Why It’s Worth Making Your Own
Sometimes you want soy sauce. Sometimes you want teriyaki. Sometimes you throw them together and call it Soyaki Sauce.
There are a lot of teriyaki / soy sauce blends out there. They’re all delicious. But they’re all full of sugar and ingredients I can’t pronounce.
The ratio of easiness to taste is off the charts. So easy, so tasty. The only draw back, as with all soy-sauce-based sauces, is its sodium level. So use the lite sodium soy sauce and enjoy in moderation.
Soyaki Sauce Tips
After the initial blend the consistency is best. If you save some in the fridge, simply shake it before use. I used my Vitamix, but for this one, any blender should be fine.
Try adding some pineapple chunks. It could make the sauce completely off the charts.
This Soyaki Sauce is great in any stir fry. I used it in my Stir Fried Quinoa Casserole and a version of it in my all-time favorite, Chinese Chicken Salad. It’s also great for sauteing peppers and other vegetables.
Go make it and get excited to impress your friends. And yourself.
Sweet, salty and tangy Asian sauce.
- soy sauce - 1 1/2 CUP
- water - 1 1/2 CUP
- rice vinegar - 1/2 CUP
- cilantro - 1/4 CUP
- ginger - 1 T (ginger powder is just fine)
- crushed red chili pepper - a few shakes
- stevia - a couple packets
- Add ingredients in order listed.
- Turn blender on low and quickly increase speed.
- Blend for 30 seconds.
NOTE: Nutrition facts assumes 24, one tablespoon servings.