Claypot Rice Seasoning Sauce

Claypot Rice Seasoning Sauce

A dark, savory-sweet sauce that gives claypot rice its glossy, restaurant-style finish.

Total 8 min Makes 16 oz Calories 35/serving

Dietary

Pescatarian, Dairy free, Nut free

Allergens

Soy, Wheat, Sesame

This blend of soy sauces, oyster sauce, and a touch of sugar delivers the deep umami and caramel-brown sheen that defines Cantonese claypot rice. Drizzle it over rice and toppings just before the final steam so the flavors soak into every grain. It comes together in minutes and keeps well for future batches of claypot rice or stir-fries.

Ingredients

  • 1/3 cup light soy sauce
  • 3 tablespoons dark soy sauce
  • 3 tablespoons oyster sauce
  • 2 tablespoons Shaoxing wine
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon white pepper
  • 1/3 cup water

Method

  1. In a small saucepan, combine the light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, sesame oil, white pepper, and water.

  2. Whisk the mixture over medium heat until the sugar fully dissolves.

  3. Bring to a gentle simmer, then remove from heat and let cool slightly before using or storing.

  4. Pour the warm sauce over the rice and toppings in the claypot during the final minutes of cooking, or transfer to a jar and refrigerate for up to 2 weeks.

Rate this recipe

★ 3.5 (1)

Claypot Rice Seasoning Sauce

This blend of soy sauces, oyster sauce, and a touch of sugar delivers the deep umami and caramel-brown sheen that defines Cantonese claypot rice. Drizzle it over rice and toppings just before the final steam so the flavors soak into every grain. It comes together in minutes and keeps well for future batches of claypot rice or stir-fries.

8 min 16 oz 35 cal

Ingredients

  • 1/3 cup light soy sauce
  • 3 tablespoons dark soy sauce
  • 3 tablespoons oyster sauce
  • 2 tablespoons Shaoxing wine
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon white pepper
  • 1/3 cup water

Method

  1. 1

    In a small saucepan, combine the light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, sesame oil, white pepper, and water.

  2. 2

    Whisk the mixture over medium heat until the sugar fully dissolves.

  3. 3

    Bring to a gentle simmer, then remove from heat and let cool slightly before using or storing.

  4. 4

    Pour the warm sauce over the rice and toppings in the claypot during the final minutes of cooking, or transfer to a jar and refrigerate for up to 2 weeks.