This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use low-sodium, gluten-free tamari sauce in this dish.
"Stop and smell the garlic! That's all you have to do."
This sauce is based on one that I have tasted at my favorite sushi bar. It is a great all purpose sauce and you can use it on almost anything. Add it at the last minute to a stir-fry, drizzle a couple of tablespoons over grilled fish or chicken, dot your sushi with it, or even use it as a salad dressing.
The 1/4 cup serving is about what you will need for a stir-fry and about 2 tablespoons as a sauce.
The gnarly looking root comes from a plant grown in subtropical and tropical areas (most ginger in U.S. markets comes from Jamaica).
Higher quality young ginger roots are harvested in the spring and are more readily available in specialty or Asian markets. It has a thin, light tan skin and has a less woody texture than the more common mature ginger root. The trade off is that mature ginger is available in most supermarkets today.
The tougher skin of older root must be peeled off completely. Smooth skin that appears slightly moist is a sign of freshness. Ginger root will only keep for at most 2 weeks in the fridge and you can tell it's not fresh when the skin begins to wrinkle. It does freeze but with it being widely available it's best to just buy the amount that you will need for a particular recipe.
Servings = 6 | Serving size =about 1/4 cup
Cooking Time = 75 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe keeps well for about 48 hours in the refrigerator.
|1 tsp||olive oil|
|3 medium||bulbs garlic|
|2 Tbsp||dark sesame oil|
|1 large||shallot (minced)|
|1 small||knob fresh ginger (about 1 Tbsp.)(minced)|
|2 tsp||low sodium soy or gluten-free tamari sauce|
|1 1/2 cups||water|
Preheat oven to 325°F.
Place the olive oil in the bottom of a small sauce pan or a garlic roaster.
Slice the bulbs of garlic at the stem end, cutting off about 5 mm of the base of the bulb.
Place the garlic in the pan cut side down. Cover the pan and place in the oven. Roast for 40 minutes.
Remove the garlic from the oven and let cool.
Place the dark sesame oil in a small sauce pan over medium heat.
Add the shallot. Cook for about 4 minutes. Stir frequently.
Add the minced ginger and cook for about 4 minutes. Stir frequently.
Peel the roasted garlic and add to the pan. Mash with a spatula and cook for about 4 minutes.
Add the soy sauce, honey and water.
Reduce the heat to medium low and simmer for about 15 minutes.
Place in a blender and puree until smooth.
Serving size = about 1/4 cup
Servings = 6
Amount Per Serving
|Calories 124||Calories from Fat 50|
|% Daily Value|
|Total Fat 6g||8%|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 17g||6%|
|Dietary Fiber 1g||5%|
|Vitamin A 1%||Vitamin C 26%|
|Calcium 10%||Iron 6%|
|Vitamin K 2 mcg||Potassium 205 mg|
|Magnesium 13 mg|