Super easy and very tasty! I meal prepped this for the week.
I halved the sauce and it still tasted fantastic! I didn’t have several of the ingredients but the sauce + sesame oil really make this dish 🙂

How much ginger paste did you use when substituting for the fresh ginger? I have not used ginger paste before. Thanks:)

I did what others suggested and halved the soy sauce. I used brown sugar instead of honey and added chili flakes and sesame seeds at the end. Very good.

I love most of the recipes that I’ve tried from this website, they’ve been great. This recipes unfortunately was not a hit for us, the predominate taste is soy sauce and I couldn’t get past that.

Ok this has become a staple
in my house! We add lime, cilantro, and chili pepper flakes on top. We also use extra ginger and only use coconut aminos rather than the soy sauce.

Served with Japanese bbq sauce on top and it was delicious!

I doubled the recipe with all the ingredients, including the sauce. This is a great recipe, but the soy sauce, even with reduced sodium and adding water, was too salty to enjoy. If I make it again, I’ll use 1/3 cup of low-sodium soy with water added to make up the difference for the double recipe. I would add even less low-sodium soy sauce with water to a single recipe.
Thanks for the otherwise delicious recipe!

In reply to LJ.

I doubled the recipe with all the ingredients, including the sauce. This is a great recipe, but the soy sauce, even with reduced sodium and adding water, was too salty to enjoy. If I make it again, I’ll use 1/3 cup of low-sodium soy with water added to make up the difference for the double recipe. I would add even less low-sodium soy sauce with water to a single recipe.
Thanks for the otherwise delicious recipe!

Absolutely delicious over basmati rice!

Very good but too salty! Next time, I will use 1/4 cup low salt soy sauce and add a little vegetable broth to make up difference.