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Vegan East Asian Recipes
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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.