.svg)
Wagamama Dipping Sauce Recipe
Learn how to make authentic Wagamama dipping sauce at home! This quick and easy recipe combines simple ingredients to create the perfect umami-rich sauce. How to cook restaurant-quality flavor in minutes.
Prep
Cook
Serve
Kcal
- 60ml soy sauce
- 30ml rice vinegar (or white wine vinegar)
- 15ml sesame oil
- 1 tbsp caster sugar
- 1 tsp fresh ginger, finely grated
- 2 cloves garlic, minced
- 1 tsp chilli flakes (or fresh red chilli, finely chopped)
- 2 spring onions, finely sliced
- 1 tsp toasted sesame seeds
- 1 tsp cornflour
- 30ml warm water
Step 1
Start by preparing all your aromatics. Finely grate the fresh ginger using a microplane or the finest side of your box grater - you want it almost like a paste. Mince the garlic cloves as finely as possible, and slice your spring onions into thin rounds, keeping the white and green parts separate.Step 2
In a small bowl, mix the cornflour with the warm water, whisking until completely smooth with no lumps remaining. This slurry will help thicken your sauce slightly and give it that glossy finish characteristic of Wagamama's dipping sauces.Step 3
In a medium mixing bowl, combine the soy sauce, rice vinegar, and sesame oil. Whisk these together until well blended. The sesame oil should emulsify nicely with the other liquids, creating a smooth base.Step 4
Add the caster sugar to the soy mixture and whisk vigorously for about 1 minute until the sugar has completely dissolved. You shouldn't feel any grittiness when you rub a drop between your fingers.Step 5
Stir in the grated ginger, minced garlic, and chilli flakes. Mix thoroughly, ensuring all the aromatics are evenly distributed throughout the sauce. Let this sit for 2-3 minutes to allow the flavours to start melding together.Step 6
Pour the cornflour slurry into the sauce mixture while whisking continuously. This prevents any lumps from forming and ensures a silky smooth consistency. Continue whisking for another minute until the sauce has a slight body to it.Step 7
Add the white parts of the spring onions and half of the sesame seeds, stirring gently to incorporate. Reserve the green parts of the spring onions and remaining sesame seeds for garnishing just before serving.Step 8
Let the sauce rest for at least 10 minutes at room temperature to allow all the flavours to develop and intensify. Just before serving, garnish with the reserved green spring onion slices and remaining toasted sesame seeds. The sauce will keep in the refrigerator for up to one week in a sealed container.
What ingredients are used in Asian Dipping Sauce from Wagamama?
The sauce uses soy sauce, rice vinegar, sesame oil, caster sugar, fresh ginger, garlic, chilli flakes, spring onions, toasted sesame seeds, cornflour and warm water for the perfect umami balance.
How to cook Asian Dipping Sauce from Wagamama at home?
Learn how to cook Asian Dipping Sauce from Wagamama by whisking soy sauce, vinegar and sesame oil, dissolving sugar, adding aromatics like ginger and garlic, then incorporating a cornflour slurry for thickness. Ready in 15 minutes.
What's the best substitute for rice vinegar in Asian dipping sauces?
White wine vinegar works perfectly as a substitute for rice vinegar in dipping sauces. It provides similar acidity levels whilst maintaining the delicate flavour profile essential for authentic Asian condiments.
How long does homemade soy-based dipping sauce last in the fridge?
Homemade soy-based dipping sauce keeps fresh in the refrigerator for up to one week when stored in a sealed container. The flavours actually improve after resting for a few hours at room temperature.
Why do you add cornflour to Asian dipping sauces?
Cornflour creates the signature glossy finish and slight thickness characteristic of restaurant-style Asian dipping sauces. It prevents separation and gives the sauce proper body for coating.