Homemade Ginger Soy Sauce
A homemade ginger sauce is a cook's pride — you can do anything! Making at home what you could just buy at the store is a way to grow your skills. And it's all upside: you know exactly what's in everything you cook, and you can make each dish a little better for you... Plus, there's nothing quite like bragging that you made it yourself — and Mom didn't even help!
Foster
Recipe author
Homemade Ginger Soy Sauce
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 6 %
2 g
Fats 3 %
1 g
Carbohydrates 92 %
33 g
106 kcal
GI:
45
/
0
/
55
- Peel the ginger. 2. Thin the soy sauce with water. For a thick, paste-like sauce, use 300 ml of water per 100 ml of soy sauce. For a thin sauce, use 50 ml of water per 100 ml of soy sauce, and scale down the other ingredients accordingly. 3. Add the cornstarch to the diluted sauce and mix well. It's best to first stir the cornstarch into a little liquid, then add that slurry to the main batch — it disperses more easily that way. 4. Add 100 g of sugar (or 1 tablespoon if you're making the thin version), the garlic salt, and the ginger. 5. Set the sauce over medium heat and cook. Once it comes to a boil, add the vinegar and sesame seeds. Stir and let it cool. Keep in mind that this teriyaki-style sauce shouldn't be too thick. Enjoy!
Caloric content of the products possible in the composition of the dish
- Ginger - 80 kcal/100g
- Dried ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Soy sauce - 51 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Cornstarch - 320 kcal/100g
- Dried whole sesame seeds - 563 kcal/100g
- Hulled sesame seeds - 582 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- White vinegar - 11 kcal/100g
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