Geza sauce with garlic and chili
4 servings
25 minutes
Gyoza sauce with garlic and chili is a vibrant and flavorful Japanese sauce that perfectly complements crispy and juicy gyoza. Its roots trace back to traditional Japanese cuisine, where the balance of sweet, sour, salty, and spicy plays a key role. The sweetness of sugar softens the heat of chili, while malt vinegar adds a tangy zest. Light soy sauce adds depth, and sesame oil brings delicate nutty notes. This sauce not only makes gyoza even more appetizing but also works well for marinades, salads, and dips. Its rich flavor unfolds gradually, leaving a long-lasting pleasant aftertaste.
1
Place crushed garlic, finely chopped chili, and a pinch of salt in a mortar. Grind with a pestle until it becomes a paste.
- Garlic: 1 clove
- Red chili pepper: 1 piece
- Salt: to taste
2
Heat vinegar with sugar over low heat and stir until fully dissolved. Cool down.
- Malt vinegar: 100 ml
- Sugar: 25 g
3
Mix all the ingredients.
- Garlic: 1 clove
- Red chili pepper: 1 piece
- Salt: to taste
- Sugar: 25 g
- Malt vinegar: 100 ml
- Light soy sauce: 250 ml
- Sesame oil: 1 tablespoon