Asian Infused Soy Sauce

Chickee's Note:

I keep a jar of this in the fridge to have on hand and use it in almost all my Asian recipes. It will make a great dipping sauce for dumplings (wontons) when mixed with a little balsamic vinegar and some mirin. Sometimes I add chilli, but we don't always want chilli in our dinners so I'd rather add it later. A simple stirfry sauce can be made with this, add some fresh coriander and a sliced chilli and some oyster sauce. A jar kept in the fridge will keep for weeks- if you don't use it before then! Adjust flavours to taste. Tamari, dark and light soys can be used. Australian measurements (1 T = 4 tsp)

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 250 ml of your favourite soy sauce
• 6 large garlic cloves
• 1 tablespoon minced ginger

Directions:

1. Add the garlic and ginger to the soy sauce in a sealable jar.
2. Put the lid on and shake.
3. Taste the mix to see if you would like more ginger and/or garlic (I like mine fairly strong tasting).
4. Adjust to taste.
5. Put the lid on and keep in the fridge. Shake before using. Flavours will infuse the sauce as time goes on.

Reviews

[littlemafia]

This is something I'll always keep it in the fridge.The longer it stays the better the taste,the garlic gets stronger. I added some vinegar and turned it into a salad dressing.

[Debbwl]

A good base sauce. Made as written, although think adding the chili should be listed as a must add. Served over Recipe #224663. Australian/NZ swap #33

[Vicki in CT]

Great accompaniment to a variety of foods. I served with seared ahi tuna. I tooked the chef's advice and added some chopped Thai chiles.