Garlic Soy Sauce

1. 1

   Sterilise a container with boiling water.

2. 2

   Wash the garlic, pat dry thoroughly, and cut off the root ends.

3. 3

   Thinly slice into 3 mm or use whole.

4. 4

   Put the garlic into the container, pour in enough soy sauce to cover the garlic, and seal with the lid to keep it from going bad.

5. 5

   When you are using the whole garlic without slicing, you can keep the mixture at room temperature.

6. 6

   When I use sliced garlic, I keep the sauce in the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.