Chili Sauce
4 servings
40 minutes
Chili sauce in Japanese cuisine is a masterful blend of Eastern flavor traditions and spicy notes. Its history traces back to the adaptation of Thai and Chinese spices into Japanese gastronomy, creating something unique. This sauce has a bright, fiery taste where the spiciness of ginger harmonizes with the tanginess of lemongrass and the depth of soy sauce. It is perfect for complementing seafood, fried dishes, sushi, and rolls by adding a spicy accent. It can be used as a marinade, dip or even as a base for complex sauces. During preparation, the ingredients are simmered to reveal the full depth of flavor and then blended to smoothness, turning this sauce into a true gastronomic delight.
1
In a small pan, heat vegetable oil over low heat. Add sliced lemongrass, ginger, chopped chili, red onion, minced garlic, salt, sugar, and soy sauce. Sauté the vegetables for 7-8 minutes, then add chopped red pepper and fry for another 8-10 minutes.
- Vegetable oil: 2 tablespoons
- Lemon grass: 2 stems
- Grated ginger: 1 teaspoon
- Red chili pepper: 1 piece
- Red onion: 1 head
- Garlic: 2 cloves
- Salt: 0.5 teaspoon
- Sugar: 0.5 teaspoon
- Light soy sauce: 1 tablespoon
- Fresh red pepper: 1 piece
2
Add the remaining ingredients, bring to a boil, and simmer for 10 minutes. Transfer to a blender and blend well.
- Sweet chili sauce: 1 tablespoon
- Ketchup: 1 tablespoon
- Water: 300 ml