Reviewed: May 25, 2012

This is very tasty! I added about a tablespoon of honey and some sesame seed, which is even better tasting.

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Reviewed: May 6, 2012

This is a great sauce taste just like the restaurant sauce so yummy and easy to make I also adjusted the rice vinegar and glad I did I also did not have fresh ginger so I used ground ginger 1 teaspoon and it worked out fine. This sauce is also good sprinkled over Lo meinThanks so much for a great recipe

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Donna

Cooking Level: Intermediate

Reviewed: Apr. 11, 2012

not what I was looking for and hoping it to be.

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zz827

Reviewed: Apr. 3, 2012

Absolutely delicious! Gives the restaurants in our area a run for their money.

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mab

Reviewed: Mar. 30, 2012

This is very good recipe. I omit the red pepper flakes and green onions because my daughter does not like them. It is perfect sauce for my dumpling.

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Doubletigers

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Cooking Level: Intermediate

Living In: South San Francisco, California, USA

Reviewed: Mar. 24, 2012

Excellent recipe. Used more crushed red pepper as we like it spicy

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dapen

Home Town: Prescott, Ontario, Canada

Reviewed: Feb. 27, 2012

A most excellent recipe for gyoza/dumpling dipping sauce! The only change I made was using ground fresh chili paste (since I have a jar and am looking for ways to use it up!) instead of red pepper flakes.

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lapappas121

Cooking Level: Expert

Reviewed: Feb. 19, 2012

This recipe is perfect! I love it as-is, but my boyfriend prefers less spiciness when we use it on our veggie gyoza. I make the full amount of the recipe in a small bowl, let the flavors meld overnight, then strain it into an empty soy sauce bottle. We pour it directly onto our gyoza (preventing waste), and the bottle goes into the freezer to keep until we need it again. I strain out the solids so (1) it doesn't continue getting spicier and (2) the freezer doesn't affect anything oddly.

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Call Me Alice

Reviewed: Dec. 27, 2011

way too salty. almost overpowering. I used the less salt soy sauce even. I would hate eat it with normal soy sauce. Maybe if there were more ingredients in what I used it in to spread the sauce and thus taste around it might have been better.

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carmen

Cooking Level: Expert

Reviewed: Nov. 27, 2011

Excellent! I think I might try adding some sugar nect time. I played with the recipe and ended up a little more tart than I like. Next time, I'll add small amt of sugar.

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