Oh hell yes.

[arkster]

Note to self: Maple syrup in gyoza dipping sauce. Forever after.

Comments

[el-regrs.livejournal.com]

Good idea. Who needs waffles/dumplings? Just eliminate the middle man and go for it.

FATTY.

[arks.livejournal.com]

That's me. I am gonna die fat an' happy.

[el-regrs.livejournal.com]

Well, don't hoard all the frosting. My fat ass wants some too.

[arks.livejournal.com]

It's gonna hafta fight me for it.

[el-regrs.livejournal.com]

Are you issuing a challenge? Beware. This ass can hold its own.

[arks.livejournal.com]

I guess I could share some. My lazy ass doesn't feel like getting off itself and throwin' down.

[spamchang.livejournal.com]

wait a minute. isn't the dumpling dipping sauce really salty and soy sauce-based?

[arks.livejournal.com]

Well, you're half right, 'least when I make it. This time it was really simple: soy sauce, mirin, a good amount of zested ginger, and half as much maple syrup as the other two. Delicious.

[spamchang.livejournal.com]

*raised eyebrow* hmm. you'll have to convince my tastebuds about that...soy sauce is really salty!

[el-regrs.livejournal.com]

Not if you drown it out with equal parts something unsalty.

Of course, that doesn't necessarily mean you won't still be getting an ungodly amount of sodium, but at least your taste buds won't care.

[hezul.livejournal.com]

....I must try this! :o

[spamchang.livejournal.com]

oh the poor, very confused tastebuds! :p

[coppelius.livejournal.com]

I FEEL SO MUCH BETTER AFTER READING THIS

So it's like spam sauce mach 2? I wonder if we could fry up the spam in THAT...

[el-regrs.livejournal.com]

Anything to make the spam taste better.

Or at least to make me forget that it's spam.

[arks.livejournal.com]

Hence the mirin, the rice vinegar. =]

[arks.livejournal.com]

dude, I am so gonna try that now.

[arks.livejournal.com]

Spam Sauce mark 1 is a 2:2:1 dose of sugar, soy sauce, and mirin, and if you fry spam in this it becomes delicious. No joke.

[arks.livejournal.com]

It was bafflingly good. I am used to just sugar with my shoyu and mirin, but this, this was special. Next time I'ma try MOLASSES.