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Ume-Stout Dipping Sauce

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For this dip, chef Akira Back—the man behind Yellowtail Sushi Restaurant & Bar inside the Las Vegas’ Bellagio—combines modern and traditional Japanese ingredients with local flavors from Vegas-based Big Dog’s Brewing Co. If you’re light on things to dip, he suggests his beer-battered cod tempura.

Makes: 34 cup

  • 5 tablespoons Big Dog’s Black Lab Stout
  • 5 tablespoons tartar sauce
  • 1 tablespoon ume paste
  • 4 teaspoons mirin
  • 2 teaspoons sugar
  • 2 teaspoon toasted sesame seeds, coarsely ground
  • 1 teaspoon shiso leaves, minced


• Combine all ingredients and mix thoroughly. Serve with your favorite fish-fry, dippers or Beer-Battered Cod Tempura.


Choose a American Stout for this recipe

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