Teriyaki sauce, part deux

KellyC · Posted: Sun Jan 20, 2008 2:06 pm Post subject: Teriyaki sauce, part deux

My family loved this sauce.

1c soya sauce
scant 1/4c splenda
1 "finger" of ginger, minced or grated
2-3 cloves fresh minced or pressed garlic
approx. 2 cloves roasted garlic
1 tbsp miso paste

- roasted garlic is simple: 375F oven, wrap garlic heads in foil and bake 1 hour. when they are done, the garlic squeezes out and has the texture of butter. it is almost sweet tasting when it is roasted. no oil needed.

- if you buy fresh ginger, it keeps in the freezer for months and months. you can snap off a finger easily, and it peels and grates beautifully -- so much simpler than chopping and mincing.

- for a thicker sauce, i use less soya sauce and more miso.

whiz it up in the blender or MB.. I've used it as much as 3 weeks past the time I made it. stored in fridge.

electra000 · Posted: Mon Jan 21, 2008 9:34 am Post subject:

This sounds really good and I would like to try it but where do you buy
miso paste???

katieb920 · Posted: Mon Jan 21, 2008 10:03 am Post subject:

Just be very careful. Soy sauce has a lot of sodium
I do think they have a low sodium soy sauce. And make sure there is no MSG

KellyC · Posted: Mon Jan 21, 2008 9:02 pm Post subject:

Good tip Katie.. I do buy my soya low sodium no msg. I buy my miso paste in a specialty shop, but I have seen it in the grocery store also in the vegetarian/vegan section of the store.

I did this today with even less splenda and more roasted garlic. Roasted garlic seems to add sweetness without that "off" taste splenda has.

ascicles · Preferred Member #110 Club Joined: 02 Mar 2006 Posts: 795

I'm willing to give this a shot, but is the miso paste allowed?

KellyC · Posted: Thu Jan 24, 2008 7:27 pm Post subject:

i honestly didn't check with nutrition support, but, the values on the pkg I bought are:

per 1tbsp
30 cals
>1g fat
0 saturated
0 trans
Sodium 720
5g carbs
2g protein

I was worried about the carbs at first.. but that tbsp is being mixed into more than 1 cup of liquid. By the time you get 1 tbsp of the finished recipe, it comes to less than 1g carb.

Loribug · Posted: Sun Jan 27, 2008 9:17 pm Post subject:

I made this yesterday but didn't use it as marinade, I added some to some stir fry veggies and it was absolutely wonderful. I had chicken in it too but some lean pork would have been fantabulous.