*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
All I can say is make it exactly the way it is and you can't go wrong. I served it with tokatsu and everyone raved about it and was very surprised at the flavor that this sauce brought to the table. Will def make on many occasions.
I thought this was the perfect combination of flavors but definitely too spicy. I've made it twice the second time with garlic powder instead of fresh (because I was out) and only a sprinkle of red pepper flakes and it was perfect!
Wow this was really authentic! I served it with store bought eggrolls from the freezer section and made fried rice and hot and sour soup. My hubby was so impressed he asked me to serve as an appetizer at our superbowl party this weekend!
Nice! VERY spicy as written so add the red pepper sparingly if you're a heat lightweight. I added little more garlic and salt than called for. The texture was perfect a little thinner than syrup. Thanks for the recipe!
Fantastic! Taste just like from the restaurant. I used Splenda instead of white sugar because that's all I keep in the house and used minced garlic from the jar instead of a garlic clove. The sauce was thin initially however it had thickened to the perfect syrupy consistency by the next day. I used it on homemade spring rolls by using large lettuce leaves as the wrap and put grilled chicken cubes with julienned cut cucumbers and shredded carrots on the inside. Low-fat and very filling!!!