Sensei's Japanese Sweet & Sour Sauce
"I like this a lot better than those recipes that call for pineapple juice. I got it from my Japanese Sensei at school. It's very nummy-yummy."
photo by Dani Jean
- Ready In:
- 11mins
- Ingredients:
- 8
- Yields:
-
1 (about) cup of sauce
ingredients
- 4 tablespoons vinegar
- 4 tablespoons soy sauce
- 6 tablespoons brown sugar
- 2 teaspoons salt
- 2⁄3 cup water
- 1 dash garlic powder
- 1 dash ginger (dry powder or fresh grated)
- cornstarch, to thicken
directions
- Mix vinegar, soy sauce, sugar, salt, water, garlic, and ginger in small sauce pan.
- Heat on stove, use cornstarch to thicken if you want it thick.
- If you want to stir-fry with it, you don't have to add the cornstarch and thicken it up.
- If you do thicken it, you can use it as a dipping sauce.
Questions & Replies
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Reviews
-
It's very, very good. But has anyone noticed the sodium content ? It has 8,702 mg's ! That is over 4x the entire daily allowance of sodium for a healthy person, and over 8x the daily allowance for someone on a restriction ! I made afew modifications to lower the sodium and it still tasted great. These were: nix the 2 teaspoons of salt (the soy sauce has enough and this one step eliminates over 4,000 mg of sodium), next use a low sodium soy sauce ( I use kikkoman's lesser sodium sauce and it actually taste better then their regular version). Next cut the soy sauce amount to 2 or 3 tablespoons instead of 4. Trust me the changes to not really effect the quality of taste in this great sauce, and it cuts the sodium down to just over 2,000 mg. Still high, but tolerable if you only have a little. Great sauce. I would have gave it 5 stars if not for the horrendous amount of sodium in it.
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Love this. Have used it with stir-fries twice now. This will be one of my go-to stir-fry sauces. -
This is outstanding! I used this as a stir fry sauce and it was the best stir fry I've had let alone made myself. Thanks so much for sharing, will make often. -
Really great -- I served this with panko chicken-- sort of reminds me of ponzu sauce--but better. Thanks for the great recipe! -
Great tasting sauce. Thickened it to use with eggrolls. I will certainly make again. Thanks for sharing this simple to make sauce.
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Tweaks
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This made a great stir-fry sauce for noodles. I made a couple of changes to the recipe, substituting Chinese cooking wine for the vinegar and not thickening the sauce with cornstarch as it was being stir-fried with. I also used fresh garlic and added some finely sliced red chilli. Very tasty!
RECIPE SUBMITTED BY
S.E. Howard
United States
