The DIY Pantry (26 page)

1. Simmer the plums in a large saucepan on medium-low heat uncovered until they are very soft and beginning to fall apart, 20–30 minutes. Push the plums through a fine-mesh sieve or a food mill to remove the skins—you should end up with about 1
   ¹
   ⁄
   ₂
   cups plum purée.
   
2. Return the plum purée to a clean saucepan and add in the pumpkin purée, honey, onion, molasses, ginger, red pepper flakes, garlic, and vinegar. Whisk to combine.
   
3. Bring to a boil, uncovered, over medium-high heat; then reduce heat to medium-low and simmer gently for 5–10 minutes until slightly thickened. For a thicker sauce, simmer for an additional 5–10 minutes.
   
4. To serve, cool completely. Store in the refrigerator in an airtight container for up to 1 week.
   

This Japanese sauce is a lovely table sauce for potstickers, roasted vegetables, and grilled chicken—and it’s delicious with other westernized versions of Asian cuisines as well. Since this sauce is not cooked, it’s definitely preferable to use raw honey and unpasteurized, naturally fermented soy sauce (nama shoyu), as the probiotic goodness and the live enzymes are vital for our health. À votre santé! (Or rather, I should say, itadakimasu!)

1. Stir together the soy sauce, ginger, garlic, sesame oil, rice vinegar, and honey and let stand 15–30 minutes before serving. Sprinkle in the sesame seeds and dulse flakes, if using, just before serving.
   
2. For best flavor, serve immediately, but if you must store the sauce, place it in an airtight container and store in the refrigerator for up to 24 hours.
   

Many of the ingredients for this recipe are very commonly found, but only in mass-produced versions that are laden with refined sugar and preservatives. Authentic ingredients, on the other hand, are very simply crafted and use traditional brewing methods. They may take a bit of research to find, but you’ll be able to recognize them by their list of ingredients. Authentic mirin, for example, uses only sweet rice, water, and rice koji culture, with perhaps a bit of sea salt. True sake is also cultured with rice koji and is akin to a good wine. Look for it in any well-stocked liquor store. As for soy sauce, try to find nama shoyu, which is packed with digestive enzymes. This sauce is heated in order to thicken it, but if you’re using it as a dipping sauce, feel free to leave it raw.

1. Whisk together the mirin, sake, soy sauce, pineapple juice, and honey in a medium saucepan. Add ginger coins.
   
2. Place over medium-high heat and bring to a boil; then reduce heat to medium-low and simmer uncovered for 15–20 minutes, until the mixture has thickened slightly.
   
3. Remove from the heat and cool completely. Serve immediately or place in an airtight container and store in the refrigerator for up to 1 week.
   

Peanut Sauce will add an earthy, slightly spicy flavor to any meal you create. For best results, pair it with pad thai or use it as a dipping sauce for satays.