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Sweetened Soy Sauce


This isn't "minimal-prep", but you can make a batch up and store it in the fridge for future reference. And it smells so good while simmering....

(translated from a Japanese TV cooking course)

1 cup soy sauce (Japanese, not Chinese)
2/3 cup sugar
1/2 cup sake or sherry
10 cm long onion, or half a round onion, roughly chopped
1 knob ginger, thinly sliced
15 g cinnamon sticks
1 or 2 stars of star anise
15 g dried orange peel

Put all ingredients in pan, bring to boil, and simmer over low heat for approximately one hour, until liquid has reduced to about 2/3. Strain, cool, and store in fridge for up to one month. Use in same quantities as Oyster Sauce.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.