Sushi and Chili Sauce? "Sauce Man" Says "You Bet!"

Here in Arizona the city of Scottsdale is known for high-end spas and hotel resorts, expensive homes, golf courses, boutiques and restaurants. Many of the restaurants are gourmet restaurants with menus designed for "foodies", and a lot of top-tier chefs practice their trade there.

Chef Andrew Nam is one of those unique individuals who has worked hard to get where he is, and now he's having fun making a name for himself in Scottsdale. Chef Nam refused to eat fish when he was a child (so the story goes), but now he is a sushi chef - a very special sushi chef. He's special because he loves to create sauces that "wake up, not overpower, companion flavors." He says, "I love creating refreshing new sauces", and he has done it so much that he is now called "Sauce Man."

Chef Nam (a native of Chicago who has now worked with sushi and sauces for more than 20 years) has created many sauces to go with sushi. Many of his favorites are "Asian sauces", and he uses his "Asian pantry" for his "essential" ingredients.

Two of those "essential" ingredients are soy sauce and chili paste. The soy sauce he makes is made from soybeans and a starter called koji that begins the fermentation. To this is added a brine of sea salt after the original mix ages for 3 to 5 days. This is a "naturally fermented" sauce that is far superior to "factory-formulated" soy sauces according to Chef Nam, "and it's the fundamental ingredient in my Asian sauces."

The chili paste is his spicy chili sauce "with a kick." It's made from chili peppers, salt, oil and garlic, and Chef Nam combines it with his soy sauce and other ingredients to make his "Chili-Soy Sauce." Here is the recipe. It looks fairly simple at first glance, but remember that the ingredients include Chef Nam's freshly-prepared soy sauce and chili paste. You may need to experiment with those a little to get them right (your version for your taste).

CHILI-SOY SAUCE

Ingredients:
1/4 cup chicken broth
2 tablespoons chili paste
1/2 tablespoon soy sauce
1/2 tablespoon sugar
Kosher salt, to taste

Directions:
Combine all ingredients. Mix well in a blender or with a whisk, and serve immediately.

If you happen to be in the Phoenix/Scottsdale area you can find Chef Nam and his sauces at the Stingray Sushi restaurant in Scottsdale. I'm certain the "Sauce Man's" sauces would make the trip well worthwhile if you are into sushi, especially the Chili-Soy Sauce. Enjoy!