Tamari sauce with ginger and chili

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

Print Recept

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Course sauce

Cuisine asian

Servings 10 portions

Calories 24.1 kcal

Equipment

• 1 fine grater

Ingredients

 

MetricUS Customary

 

1x2x3x

• 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

Instructions

 

• 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

Notes

Delicious with various Asian dishes: e.g. with noodles, tempura, spring rolls, Korean vegetable pancakes, silken tofu etc.

Nutrition

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

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