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When it comes to sauces, few bring as much flavor-packed potential to the table as Trader Joe’s Soyaki. This iconic blend of soy sauce, ginger, garlic, and sesame seeds has been a staple in my pantry for years, and for good reason: it’s the perfect balance of sweet, savory, and zesty.
Table of Contents
How to make Trader Joe’s Soyaki
Trader Joe’s Soyaki is a bottled Asian-inspired sauce that blends elements of soy sauce and teriyaki. It’s one of Trader Joe’s cult-favorite condiments because it’s versatile and packed with flavor.
Ingredients
- Soy Sauce (¾ cup)
- Rice Vinegar (2 tablespoons)
- Honey or Brown Sugar (2–3 tablespoons)
- Sesame Oil (2 teaspoons)
- Garlic (2–3 cloves, finely minced)
- Fresh Ginger (1 tablespoon, grated)
- Toasted Sesame Seeds (1 tablespoon)
- Water (⅓ cup)
- Cornstarch Slurry
- Red Pepper Flakes (pinch): For a bit of heat.
- Pineapple Juice (2 tablespoons)
Instructions to Make Homemade Soyaki
- Prepare the Ingredients: Finely mince the garlic and grate the fresh ginger. Toast the sesame seeds lightly in a dry skillet over medium heat (if they’re not pre-toasted), stirring frequently to avoid burning.
- Combine the Base Ingredients: In a small saucepan, add soy sauce, rice vinegar, honey (or brown sugar), sesame oil, and water. Stir well to combine.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, ensuring they are evenly distributed.
- Simmer the Sauce: Place the saucepan over medium heat and bring the mixture to a low simmer. Let it cook for about 5–7 minutes, stirring occasionally to prevent sticking or burning. This allows the flavors to meld together.
- Incorporate Sesame Seeds (Optional): Stir in the toasted sesame seeds toward the end of the simmering process.
- Adjust Seasoning: Taste the sauce and adjust as needed. Add extra honey for sweetness, a splash of rice vinegar for tang, or more ginger for spice.
- Thicken the Sauce (Optional): If you prefer a thicker sauce similar to a glaze-like teriyaki, add the cornstarch slurry and cook for an additional 1–2 minutes, stirring constantly until the sauce thickens.
- Cool and Store: Once the sauce is done, let it cool completely. Transfer to an airtight jar or container and refrigerate for up to 2 weeks.
Tips for Perfect Soyaki Homemade Sauce
- Custom Sweetness: If you prefer a less sweet taste, reduce the amount of honey or sugar to your liking. Alternatively, add more for a barbecue-style flavor.
- Use Fresh Ingredients: Fresh ginger and garlic will provide a far superior flavor to pre-minced or powdered versions.
- Toast the Sesame Seeds: Toasting sesame seeds beforehand enhances their nutty flavor and adds texture to the sauce.
- Boost the Teriyaki Factor: For an even more authentic teriyaki-like flavor, add 1–2 tablespoons of mirin (a sweet Japanese rice wine) or sake.
- Use as a Marinade: This homemade Soyaki works wonderfully not just as a dipping sauce but also as a marinade for proteins like chicken, beef, tofu, or salmon. Let the protein marinate for at least 30 minutes for the best flavor.
- Double the Recipe: If you cook often, consider making a double batch and keeping it on hand—the sauce keeps well in the fridge, which will save you prep time in the future.
What to serve with
Trader Joe’s Soyaki has a unique blend of sweet, savory, tangy, and nutty flavors that elevate almost any dish.
- Chicken: Use Trader Joe’s Soyaki as a marinade for chicken thighs, drumsticks, or breasts. Marinate for at least 30 minutes (or overnight for a deeper flavor), then grill, bake, or pan-fry. These pair excellently with steamed rice and stir-fried bok choy.
- Try Soyaki Chicken Skewers: Cube the chicken, marinate in Trader Joe’s Soyaki, thread onto skewers, and grill for tender, smoky bites.
