Ingredients:

  • 120 ml light soy sauce
  • 60 ml Chinkiang black vinegar
  • 15 ml toasted sesame oil
  • 10 g sugar
  • 3 cloves garlic, finely grated
  • 30 ml chili crisp
  • 15 g smooth peanut butter
  • 1 tsp warm water
  • 10 g freshly grated ginger
  • 1 finely sliced scallion
  • 15 ml honey
  • 5 ml Sriracha
  • 10 g white miso paste

Instructions:

  1. Combine 120 ml light soy sauce, 60 ml Chinkiang black vinegar, and 10 g sugar in a medium bowl. Whisk vigorously until the sugar crystals are completely dissolved and the liquid looks dark and uniform.
  2. Grate 3 cloves of garlic and 10 g ginger directly into the bowl. Add 10 g white miso paste and 15 g peanut butter. Note: Adding these now allows the acids in the vinegar to start softening the bite of the raw garlic.
  3. Add 1 tsp warm water to the mixture. Whisk with a small balloon whisk until the peanut butter and miso have smoothed out into a velvety liquid. You should see the sauce thicken slightly and become opaque rather than transparent.
  4. Drizzle in 15 ml honey and 15 ml toasted sesame oil. Mix until the oil is suspended in the sauce and no large beads remain on the surface.
  5. Fold in 30 ml chili crisp and 5 ml Sriracha. Note: Folding rather than whisking keeps the crunchy bits of the chili crisp intact so they don't settle into a paste at the bottom.
  6. Top the bowl with 1 finely sliced scallion. Stir gently just once to distribute. The sauce should look glossy with visible flecks of chili and green onion. Serve immediately or let sit for 10 minutes to allow the flavors to meld.