GINGER-SOY DIPPING SAUCE

Published May 1, 2009.  From Cook's Illustrated.

WHY THIS RECIPE WORKS:
For a shrimp tempura recipe that would produce sweet, fresh-tasting shrimp covered in a light, crisp coating, we chose the largest available shrimp, since it’s easy to overcook small ones. Finding that a high temperature gave us greaseless tempura, we deep-fried the shrimp in a large Dutch oven in 400-degree oil. For our tempura batter recipe, we substituted cornstarch for flour, which contributed to lightness, and we substituted a surprise ingredient—vodka—for water, finding that alcohol mixed with flour didn’t produce toughening gluten and burned off during cooking, leaving no traces of alcohol flavor.

MAKES ABOUT 3/4 CUP

INGREDIENTS

1/4 cup soy sauce
3 tablespoons mirin
1 teaspoon sugar
1 teaspoon toasted sesame oil
1 garlic clove, minced or pressed through garlic press (about 1 teaspoon)
2 teaspoons grated fresh ginger
1 scallion, finely chopped

INSTRUCTIONS
Whisk all ingredients together in medium bowl.