I created this sauce because I though it would be handy to have and could be used in many dishes.It was delicious to add this sauce to fried rice. It made the dish appetizing.When making fried chicken, you can use just the soy sauce from this sauce, so you don't need to bother grating the garlic. Store in the fridge. Recipe by Minaichigo

This recipe was passed down to me from my mom, and is a staple in our house.You can pickle the garlic without slicing, but you could use the sliced garlic in cooking, so I make 2 kinds of garlic soy sauce in my house.Adjust the amount of garlic to your liking. Recipe by Yuuyuu0221

As you only have the aroma instead of eating the actual garlic, the smell doesn't linger as long and you don't have garlicky breath afterward.I wrote "100 ml or more" for the amount of soy sauce, because you first use enough soy sauce to just cover the garlic cloves. Afterward, you can add as much soy sauce as you like. The aroma is best if you use it up within one week. The garlic changes colour, so take them out after about 3 days. Recipe by Yukoai_yukoi

My friend K who lived in Chicago served me tasty onigiri rice balls, which inspired me to make this recipe. Probably her version contained her secret ingredient of garlic miso, but I'm pleased enough with the result of my own version.Change the amount of garlic and shiso leaves to suit your taste. It can be preserved for several months in the fridge if you dry the shiso thoroughly. Don't leave it untouched. Consume the marinated garlic and shiso leaves and add fresh batches. When you stock up on shiso leaves or when the inside of the container looks filthy, use it up and make a new marinade. Recipe by Yukirinrin

Use this sauce for karaage (fried chicken) marinade or add it to stir-fry dishes.If there isn't much soy sauce left in the jar, add some more in. You can store this sauce in the fridge for a long period of time. Recipe by kyonmi

This Chinese Garlic Sauce is a flavorful, hearty, and satisfying brown stir-fry sauce. It's a delicious homemade alternative to takeout and has the perfect combination of spicy, salty, and sweet flavors! The recipe is vegan, low in fat and calories, and can be made gluten-free!

I had a favorite teriyaki place and they served a sauce like this. They closed before I could find out how it was made. After much trial and error, I came up with this. Great for steak, chicken and teriyaki or whatever you want. You can decrease or add more garlic, just let the garlic powder reconstitute before you add more.

A dish very similar to what I seen on this site with a couple of things extra I added ,very tasty

I wasn't a big fan of store-bought sesame sauce since the sesame flavor is too strong for me. But I added more ingredients with strong flavors and aromas such as miso and garlic. Now I find it really tasty and easy to eat.You can swap the amount of mirin and sugar. You can enjoy both types, thick and thin. Recipe by *3103*

I just combined 5 ingredients I use all the time. You can add other ingredients too if you like.By using garlic powder, the garlic flavor is distributed evenly in the sauce, which remains smooth. I also think it's a bit less stinky than using chopped or grated garlic. If you love garlic, add more garlic powder, but you may be a bit smelly the next day. For 1 basic batch. Recipe by *3103*

I always eyeball this when I make it, so I wrote down the amounts properly for reference. These are some ingredients that matched the sauce well.Tofu hamburgers, grilled vegetables (eggplant, asparagus, etc.)When making the fried garlic chips, make sure not to burn them. Otherwise they will be bitter. In Step 3, if there is too much oil, soak some up with paper towels before adding the flavoring ingredients. Otherwise the fat will congeal when the sauce is cold. The texture won't be as appealing. Recipe by mico_mico