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Sweetened
Soy Sauce
From: Louise
Bremner
(*teienjanyu* in Japanese, dunno about Chinese)
This takes a little planning to have ready, but worth it. I translated
it from a televised short course on Szechwan cooking, proving that
Szechwan cooking isn't all fire....
- 1 cup Japanese-style soy sauce
- 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 would
complain)
- 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 Oy**er Sauce.
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