free and no-cook.

Mix the wasabi powder with the water into a paste first, because dry powder stirred straight into liquid stays gritty and never spreads its heat. Skip that and you get little pockets of fire in an otherwise flat sauce.

Ina Garten created this sauce to go with homemade sushi, and it comes together while the rice cools. Rice vinegar is the usual base, but her white wine vinegar keeps it sharp and the sesame oil rounds it out.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Sushi Dipping Sauce

0.0 from 0 votes

Course: AppetizerCuisine: American, JapaneseDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking timeminutes

Calories

20

kcal

A thin, glossy dip that's salty, sharp and warm with wasabi, with tiny flecks of scallion and ginger throughout. Everything gets stirred together in one small bowl with no cooking at all.

Ingredients

• 1/2 teaspoon wasabi powder
  

• 1/4 teaspoon water
  

• 1/2 teaspoon crushed red pepper flakes
  

• 1 teaspoon minced pickled ginger
  

• 1 teaspoon minced scallion (green part only)
  

• 1/4 cup white wine vinegar
  

• 3 tablespoons good soy sauce
  

• 1/2 teaspoon dark sesame oil
  

Directions

• Make the wasabi paste: Stir 1/2 teaspoon wasabi powder and 1/4 teaspoon water together in a small bowl until it forms a thick paste. Let it sit a minute so the heat can bloom.
• Add the seasonings: Mix in 1/2 teaspoon crushed red pepper flakes, 1 teaspoon minced pickled ginger and 1 teaspoon minced scallion (green part only). Stir until the paste breaks up and everything is evenly spread.
• Stir in the liquids: Pour in 1/4 cup white wine vinegar, 3 tablespoons good soy sauce and 1/2 teaspoon dark sesame oil. Then whisk until the wasabi paste dissolves and the sauce looks evenly dark.
• Serve with sushi: Spoon the sauce into small dipping bowls and set them out next to the sushi. It makes about 1/2 cup, which is plenty for a few people.

Tools for this recipe

• OXO 11-inch balloon whisk, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fresh wasabi instead of wasabi powder?

Yes, grate about a teaspoon of fresh wasabi and stir it in, skipping the water. It tastes milder and more floral than the powder, so you may want a little extra.

How long does this sushi dipping sauce keep?

Covered in the fridge, it holds for a few days. The wasabi fades as it sits, so I like to make it the same day and taste it again before serving.

Can I make it ahead for a party?

You can mix it a few hours early and keep it covered in the fridge. Stir it again before serving, since the red pepper flakes and scallions settle at the bottom.

What can I use if I don't have white wine vinegar?

Rice vinegar is the natural swap and tastes a touch milder and sweeter. Use the same amount, and add a pinch more red pepper if it seems too gentle.

What's the most common mistake with this sauce?

Skipping the wasabi paste step is the big one, because powder tossed in dry clumps and tastes uneven. Mix it with the water first, then add everything else.