Five-flavor Sauce (Taiwanese Seafood Dip)
甘・酸・辛・塩・香が一体化！海鮮の生臭さを消し去る台湾の魔法のディップ
Description
A special red sauce absolutely essential for Taiwanese seafood (especially cold dishes), mixing ketchup, thick soy sauce, black vinegar, sugar, and massive garlic, scallions, ginger, and chili.
Classification: For Everyone,Seafood Dip,Taiwanese Cocktail Sauce
Shops selling Five-flavor Sauce (Taiwanese Seafood Dip)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Ketchup
- Thick soy sauce
- Black vinegar
- Sugar
- Garlic
- Scallions
- Ginger
- Chili
Instructions
- [Usage Secret]
- [Boiled Squid/Octopus] Dip fresh squid/octopus—briefly boiled and ice-shocked—heavily in this Five-flavor Sauce. Seafood sweetness jumps 10x.
- [Cold Oysters] Tossing briefly blanched small oysters in this sauce completely erases fishiness, making an infinitely edible snack.
- [Abalone/Shrimp Topping] Always garnished on cold appetizer platters at Taiwanese banquets.
Learn more Substitutes, pairings, tips
Key spices
Intense garlic/ginger aroma and black vinegar acidity
Substitutes at Japanese supermarkets
Mix ketchup, Ponzu, and grated garlic (simple sub)
Pairing
Boiled squid, Boiled oysters, Cold shrimp, Taiwan Beer
Trivia
[For Everyone] 'Five-flavor' means the perfect balance of 5 elements: sweetness, acidity, heat, saltiness, and aromatic veg scent. Similar to Western cocktail sauce, but the intense garlic and scallion punch is 'very Taiwanese'. DIYing this replicates Taiwanese seafood tavern flavors 100% at home.
Eating tips & etiquette
[Unique Eating] Pouring this Five-flavor Sauce instead of thick soy sauce over Taiwanese cold tofu (Pidan Doufu) makes a mysteriously delicious cold dish blending Western and Chinese!
Allergen
Soy, Wheat