Soy Ginger Sauce

Name: Soy Ginger Sauce
Prep time: 5 min
Total time: 5 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 2 tbsp soy sauce (preferably low-sodium); 1 tbsp rice vinegar; 1 tsp ginger (peeled and finely grated); 0.25 tsp garlic (minced); 0.5 tsp sesame oil (toasted); 0.5 tsp sugar; 0.5 tsp sesame seeds (toasted); 1 tsp scallion (finely chopped, green parts only)

RATING

4.6/5(192)

TASTE SCORE

8/10

A bright, savory sauce with a punchy kick of fresh ginger and a subtle garlic undertone. Ready in just 5 minutes, this versatile condiment is perfect as a dipping sauce for dumplings, a drizzle over steamed vegetables, or a quick marinade for grilled proteins.

PREP

COOK

SERVES

1 TBSP

16 cal

SERVINGS

INGREDIENTS

For 4 servings

2 tbspsoy sauce · preferably low-sodium1 tbsprice vinegar1 tspginger · peeled and finely grated¼ tspgarlic · minced½ tspsesame oil · toasted½ tspsugar½ tspsesame seeds · toasted1 tspscallion · finely chopped, green parts only

NUTRITION · PER SERVING

CALORIES · 1 TBSP

Protein1g · 25%

Carbs1g · 25%

Fat1g · 56%

Fiber0g

Sugar1g

Saturated fat0g

Cholesterol0mg

Sodium495mg

Potassium26mg

Phosphorus15mg

How we calculate →

METHOD · 3 STEPS

mix · ~1 min
Combine the base ingredients.
1.In a small bowl, pour in the soy sauce and rice vinegar.
2.Add the grated ginger, minced garlic, and sugar.
3.Whisk until the sugar is completely dissolved.
mix · ~5 min
Finish the sauce with aromatics.
1.Stir in the toasted sesame oil.
2.Sprinkle in the sesame seeds and chopped scallions.
3.Mix well and let it sit for 5 minutes to allow the flavors to meld.
TIPResting for even 10 minutes deepens the ginger and garlic punch.
serve
Transfer to a serving dish and use as needed.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use low-sodium soy sauce to control saltiness and let the ginger shine.
2
Grate ginger on a microplane for a fine paste that disperses evenly.
3
Toast sesame seeds in a dry pan over medium heat until golden for deeper flavor.
4
Let the sauce rest at least 10 minutes before serving to meld the aromatics.
5
Taste after resting and add a pinch more sugar if you prefer a sweeter balance.
6
Store in an airtight jar in the fridge for up to 1 week; shake before using.
7
Use as a marinade for tofu or chicken by doubling the batch and skipping the scallions.