Peanut Sauce

This recipe is from Cooking Japanese Style by Mark Gregory and Yuzaburo Mogi (ISBN 0 85941 622 4).

one tablespoon butter
one garlic clove (or more to taste), crushed
two shallots, diced finely
150ml (1/4 pint) warm water
two tablespoons soy sauce
five tablespoons smooth peanut butter
one teaspoon grated ginger
hot chili sauce, to taste

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.

Brian's Comments

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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Peanut Sauce
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Brian Edmonds <brian@gweep.ca> February 21, 1998