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Ingrid De La Flor: "Great sauce for almost anything you want to add a…" Read More
14Ingredients
20Minutes
710Calories
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Ingredients
US|METRIC
2 SERVINGS
- 3/4 cup low sodium soy sauce
- 1/4 cup water
- 1 cup light brown sugar
- 1/4 cup mirin (I used non-alcoholic mirin)
- 2 Tbsp. sesame oil
- 1 Tbsp. rice wine vinegar
- 1/4 tsp. black pepper
- 1/2 tsp. red pepper flakes
- 2 tsp. Sriracha sauce
- 1 Tbsp. ginger (grated)
- 1 1/2 Tbsp. garlic (grated)
- 1 scallion (finely chopped)
- 3 Tbsp. cornstarch
- 3 Tbsp. water
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NutritionView More
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710Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories710Calories from Fat130 |
% DAILY VALUE |
Total Fat14g22% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol0mg0% |
Sodium3330mg139% |
Potassium400mg11% |
Protein6g |
Calories from Fat130 |
% DAILY VALUE |
Total Carbohydrate135g45% |
Dietary Fiber2g8% |
Sugars110g |
Vitamin A6% |
Vitamin C8% |
Calcium15% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Ingrid De La Flor 4 years ago
Great sauce for almost anything you want to add a Korean BBQ twist to. Make it, store it in a mason jar, stick it in the fridge, and it will last a few weeks.
Stacey York 8 years ago
I love this recipe! I buy 2 packages of chicken tenders,(you could probably add a third), with this sauce. I cook it on low about 4 or five hours in the crock pot and then shred it. I serve it on top of brown rice with a side of Asian slaw! Love it!!!