Many diners at David Chang's legendary East Village restaurant, Momofuku, have walked away wishing they could bottle the flavour explosions they have just experienced. Renowned for his unique twist on Asian seasonings, Chang has now done just that, in conjunction with Williams Sonoma, meaning finally we can stop trying to decode his spice combinations and have a little piece of Chang magic in our own kitchen at the twist of a bottle top.
There are two 100% natural cooking sauces -- both with a base of Japanese soy sauce, aromatic sake mirin and a touch of tangy rice vinegar. Clay Pot Sauce is a sweet, tangy mix of lemongrass, star anise, cinnamon and coriander flavours designed for clay-pot cooking, braising or noodle soup. The Braising Sauce displays sweetness from pear and apple juice and heat from habanero peppers and can be used for marinating, braising and sous vide cooking. Both can be applied to chicken, beef, pork, seafood, vegetables and tofu.
$16 each, www.williams-sonoma.com