Hibachi Sauce
Servings: 6
Calories: 26kcal
Cost: $1.75 for Recipe, $0.29 per Serving
Ingredients
- ½ cup low-sodium soy sauce ($0.53)
- ½ teaspoon pepper ($0.05)
- 3 cloves garlic ($0.30), minced (or 1 tablespoon pre-minced garlic)
- 1 tablespoon fresh ginger root ($0.40), chopped
- 1 teaspoon onion powder ($0.10)
- 1 tablespoon fresh lemon juice ($0.07)
- ¼ cup rice wine vinegar ($0.25)
- 1 tablespoon brown sugar ($0.05)
Instructions
- In a small saucepan, whisk together ½ cup low-sodium soy sauce, ½ teaspoon pepper, 3 cloves minced garlic (or 1 tablespoon pre-minced garlic), 1 tablespoon chopped fresh ginger root, 1 teaspoon onion powder, 1 tablespoon fresh lemon juice, ¼ cup rice wine vinegar, and 1 tablespoon brown sugar.
- Bring the mixture to a boil.
- Reduce the heat to low and simmer for 2–3 minutes, stirring occasionally, until the mixture is heated through and well combined.
- Serve warm and enjoy!
Notes
Use fresh ginger for best flavor. Fresh ginger adds a brighter, more authentic taste than powdered ginger.
Adjust sweetness if desired. Add an extra ½–1 tablespoon brown sugar for a sweeter sauce.
Add heat if you like spice. Stir in ¼–½ teaspoon red pepper flakes or a small amount of sriracha.
For a thicker sauce: Whisk 1 teaspoon cornstarch with 1 tablespoon water, then stir it into the sauce while simmering until thickened.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave.
Great for multiple uses. This sauce works well as a stir-fry sauce, marinade, or dipping sauce for chicken, shrimp, vegetables, or noodles.
Nutrition
Calories: 26kcal | Carbohydrates: 4g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 766mg | Potassium: 94mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 0.4mg
