Tamari sauce with ginger and chili: Versatile & Tasty
This tamari sauce with ginger and chili is a delicious and versatile dipping that you can use with many Asian dishes. I often make a double recipe and keep it in a jar. Stored cool in the fridge, it will keep for at least two weeks. You can serve it for example with noodles, Korean veggie pancakes, tempura, spring rolls and silken tofu. It’s also great for seasoning sauces or stews.
Tamari sauce with ginger & chili
Tasty and gluten-free
- 1 fine grater
- 80 g Tamari
- 1 tl agave or ahorn syrup
- 20 g ginger
- 1 clove garlic
- ½ tl red chili flakes of meer
- 15 g sesame oil
- 1/2 lemon, the juice of it
- Grate the ginger, grate or chop the garlic, then mix all the ingredients together in a small bowl.80 g Tamari, 1 tl agave or ahorn syrup, 20 g ginger, 1 clove garlic, ½ tl red chili flakes, 15 g sesame oil, 1/2 lemon, the juice of it
Delicious with various Asian dishes: e.g. with noodles, tempura, spring rolls, Korean vegetable pancakes, silken tofu etc.
Serving: 10gCalories: 24.1kcalCarbohydrates: 1.8gProtein: 0.9gFat: 1.5gSaturated Fat: 0.2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 0.6gSodium: 466.8mgPotassium: 27.7mgFiber: 0.1gSugar: 0.9gVitamin A: 30.1IUVitamin C: 0.2mgCalcium: 2.4mgIron: 0.2mg
Tried this recipe?Let us know how it was!