Soyaki Sauce is a versatile sauce from Asia that combines the distinctive flavors of soy sauce and teriyaki sauce. The combination involving expert hands makes it very delicious in various food dishes. This Soyaki Sauce displays a distinctive Asian flavor in a blend of several natural ingredients such as soy sauce, mirin (Japanese sweet rice wine), sesame oil, brown sugar, garlic, and fresh ginger. In addition, this sauce is also equipped with roasted sesame seeds so that it provides an extraordinary additional texture and aroma.
The texture can vary from thin to slightly thick. The level of thickness can be adjusted to the dish or food that you will use. Soyaki Sauce is a versatile, flexible sauce, and is suitable for marinating meat, fish, chicken, or tofu. When cooking chicken at home, we don’t forget to marinate it first in this sauce to add flavor and color to the chicken. In addition, Soyaki Sauce is also used for stir-fried vegetables, as a noodle seasoning, or as a dipping sauce for dumplings and spring rolls.
The balanced taste of this soy sauce provides its own value for consumers and is a source of pride in the kitchen and in restaurants. Using this sauce not only gives deliciousness to your favorite dishes but also gives a rich Asian touch. This sauce is good for everyday dishes or as an addition to special dishes and dishes. For those of you who want to enjoy culinary tourism, then using this sauce is an important thing that will make your tongue explore various flavors.
Ingredients:
- ½ cup soy sauce (low sodium)
- ¼ cup mirin (or 1 tsp sugar + 2 tbsp water)
- 2 tbsp brown sugar
- 1 tbsp honey (optional)
- 1 tbsp sesame oil
- 1 tsp rice vinegar (optional)
- 1 clove garlic, finely chopped
- 1 tsp fresh ginger, grated
- 1 tbsp sesame seeds, toasted
- 1 tsp cornstarch + 2 tbsp water (optional, for thickening)
How to Make Soyaki Sauce
Step 1:
In a small saucepan, combine ingredients such as soy sauce, brown sugar, honey, mirin, sesame oil, rice vinegar, garlic, and ginger. Stir until evenly distributed.
Step 2:
Heat the saucepan over medium heat to cook the sauce, stirring until the sugar dissolves and the sauce begins to boil.
Step 3:
Now, it’s time to add the sesame seeds. Toast the sesame seeds until they give off a fragrant aroma, then add them to the sauce. For a thicker consistency, mix cornstarch and water until dissolved, then pour into the sauce and stir again until you get the consistency you want.
Step 4:
Cool the sauce before storing it, it should be stored in a sealed container, store in the refrigerator and it will last up to 2 weeks.
Usage
As a versatile sauce, Soyaki Sauce can be used for several purposes, such as:
- Marinade: Meat, chicken, fish, tofu.
- Stir-fry seasoning: Vegetables, noodles, rice.
- Dipping sauce: Dumplings, spring rolls, tempura.
Tips
- To make it easier to make your favorite sauce, follow these tips:
- Use low-sodium soy sauce if you want to reduce the salt content.
- Add chili powder or chopped cayenne pepper for a spicy version.
- Adjust the taste as desired. Don’t forget to check the taste and you can adjust it to your taste. If it is too salty, add a little water or honey.
- Do not add untoasted sesame seeds. The roasted sesame seeds are intended to bring out the aroma so that it is more appetizing.
Shelf Life of Soyaki Sauce
Storage in the Refrigerator:
- In an airtight container, it can last 1-2 weeks
- Make sure the sauce is cold when storing it, this is important to prevent moisture that can damage its quality.
Storage at Room Temperature:
It is not recommended to store Soyaki sauce at room temperature, the content of garlic, ginger, and other wet ingredients can be at risk of spoiling or rotting quickly.
Storage in the Freezer:
- For longer storage, put the soyaki sauce in a freezer bag or freezer-safe container. Storing it in the freezer will make it last up to 3 months.
- When you want to use it, thaw it overnight in the refrigerator. If necessary, you can reheat it.
FAQs (Frequently Asked Questions)
Can Soyaki Sauce be stored for a long time?
Yes, storing it in the refrigerator can extend the shelf life between 1 to 2 weeks, and use it in an airtight container. Make sure the sauce is completely cool before storing it in the refrigerator.
Can I replace Mirin?
If you don’t want to use mirin, you can use a mixture of sugar (1 tsp) and water (2 tbsp) or use apple juice for natural sweetness.
How to make it thicker?
To thicken the soyaki sauce, add cornstarch (1 tsp) and water (2 tbsp) to the sauce, then cook until thickened.
What if I don’t have sesame oil?
You can replace it with olive or vegetable oil, but you won’t get the distinctive sesame flavor in your soy sauce.
Can I make it vegan?
Yes, To make Soyaki Sauce vegan, replace the honey with maple syrup or brown sugar.
Ingredients
- ½ cup soy sauce (low sodium)
- ¼ cup mirin (or 1 tsp sugar + 2 tbsp water)
- 2 tbsp brown sugar
- 1 tbsp honey (optional)
- 1 tbsp sesame oil
- 1 tsp rice vinegar (optional)
- 1 clove garlic, finely chopped
- 1 tsp fresh ginger, grated
- 1 tbsp sesame seeds, toasted
- 1 tsp cornstarch + 2 tbsp water (optional, for thickening)
Instructions
Step 1:
In a small saucepan, combine ingredients such as soy sauce, brown sugar, honey, mirin, sesame oil, rice vinegar, garlic, and ginger. Stir until evenly distributed.
Step 2:
Heat the saucepan over medium heat to cook the sauce, stirring until the sugar dissolves and the sauce begins to boil.
Step 3:
Now, it's time to add the sesame seeds. Toast the sesame seeds until they give off a fragrant aroma, then add them to the sauce. For a thicker consistency, mix cornstarch and water until dissolved, then pour into the sauce and stir again until you get the consistency you want.
Step 4:
Cool the sauce before storing it, it should be stored in a sealed container, store in the refrigerator and it will last up to 2 weeks.
Notes
The result is 1 serving or one jar. So, this nutritional value is for every 1 tablespoon.
Calories: 25 kcal, Fat: 1 g, Carbohydrates: 4 g, Protein: 0.5 g, Sugar: 3 g, Sodium: 400 mg (depending on the type of soy sauce)
