- ტაილანდური სოუსის სუში
- 2 tablespoons reduced-sodium beef broth
- 1 tablespoon red wine vinegar
- 1 teaspoon balsamic vinegar
- 2 teaspoons molasses
- 1 teaspoon sesame oil
- 1/8 teaspoon garlic powder
- Black pepper (to taste)
- 1/4 cup water (boiling)
- Gather the ingredients.
- Combine all the ingredients.
- At this point, you can either use the sauce as is, leaving for an hour to give the flavors a chance to blend or boil the liquid until it is reduced by half, to about 3 tablespoons.
- Store the soy sauce in a sealed container in the refrigerator. The sauce will keep for about a month in the refrigerator. Discard it if you see any mold, off-colors, or odors.
- Serve with your own homemade sushi or other rice-based dishes and enjoy!
The recipe yields enough to prepare approximately two meals. You can scale the recipe up if you'd rather make a larger batch and anticipate using it within a couple of weeks. Just remember that while the salt is reduced, it still has some salt, so plan your use accordingly.
Feel free to tinker with the ingredients to get the best flavor. The sodium is mostly in the beef broth, with a small amount in the molasses (2 milligrams per teaspoon) and the balsamic vinegar (1 milligram per teaspoon). You can alter the other ingredients without changing the sodium content.
To make this recipe vegetarian, substitute vegetable broth for the beef broth. Just be aware this will alter the flavor somewhat, so experiment a little until it tastes the way you prefer.
As a bonus, this soy sauce is gluten-free as long as it's made with:
- Gluten-free beef broth (broths and stocks sometimes contain gluten as an additive)
- Only the vinegar called for in the recipe (malt vinegar contains gluten)
- Garlic powder that is gluten-free (seasoning powders sometimes contain gluten as a flow agent)