shoyu negi sauce

It is June, before I tell you about this shoyu negi sauce, I thought I should give you an update on things around here.

The weather is still quite cool (thank goodness!) We've had some hot and humid days, but we've also had lots of rain (and a typhoon).

The areas affected by the earthquake are slowly getting back to normal, though monies are not getting to them quick enough.

Goya (bittermelon) plants are a "hot" item. The shade the vines and leaves create are being sought after with the heat of summer expected.

There is talk of the need for cutting down on electricity usage countrywide to help out the areas where the destroyed nuclear power plant used to supply, which spurred the trend with the goya.

Oh, and that site that was stealing my posts?

I thought that their site was taken down, but actually they seem to have stopped uploading stuff, think it is because I changed my RSS feed from "full" to "short"...yeah!

Anyway, that's basically what's happening around here, now let me tell you about the sauce.

The other day, I was watching a morning show and got the idea for this sauce.

They had shown the sauce being drizzled over karaage (deep fried) chicken along with some fried eggplant.

Unfortunately, the show didn't give an actual recipe, so I had to think up my own...

I don't fry at home much, so I cheated and bought some pre-made karaage chicken.

Also, instead of frying the eggplant, I sauteed some eggplant, carrot, shiitake & onion with some sesame oil until the eggplant was cooked through.

Then I made the sauce:

Kat's shoyu negi sauce
2 tablespoons sugar
3.5 tablespoons sudachi (lime) juice
3 tablespoons shoyu (soy sauce)
2 teaspoons sesame oil
a pinch of dried sliced chili
a sprinkle of black sesame seeds
1 stalk shironegi (leek) (white part only), minced
10 leaves shiso (perilla) julienned

Mix well, until sugar is dissolved.

I placed some of the sauteed veggies on the bottom of my dish then put the karaage chicken on top.

Then I drizzled two tablespoons of this over it.

NOTES: Yum! this sauce is refreshing and matches the fried chicken. I'm making this again, and maybe drizzling it over other fried things like fried squid or fish.

We're expecting some rain today, so I'm planning on staying indoors.