Gyoza Sauce

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We go through quite a bit of this sauce. We use it on everything from homemade potstickers (we’re still tweaking that recipe) to sushi to seared tuna and as a dipping sauce for just about everything. We used to buy several bottles of this stuff at a time when they went on sale, but we finally found the best recipe to make it ourselves. Considering how often we use it, this is definitely saving us some money!

Ingredients:
1/3 cup soy sauce
1/4 cup rice wine vinegar
1 tablespoon sesame oil
few squirts of sriracha (Rooster or homemade) sauce
1 pinch sugar
bit of minced fresh ginger

Directions:
Mix the ingredients together. We started in a mixing bowl and then transferred to an empty soy sauce bottle. Refrigerate.

My Opinion:
I can’t live without this stuff.

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Filet Mignon for Valentine’s Day


This is a copy recipe from an amazing steakhouse in San Antonio. We were lucky enough to have a friend work there and share the secret. While the marinade is great as a finishing sauce as well, the whole dish is better if the steak marinate in it overnight.

Ingredients:
soy sauce (about 3 tablespoons)
garlic (fresh or powder to taste)
Salt
Fresh Ground Black Pepper
Vodka (about 2 tablespoons)
Grill

Directions:
Mix all the ingredients together in a cup or custard dish, wisk to combine with a fork. Pour 1/2 the mixture over the filet. Let marinate for at least an hour. Once coals are hot (truthfully, J does this, so I’m not entirely sure of the actual grilling process), add filet. Baste with up to two tablespoon when you turn the meat. Cook to desired doneness. You should still have a little reserve marinade. Once you’ve removed the filet from the grill, pour the rest or use as a dipping sauce.

My opinion:
It takes a few times to get the proportions perfect to your taste, but once you do, you’ll never go back to plain old A-1 sauce again.