Flavored Soy Sauce

Whenever we picked up roast pork or chicken from Chinatown, it always came with a small side of soy sauce. It was always my favorite part since it was so tasty and went so well over rice. This my version of the flavored soy sauce. It can be used as a marinade for meat or a sauce for whatever you want. I use it sometimes instead of mayo on my sandwiches when I want to change up the flavor. The sauce works really well mixed through with some steamed mixed vegetables. The possibilities are endless really =)

And it goes really really well mixed through with some white rice.

What you need:

  • 6 stalks of scallions, finely minced
  • 1″ piece of ginger, finely minced
  • 1/2 medium red onion, finely minced
  • 1/4c sugar
  • 1/4c white japanese cooking wine
  • 1/4c vegetable
  • 1 tsp sesame oil
  • 3/4c soy sauce
  • Empty glass bottle with lid
  • funnel, optional but very helpful

Start by mincing your scallions, ginger and onions. After mincing take the vegetables and lace between two paper towels to remove as much moisture as possible. Set aside.

Heat up the wok. Add the vegetable oil. When the oil is hot mix in the onions, ginger and scallions. Let the mixture cook through for a few minutes.

Next pour in the cooking wine, sugar, sesame oil and soy sauce. Mix well. Cook the mixture for a few more minutes until the mixture begins to bubble like this. At this point, all the sugar has dissolved and most of the oil has mixed through and combined with the soy sauce.

After the mixture has been bubbling for a few minutes turn off the heat. The sauce will continue to cook. Let the mixture sit for 15 minutes or until cool. Grab you glass bottle. If it has a small opening, you will need a funnel. If your glass jar has a big opening, say 3″ in diameter, then you can skip the funnel. Pour sauce into container.

The mixture will stay for about a month.  Before use shake the bottle to combine the soy sauce and oil, similar to a balsamic vinagrete. The flavor is extremely concentrated so use sparingly. I would suggest mixing the sauce with a little bit of hot water prior to use to dilute the flavor. Enjoy!

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