Ponzu-Ginger Dipping Sauce

This no-cook dipping sauce features ponzu, the citrus- and soy-spiked Japanese sauce, that's enlivened with ginger, scallions, and sesame oil. It's reminiscent of teriyaki, but substantially more complex. Try it with dumplings, simply cooked chicken, or steamed or roasted fish.

Shrimp & Vegetable Tempura Donburi (Rice Bowls) - The Woks of Life

A simple tempura donburi recipe loaded with crispy shrimp and vegetable tempura. Served with authentic dipping sauce & green tea, it's just like eating out!

Ponzu Sauce (Japanese Citrus Dipping Sauce)

Ponzu sauce is a classic Japanese citrus sauce that's a great dipping sauce for cold noodles, salads, dumplings, grilled meats and fish, cold sliced meat or fish, or other dishes.

Tofu Dengaku (Japanese Miso-Brushed Tofu)

Dengaku is a Japanese method in which a miso-laden sauce is brushed onto various grilled foods,

Homemade Rayu From 'Japanese Soul Cooking'

Use this Japanese chili oil from Tadashi Ono and Harris Salat's new cookbook, Japanese Soul Cooking, in a dipping sauce for their classic pork gyoza.

Traditional Braised Daikon from 'Hiroko's American Kitchen'

Hiroko Shimbo's braised daikon recipe is a simple appetizer of daikon "slowly bathed" in kelp stock and topped with Shimbo's spicy miso sauce.

Shrimp Tempura with Creamy Spicy Yuzu Sauce

Classic for a reason.

Tempura prawns

These crunchy little prawns are great for a snack or as part of a share meal. 

Kamo Nanban Soba From 'Japanese Soul Cooking'

Tadashi Ono and Harris Salat proclaim that this duck and soba dish in their new cookbook, Japanese Soul Cooking, is one of their favorites. What's not to like? Hot soba noodles are served in a warm dashi and soy broth with slivers of perfectly cooked duck breast and green onions fried in duck fat. A final dollop of wasabi is a key accent, brightening the flavor of the rich bird. Best of all, it's an impressive-looking dish that isn't much harder than boiling a pot of noodles.

Kaeshi From 'Japanese Soul Cooking'

Kaeshi is used as a flavoring for soba broth. Use it in Tadashi Ono and Harris Salat's Kamo Nanban Soba from their new cookbook, Japanese Soul Cooking.