Asian Infused Soy Sauce

"I keep a jar of this in the fridge to have on hand and use it in almost all my Asian recipes. It will make a great dipping sauce for dumplings (wontons) when mixed with a little balsamic vinegar and some mirin. Sometimes I add chilli, but we don't always want chilli in our dinners so I'd rather add it later. A simple stirfry sauce can be made with this, add some fresh coriander and a sliced chilli and some oyster sauce. A jar kept in the fridge will keep for weeks- if you don't use it before then! Adjust flavours to taste. Tamari, dark and light soys can be used. Australian measurements (1 T = 4 tsp)"
photo by Vicki in CT photo by Vicki in CT
photo by Vicki in CT
Ready In:




  • Add the garlic and ginger to the soy sauce in a sealable jar.
  • Put the lid on and shake.
  • Taste the mix to see if you would like more ginger and/or garlic (I like mine fairly strong tasting).
  • Adjust to taste.
  • Put the lid on and keep in the fridge. Shake before using. Flavours will infuse the sauce as time goes on.

Questions & Replies

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  1. cnoble
    Please advise if the 6 cloves of garlic whole, chopped-up or minced? Thanks,


  1. littlemafia
    This is something I'll always keep it in the fridge.The longer it stays the better the taste,the garlic gets stronger. I added some vinegar and turned it into a salad dressing.
  2. Debbwl
    A good base sauce. Made as written, although think adding the chili should be listed as a must add. Served over Recipe #224663. Australian/NZ swap #33
  3. Vicki in CT
    Great accompaniment to a variety of foods. I served with seared ahi tuna. I tooked the chef's advice and added some chopped Thai chiles.
  4. LilKiwiChicken
    I made this a couple of weeks ago and have been using it ever since. I must admit, I only had fresh ginger and was too lazy to grate it, so just chopped a knob of it into 4 bits, gave it a bit of a bash and threw it in the mix. Maybe at the start you might sacrifice a bit of ginger flavour, but certainly now the flavour is great. I also bashed the garlic cloves as opposed to mincing/chopping them. Thanks for the great recipe, made for Aus/Kiwi Recipe Swap June 2009.
  5. red_baron
    I used this on Fried Tofu #175340, and It made the meal!


I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse. I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake. My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!
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