- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 120 kcal
Quick summary
“This seasoned soy sauce combines the saltiness of shoyu with toasted sesame oil, fresh ginger, and a citrus touch of lemon. It is a versatile and quick base for seasoning stir-fries, meats, and vegetables.”
What you need to know
- The quick 3-minute boil dissolves the brown sugar and attenuates the raw and pungent flavor of the garlic and ginger.
- The addition of a quarter cup of water balances the natural sodium concentration of the soy sauce.
- The lemon juice should be incorporated only after turning off the heat to preserve the freshness and volatile aromas.
Ingredients
Main
- 1 cup soy sauce
- 1/4 cup of water
- 2 tablespoons of brown sugar
- 2 tablespoons of sesame oil
- 1 clove of garlic, minced
- 1 teaspoon of grated ginger
- Juice of half a lime
Instructions
Principal
- In a small pot, add the soy sauce, water, and brown sugar.
- Bring to medium heat and stir until the sugar dissolves completely.
- Add the sesame oil, minced garlic, and grated ginger.
- Let it boil for about 2 to 3 minutes, stirring occasionally.
- Turn off the heat and add the lemon juice.
- Allow the sauce to cool before transferring it to a jar.
- Store in the refrigerator for up to 2 weeks.
- Serve as a side dish for grilled or marinated meats.
Chef's tips
- Use toasted sesame oil to ensure the typical fragrance of Asian cuisine in this reduction.
- Grate the ginger very finely with a precision grater so that it disperses in the liquid without forming hard pieces.
- Cook over low heat in a small pot so as not to excessively reduce the volume of liquid during boiling.
Variations
- Toque picante: add half a teaspoon of red pepper flakes or spicy sesame oil.
- Thick sweet and sour sauce: dissolve a teaspoon of cornstarch in the water before boiling in the pot.
- With chives: sprinkle finely sliced green onion stalks right after removing the sauce from the heat.
Substitutions
- Brown sugar can be replaced by honey, cane molasses, or demerara sugar in the same proportion.
- Lemon juice can be swapped for rice vinegar to provide a slightly sweeter acidity.
- Traditional soy sauce can be replaced with low-sodium soy sauce or gluten-free tamari.
How to store
Wait for the sauce to cool completely and store in a sterilized glass jar with a lid in the refrigerator for up to 14 days. Shake gently before serving to redistribute the garlic, ginger, and oil droplets.
Can it be frozen?
It can be frozen in ice cube trays for up to 3 months for use in portioned servings. Remove the necessary cubes and melt them directly in a hot skillet when preparing sautéed vegetables or grilling meats.
What to serve with
Excellent for brushing over meat, chicken, or mushroom skewers during grilling. Serves as a dipping sauce for gyoza, spring rolls, or drizzling over white rice bowls.
Frequently asked questions
Why add lemon juice only at the end?
Prolonged direct heat makes lemon juice bitter and evaporates its aromatic citrus compounds; taking it off the heat keeps it fresh.
Does this sauce serve to marinate raw meats?
Yes, it works as an excellent quick marinade of 30 to 60 minutes for strips of chicken, beef, or pork loin cubes.
Can I use ground ginger instead of fresh ginger?
Fresh ginger provides much superior aroma and spiciness, but in case of need use half a teaspoon of ginger powder.
Does the sauce become too salty from using a whole cup of soy sauce?
The addition of a quarter cup of water and the two tablespoons of brown sugar balance the salinity, leaving the flavor rounded.
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