This recipe is from Cooking Japanese Style by Mark Gregory and Yuzaburo Mogi (ISBN 0 85941 622 4).
Melt the butter in a saucepan and add the shallots and garlic. Cook until soft, but not brown. Pour in the water, soy sauce, peanut butter and ginger. Bring to a boil and season with hot chili sauce. Simmer until desired thickness is reached.
I like three cloves of garlic in this myself, and probably a couple tablespoons of chili sauce (enough to make it noticeable ). It gets reasonably thick in 5-10 minutes, and can sit happily for a while after, and reheats nicely the next day in the microwave.
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Brian Edmonds <email@example.com> February 21, 1998