Nanban Sauce

This is a delicious sauce of ginger, leeks and red peppers. It works great with Tori Karaage (Japanese Fried Chicken), agedofu (fried Tofu) or mifun (Japanese rice noodles). 

The liquid part of this sauce I adopted from a food blog called Just Hungry. The rest is my crazy mind doing what it does...

Ingredients
2 tablespoons Raiyu (Chinese Hot Chili Oil)
1 leek, minced (white part only)
3 tablespoon ginger (peeled and minced)
3 red peppers (minced, seeds removed if you want it less spicy)
1 tablespoon Garlic, about 7 or 8 cloves (minced)
1 cup rich dark chicken stock
1/2 cup rice vinegar
1/2 cup mirin
1/4 cup dark soy sauce
1/4 cup water
2 tablespoons sugar
a pinch of salt


Directions
To mince the leak, see my post on tofu stirfry. 

Add a tablespoon of the raiyu to a wok or cast iron pot, enough to give it a thin coating. Heat until you can feel the heat emanating from it with your hand. 

Stir fry the leek and ginger together for a few minutes, until the leeks and ginger start to release their aroma.   
Reduce the heat slightly, add the garlic, and stir fry for a few more seconds. Do not let the garlic burn, so reduce the temperature as needed. You can even remove the wok from you heat source, the oil should be hot enough to continue to gently cook the garlic. 

8 cubes of chicken stock are added

Once the garlic is a nice golden brown, add the chicken stock, rice vinegar, mirin, dark soy sauce and water. 

Continue to cook on low heat for several minutes, until the flavor begin to blend together. 

Transfer to a bowl. Add 1 tablespoon of raiyu and stir to incorporate. 

Use immediately or let cool to room temperature before storing in the refrigerator. 

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