Imperial Fondue Dipping Sauces Ii

• Miso Dipping Sauce
• 2 1/2 ounces red miso
• 4 tablespoons sugar
• 1 tablespoon sesame seeds
• 1 tablespoon japanese mustard (Karashi)
• 1/4 cup sake
• Peanut Dipping Sauce
• 2 cloves garlic, crushed
• 1 tablespoon finely chopped ginger
• 1/2 teaspoon dried chili pepper flakes
• 3 tablespoons smooth peanut butter
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons rice wine
• 2 teaspoons Worcestershire sauce or 2 teaspoons chinese black vinegar
• 2 teaspoons palm sugar or 2 teaspoons brown sugar
• 3 tablespoons water
• Sweet and Sour Dipping Sauce
• 1/3 cup rice wine vinegar
• 4 tablespoons brown sugar
• 1 tablespoon tomato ketchup
• 1 teaspoon soy sauce
• 2 teaspoons cornstarch
• 4 teaspoons water

1. For the Miso Dipping Sauce, grind the sesame seeds in a coffee grinder until fine; place with all other ingredients in a small pan over moderate heat, and stirring constantly to dissolve the sugar, bring to the boil; immediately remove from heat and place the sauce in a small serving bowl.
2. For the Peanut Dipping Sauce, microwave peanut butter for a few seconds to soften, then place with other ingredients in a bowl and mix together thoroughly; add more water if sauce is too thick, or more peanut butter if too thin.
3. For the Sweet and Sour Dipping Sauce, place the first four ingredients in a small pan and bring to the boil, stirring; blend cornstarch and water into a slurry, then continuing to stir, add it to the other ingredients until the sauce thickens.

dipping sauce, red miso, sugar, sesame seeds, japanese mustard, sake, peanut dipping sauce, garlic, ginger, dried chili pepper, smooth peanut butter, sesame oil, soy sauce, rice wine, worcestershire sauce, palm sugar, water, sweet, rice wine vinegar, brown sugar, tomato ketchup, soy sauce, cornstarch, water

Taken from www.food.com/recipe/imperial-fondue-dipping-sauces-ii-78538 (may not work)