- Salmon or Other Fish: The sweet and tangy notes of Soyaki complement fatty fish, such as salmon and tuna. Brush the sauce over the fish and bake or broil it until flaky. For an aesthetic and tasty twist, sprinkle with sesame seeds and green onions before serving.
- Beef or Pork: Soyaki makes a fantastic marinade for steak, ribs, or pork chops. Let the meat soak in the sauce before grilling or pan-searing for a juicy, flavorful finish.
- Tofu: For vegetarians, Soyaki works wonders with tofu. Press the tofu to remove excess moisture, then marinate it in Soyaki for at least 20 minutes. Grill, fry, or bake it to perfection.
- Shrimp or Scallops: Marinate shrimp or scallops in Soyaki for 15 minutes, then quick-cook in a hot skillet or on the grill. The sauce lightly caramelizes during cooking, creating an irresistible flavor with every bite.
Ingredients Substitutes
Craving the deliciously sweet, tangy, and savory flavor of Trader Joe’s Soyaki but don’t have all the exact ingredients on hand? Don’t worry—you can still achieve that signature flavor with some creative ingredient swaps.
1. Soy Sauce Substitutes
Soy sauce is the base of Trader Joe’s Soyaki, providing saltiness and umami. However, there are plenty of alternatives depending on your needs or preferences:
- Tamari: A gluten-free option that tastes very similar to regular soy sauce. Perfect for those with gluten sensitivities.
- Coconut Aminos: A soy-free and gluten-free substitute made from fermented coconut sap. It is slightly less salty and sweeter than soy sauce but works well.
- Liquid Aminos (like Bragg’s): A soy-based, gluten-free liquid that mimics the umami flavor of soy sauce. It’s a great alternative but slightly milder in taste.
- Worcestershire Sauce: If you’re aiming for an alternative and don’t mind a slight flavor deviation, Worcestershire sauce adds a tangy umami flavor. (Check the label for anchovies if you’re vegetarian/vegan.)
2. Sweetener Substitutes (Honey/Brown Sugar)
The sweetness in Soyaki comes from honey and/or sugar. Here are some alternatives based on what you have on hand or dietary choices:
- Maple Syrup: A plant-based sweetener that adds a similar sweetness and a hint of caramel flavor.
- Agave Nectar: Another plant-based option, agave syrup is mild and works well as a 1:1 substitute for honey.
- Granulated White Sugar: For simplicity, you can use white sugar instead of honey or brown sugar. Consider dissolving it in warm water to prevent graininess.
- Coconut Sugar: A less refined option with a deeper, caramel-like flavor.
- Molasses: For a rich, darker sweetness, use molasses. However, it has a strong flavor, so use it sparingly.
- Stevia or Monk Fruit Sweetener: If you’re looking for a sugar-free option, consider using stevia or monk fruit. Keep in mind these are much sweeter than sugar, so start with a tiny amount and adjust to taste.
3. Sesame Oil Alternatives
Sesame oil gives Soyaki its distinct nutty aroma. If you don’t have it, consider these options:
- Olive Oil: While olive oil lacks the nutty fragrance of sesame oil, its neutral flavor can blend well in the sauce.
- Peanut Oil: Adds its own nuttiness and works well as a substitute in terms of texture and weight.
- Sunflower Oil or Avocado Oil: Both are mild in flavor and can be used as an alternative if sesame oil is unavailable.
- Tahini (Sesame Paste): If you have tahini on hand, mix a teaspoon into your sauce for a nutty flavor and creamy texture.
4. Garlic Substitutes
Garlic plays a key role in adding pungent and savory elements. Consider these substitutes when you don’t have fresh garlic:
- Garlic Powder: Use 1/3 teaspoon of garlic powder to replace a clove of fresh garlic for a milder flavor.
- Granulated Garlic: An option that is slightly more potent than garlic powder but still milder than fresh garlic.
- Minced Garlic in a Jar: Pre-minced garlic is a convenient alternative. Check the jar for oil or preservatives, as they can slightly alter the flavor.
