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Nutrition Facts
Serving Size 1 (82g) Recipe makes 4 servings
Calories 58
Calories from Fat 1		(2%)
Amount Per Serving		%DV
	Total Fat 0.2g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 4249mg		177%
Potassium 201mg		5%
Total Carbohydrate 7.0g		2%
	Dietary Fiber 0.9g	3%
	Sugars 1.4g
Protein 8.5g		16%
detailed view... how is this calculated?

Asian Infused Soy Sauce

Recipe #174296 | 5 min | 5 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Chickee
Jun 21, 2006

I keep a jar of this in the fridge to have on hand and use it in almost all my Asian recipes. It will make a great dipping sauce for dumplings (wontons) when mixed with a little balsamic vinegar and some mirin. Sometimes I add chilli, but we don't always want chilli in our dinners so I'd rather add it later. A simple stirfry sauce can be made with this, add some fresh coriander and a sliced chilli and some oyster sauce. A jar kept in the fridge will keep for weeks- if you don't use it before then! Adjust flavours to taste. Tamari, dark and light soys can be used. Australian measurements (1 T = 4 tsp)

SERVES 4 (change servings and units)

Ingredients

250 ml of your favourite soy sauce
6 large garlic cloves
1 tablespoon minced ginger

Directions

1
Add the garlic and ginger to the soy sauce in a sealable jar.
2
Put the lid on and shake.
3
Taste the mix to see if you would like more ginger and/or garlic (I like mine fairly strong tasting).
4
Adjust to taste.
5
Put the lid on and keep in the fridge. Shake before using. Flavours will infuse the sauce as time goes on.

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Featured Reviews for This Recipe

From: Debbwl

On Oct 1, 2009

A good base sauce. Made as written, although think adding the chili should be listed as a must add. Served over White Rice. Australian/NZ swap #33

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From: Vicki in CT

On Jul 9, 2009

Great accompaniment to a variety of foods. I served with seared ahi tuna. I tooked the chef's advice and added some chopped Thai chiles.

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From: LilKiwiChicken

On Jul 2, 2009

I made this a couple of weeks ago and have been using it ever since. I must admit, I only had fresh ginger and was too lazy to grate it, so just chopped a knob of it into 4 bits, gave it a bit of a bash and threw it in the mix. Maybe at the start you might sacrifice a bit of ginger flavour, but certainly now the flavour is great. I also bashed the garlic cloves as opposed to mincing/chopping them. Thanks for the great recipe, made for Aus/Kiwi Recipe Swap June 2009.

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From: red_baron

On Jul 4, 2006

I used this on Fried Tofu #175340, and It made the meal!

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