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Sticky vegan sauce
Makes 200ml Sauces and accompaniments
Ingredients
- 50ml amai sauce (see recipe linked)
- 2tbsp chilli katsu sauce
- 2tbsp spicy vinegar (see recipe linked)
- 2tbsp soy sauce
Method
Put all the ingredients (see recipes for amai sauce and spicy vinegar) in a large bowl and whisk well, then transfer to a lidded container and store in the fridge until needed.
Serve with Wagamama's vegan chilli squid.
This recipe was taken from the October 2021 issue of Food and Travel. To subscribe, click here.
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