Teriyaki sauce is a vegan, eggs-free, lactose-free and nuts-free Japanese condiment made from soy sauce and granulated sugar – great for adding flavor to rice, vegetables or other Asian dishes.
Special diets: Vegetarian | vegan | eggs-free | nuts-free | lactose-free |
️Allergens: soy | gluten |
⏱ 38 mins – easy
🍽 4 servings – 233 kcal per serving
|
Serving 121g |
Fat 0g |
Sat. fat 0g |
Sodium 3306mg |
|
Carbs 54g |
Fibers 0g |
Sugars 51g |
Proteins 6g |
INGREDIENTS
- 1 cup soy sauce
- 1 cup granulated sugar
- 1 tsp ginger
- 1 clove garlic
- 3 scallions
TOOLS
- 1 grater
- 1 knife
- 1 wooden spoon
- 1 saucepan
- 1 glass jar
- 1 jar lid
- 1 fridge
STEPS
Shred ginger using a grater.
Mince garlic and chop scallions.
Put soy sauce and granulated sugar in a saucepan. Stir with wooden spoon for 3 minutes turn off the heat. Add grated ginger, minced garlic, and chopped scallions to the mixture. Stir with wooden spoon to get a soy mixture.
Transfer the soy mixture to a glass jar and cover it. Put it in the fridge, chill for 30 minutes, remove from fridge.
It’s ready to be served !