- Shallots or Onion Powder: If fresh garlic isn’t available, you can use finely minced shallots or a small amount of onion powder to build a similar savoriness.
5. Ginger Alternatives
Ginger adds a zesty, aromatic kick to Soyaki. If you’re out of fresh ginger, try these:
- Ground Ginger: Use 1/4 teaspoon of ground ginger for every 1 tablespoon of fresh ginger. Keep in mind that ground ginger has a more concentrated flavor.
- Frozen Minced Ginger: Many stores carry frozen cubes of minced ginger, which are perfect for sauces. Use as directed.
- Ginger Paste: This pre-prepared option can be found in the produce section. Use it as a 1:1 substitute for grated ginger.
- Galangal: For an exotic twist, try galangal (often used in Southeast Asian cuisine). It’s a bit spicier than ginger but adds an interesting depth.
- Lemon Zest: For a hint of brightness, lemon zest can mimic the citrusy notes that ginger provides.
6. Rice Vinegar Substitutes
Rice vinegar adds balance and tang to Soyaki. If you don’t have it, here are some alternatives:
- Apple Cider Vinegar: A slightly sweeter, fruitier vinegar that is a great substitute. Use it in the same quantity as rice vinegar.
- White Wine Vinegar: This has a similar acidity to rice vinegar and works well in Asian-inspired sauces.
- Lime Juice or Lemon Juice: Fresh citrus juice adds tang and brightness, though it will give the sauce a slightly different flavor profile.
- Distilled White Vinegar (with Sugar): White vinegar is sharp and strong, so dilute 1 tablespoon of vinegar with 1 teaspoon of sugar for a closer flavor match to rice vinegar.
7. Sesame Seeds Options
If you don’t have sesame seeds for adding texture, try one of these:
- Chopped Nuts: Finely chop peanuts or cashews for a crunchy, nutty garnish.
- Everything Bagel Seasoning: If sesame seeds are missing, this blend (which usually contains sesame seeds) can add texture and flavor.
- Poppy Seeds: While not as flavorful, poppy seeds can add a similar crunch.
Final Thoughts
With these ingredient substitutions in mind, you can now make a custom version of Trader Joe’s Soyaki tailored to your pantry and dietary preferences.
More Trader Joe’s Recipes:
Ingredients
- Soy Sauce (¾ cup)
- Rice Vinegar (2 tablespoons)
- Honey (2–3 tablespoons)
- Sesame Oil (2 teaspoons)
- Garlic (2–3 cloves, finely minced)
- Fresh Ginger (1 tablespoon, grated)
- Toasted Sesame Seeds (1 tablespoon)
- Water (⅓ cup)
- Cornstarch Slurry
- Red Pepper Flakes (pinch)
- Pineapple Juice (2 tablespoons)
Instructions
- Prepare the Ingredients: Finely mince the garlic and grate the fresh ginger. Toast the sesame seeds lightly in a dry skillet over medium heat (if they’re not pre-toasted), stirring frequently to avoid burning.
- Combine the Base Ingredients: In a small saucepan, add soy sauce, rice vinegar, honey (or brown sugar), sesame oil, and water. Stir well to combine.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, ensuring they are evenly distributed.
- Simmer the Sauce: Place the saucepan over medium heat and bring the mixture to a low simmer. Let it cook for about 5–7 minutes, stirring occasionally to prevent sticking or burning. This allows the flavors to meld together.
- Incorporate Sesame Seeds (Optional): Stir in the toasted sesame seeds toward the end of the simmering process.
- Adjust Seasoning: Taste the sauce and adjust as needed. Add extra honey for sweetness, a splash of rice vinegar for tang, or more ginger for spice.
- Thicken the Sauce (Optional): If you prefer a thicker sauce similar to a glaze-like teriyaki, add the cornstarch slurry and cook for an additional 1–2 minutes, stirring constantly until the sauce thickens.
- Cool and Store: Once the sauce is done, let it cool completely. Transfer to an airtight jar or container and refrigerate for up to 2 weeks.
