A sweet and tangy Japanese vinegar sauce for vegetables, made with less sugar and naturally low in sodium.
Cuisine type: Asian
Ingredients
Yield:
Yield
24 Servings
- 1 cup distilled white vinegar
- ½ cup granulated sugar
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Directions
Nutritional Information Prep: 22 min, Cook: 5 min, Total: 27 min
- Combine the distilled white vinegar and sugar in a small saucepan.
- Warm over low to medium heat, stirring gently until the sugar completely dissolves. Do not boil rapidly.
- Remove the saucepan from the heat and let the sauce cool.
- Use about 1 tablespoon of sauce, or just enough to lightly coat vegetables.
- Transfer the remaining sauce to a clean, covered container and refrigerate.
Additional Instructions
Add only enough sauce to lightly coat vegetables. Keep the prepared sauce refrigerated rather than storing it at room temperature.
Serving size: 1 Tablespoon
- Calories: 18 kcal
- Carbohydrates: 4.4 g
- Dietary Fiber: 0 g
- Total Sugars: 4.2 g
- Protein: 0 g
- Fat: 0 g
- Saturated Fat: 0 g
- Sodium: 1 mg
- Potassium: 1 mg
- Calcium: 1 mg
- Phosphorus: 0 mg
