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Matcha Citrus Ginger Glaze (~18 Cal / 2 Tbsp)

·226 words·2 mins
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A glossy, citrus-forward glaze that works on fish or chicken. The matcha adds EGCG, L-theanine, and chlorophyll at near-zero caloric cost. Thickens further as it cools – thin with a splash of dashi if needed after refrigeration.

Why these ingredients
Matcha delivers EGCG (a powerful antioxidant), L-theanine for calm focus, and chlorophyll. Kombu dashi provides iodine, glutamates, and trace minerals at near-zero calories. Dulse flakes replace salt while contributing iodine, potassium, and iron.

Ingredients
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  • 1/2 cup kombu dashi (or cold-brewed matcha: 1 tsp ceremonial matcha steeped in 1/2 cup cold water for 2 minutes)
  • 1/4 cup low-sodium soy sauce
  • Juice of 1 orange
  • 1 tsp fresh ginger, microplaned
  • 1 tsp rice vinegar
  • 1 tsp refined coconut oil
  • 1/2 tsp dulse flakes
  • 1 tbsp monk fruit sweetener
  • 1/8 tsp xanthan gum

Instructions
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  1. Combine dashi (or cold-brewed matcha), soy sauce, orange juice, ginger, rice vinegar, coconut oil, dulse flakes, and monk fruit sweetener in a small saucepan.
  2. Simmer for 5 minutes to reduce.
  3. Remove from heat. Whisk in 1/8 tsp xanthan gum until glossy.
  4. Cool completely before storing. The glaze thickens further as it cools.

Storage
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Keeps 2 weeks refrigerated. Coconut oil is refined and high-heat stable – no PUFA concerns.