Total Time
Prep 0 mins
Cook 15 mins

This simple recipe originated in New Zealand compliments of New Zealand Wasabi Ltd & has been a busy little food find ever since I found it. It used the lovely lime flavour as written & which I prefer, but works equally well if you want the lemon soy syrup flavour. I always add roasted or fresh minced garlic to it & use it to dress crisp oriental salads & in all my citrus-based oriental dishes (Time doesn't include time for sauce to cool). Enjoy!

Ingredients Nutrition


  1. Combine all ingredients in a saucepan & let simmer till a syrup consistency is achieved (about a 70% reduction).
  2. Allow syrup to cool completely before using.


Most Helpful

I used two limes because our limes here are a bit small and not super juicy. Also added the crushed garlic. Yes, this is salty, but that is what I both expect and want from a soy based sauce. My batch has not even cooled yet I am having a hard time to keep from constantly tasting it. I used Kikkomann Soy Sauce as that is the "thinnest" I am familiar with. This is going in my "faves" cookbook as I am positive it will make to-die-for chicken and a great salad dressing when mixed with vinegar! Thanks. UPDATE: I used this last night to marinate (15 minutes) and then simmer a pork loin roast and it was delicious!

Kat's Mom February 13, 2007

I was hoping that when the sauce reduced, I'd be able to taste more of the brown sugar and lime. However, all I could really taste was salt. I am so sorry.

Debbie R. September 07, 2006

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