Description
Sweet, savory, and tangy, this homemade soyaki sauce blends soy, teriyaki, ginger, and garlic for the ultimate stir-fry or dipping sauce.
Ingredients
Scale
Main Ingredients:
- ¾ cup low-sodium soy sauce (or tamari for gluten-free)
- ¼ cup pineapple juice (fresh or bottled, not from concentrate)
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 1 tablespoon toasted sesame oil
- 2 teaspoons fresh ginger, grated
- 2 teaspoons garlic, minced or grated
- 2 tablespoons rice vinegar
Optional Thickener:
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Finishing Touches:
- 1 tablespoon toasted sesame seeds
- ½ teaspoon crushed red pepper flakes (optional)
Instructions
- Prepare Aromatics: Grate fresh ginger and garlic.
- Combine Base: In a small saucepan, whisk together soy sauce, pineapple juice, brown sugar, honey, sesame oil, and rice vinegar.
- Add Aromatics: Stir in ginger and garlic. Simmer on medium heat.
- Simmer & Infuse: Let sauce simmer uncovered for 5–6 minutes, stirring occasionally.
- Optional Thickening: Mix cornstarch and cold water into a slurry. Whisk into the sauce and simmer for 1–2 minutes until thickened.
- Finish: Remove from heat, stir in sesame seeds and red pepper flakes.
- Cool & Store: Let cool for 10–15 minutes. Store in a mason jar in the fridge for up to 10 days.
Notes
- For gluten-free: use tamari or coconut aminos.
- For sugar-free: substitute sweeteners like monk fruit or date syrup.
- Store in fridge for 10 days or freeze in cubes for up to 3 months.
- Great as marinade, stir-fry sauce, or glaze for grilled meats and tofu.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Simmering
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 2 tablespoons
- Calories: 58 kcal
- Sugar: 7 g
- Sodium: 460 mg
- Fat: 1.8g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 10g
- Fiber: 0.3 g
- Protein: 1.2 g
- Cholesterol: 0mg