Dipping sauce & toppings
- Soy Sauce50 g3 parts
- Rice Vinegar30 g2 parts
- Mirin15 g1 part
- Sugar15 g1 part
- Sriracha15 g1 part
- Sesame Oil5 ga splash
- Fresh ginger, grated1” knob
- Scallions, thinly sliceda handful
Step 3: Preheat the frying oil & make the sauce
When ready to fry, place a wok or Dutch oven over medium heat and add enough peanut oil to go about 2 inches up the side of the pan. Using a thermometer, bring the oil to 350°F/176°C. While that heats up, make the sauce. Slice the scallions and grate the ginger into a bowl. Set the bowl over a scale and add all remaining sauce ingredients (the kewpie mayo and the lemon wedges are not for the sauce, those are for serving).
Step 3: Preheat the frying oil & make the sauce
Dipping sauce & toppings
- Soy Sauce50 g3 parts
- Rice Vinegar30 g2 parts
- Mirin15 g1 part
- Sugar15 g1 part
- Sriracha15 g1 part
- Sesame Oil5 ga splash
- Fresh ginger, grated1” knob
- Scallions, thinly sliceda handful
When ready to fry, place a wok or Dutch oven over medium heat and add enough peanut oil to go about 2 inches up the side of the pan. Using a thermometer, bring the oil to 350°F/176°C. While that heats up, make the sauce. Slice the scallions and grate the ginger into a bowl. Set the bowl over a scale and add all remaining sauce ingredients (the kewpie mayo and the lemon wedges are not for the sauce, those are for serving).