Sauces and Dips

What is Toyomansi?

Toyomansi is a staple Filipino dipping sauce made by combining toyo (soy sauce) and calamansi juice — a beloved citrus native to the Philippines. It’s simple, zesty, and umami-packed, usually served with grilled or fried meats, fish, or rice-based dishes. A touch of chili can give it an exciting kick.

Ingredients:

• ¼ cup soy sauce (regular or low-sodium)

• 2 tablespoons fresh calamansi juice (about 4–5 calamansi fruits)

Substitute: lime or lemon juice

• 1 small red chili, sliced (optional)

• 1 teaspoon minced garlic (optional)

• ½ teaspoon sugar (optional for balance)

Instructions:

1. In a small bowl, mix soy sauce and freshly squeezed calamansi juice.

2. Add sliced chili and minced garlic if desired.

3. Stir in sugar to balance the saltiness (optional).

4. Serve immediately as a dipping sauce or drizzle over rice and grilled meats.

Serving Size:

Makes about 4 servings (1 tablespoon per person).

Nutrition Facts (Per Serving):

• Calories: 10

• Protein: 0.6g

• Fat: 0g

• Carbohydrates: 1.4g

• Sugar: 0.6g

• Sodium: 680mg

(Values may vary depending on the soy sauce and substitutions used.)

Substitutions & Variations:

• Calamansi substitute: Lime or lemon juice.

• Low-sodium option: Use low-sodium soy sauce.

• Spicy version: Add chopped siling labuyo (bird’s eye chili).

• Sweeter balance: Add a dash of sugar or honey to cut through the saltiness.

• Garlicky twist: Add finely minced garlic for extra flavor.

FAQs

Q: Can I make Toyomansi ahead of time?

Yes! You can make it ahead and store it in the fridge for up to 3 days. The garlic and chili will intensify over time.

Q: Is Toyomansi vegan?

Yes — just make sure your soy sauce is vegan (some may contain flavor enhancers derived from animals).

Q: What dishes go best with Toyomansi?

It’s perfect for inihaw (grilled meats), fried fish, lumpia, siomai, tapsilog, or even plain rice.