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home > recipes > sauces and condiments > sweetened soy sauce
from Tokyo, Japan 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.... Sweetened Soy Sauce (translated from a Japanese TV cooking course) 1 cup soy sauce (Japanese, not Chinese) 2/3 cup sugar (I use about half that) 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 (2?) 1 or 2 stars of star anise (I'd use more, but my husband won't let me) 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. -- Louise Bremner

Sweetened Soy Sauce


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keyword: sweetened
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ethnicity: japanese
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(posted October 30, 1999)

from Tokyo, Japan

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....

Sweetened
Soy
Sauce (translated from a Japanese TV cooking course)

1 cup
soy
sauce (Japanese, not Chinese)
2/3 cup
sugar (I use about half that)
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 (2?)
1 or 2 stars of
star
anise (I'd use more, but my husband won't let me)
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.

-- Louise Bremner



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