Ingredients:

  • 1/4 cup (60 ml) Low-Sodium Soy Sauce (or Tamari for Gluten-Free)
  • 2 tablespoons (30 ml) Sesame Oil (toasted preferred for richer flavour)
  • 1 tablespoon (15 ml) Rice Vinegar (unseasoned)
  • 1 tablespoon (15 ml) Honey (or maple syrup for vegan)
  • 1 teaspoon (5 ml) Fresh Ginger, grated
  • 1/2 teaspoon (2.5 ml) Garlic, minced (about 1 clove)
  • 1/4 teaspoon (1.25 ml) Red Pepper Flakes (optional, for a bit of heat)
  • 1 teaspoon (5ml) sriracha (optional, for a bit of heat)

Instructions:

  1. In a mixing bowl, whisk together the soy sauce, sesame oil, and rice vinegar.
  2. Stir in the honey (or maple syrup) until completely dissolved.
  3. Add the grated ginger, minced garlic, and red pepper flakes (if using).
  4. Taste the sauce and adjust the honey or red pepper flakes to your preference.
  5. For best flavor, cover and chill in the refrigerator for at least 10 minutes before using. This allows the flavors to meld together.