Dark Soy Sauce

Dark Soy Sauce

A thick, molasses-dark brew simmered until syrupy for color and deep caramel notes.

Total 1 hr 15 min Makes 16 oz Calories 18/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Wheat

This slow-reduced sauce combines regular soy sauce with sugar and spices, simmered until thick and glossy. It lends braises and stir-fries a deep mahogany color and a subtle sweetness without excessive saltiness, and keeps well in the refrigerator for months.

Ingredients

  • 2 cups regular soy sauce
  • 1/3 cup dark brown sugar
  • 2 tablespoons molasses
  • 1 star anise pod star anise
  • 1 stick cinnamon stick
  • 2 slices fresh ginger, unpeeled
  • 1 cup water

Method

  1. Combine the soy sauce, dark brown sugar, molasses, star anise, cinnamon stick, ginger slices, and water in a 6-quart saucepan.

  2. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves.

  3. Reduce heat to low and simmer uncovered, stirring occasionally, until the liquid reduces by nearly half and turns thick and syrupy.

  4. Remove from heat and let cool to room temperature; the sauce will thicken further as it cools.

  5. Strain the sauce through a fine-mesh sieve into a clean glass jar, discarding the spices and ginger.

  6. Seal and store in the refrigerator, where it will keep for up to 3 months.

Rate this recipe

★ 4.6 (1)

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    Dark Soy Sauce

    This slow-reduced sauce combines regular soy sauce with sugar and spices, simmered until thick and glossy. It lends braises and stir-fries a deep mahogany color and a subtle sweetness without excessive saltiness, and keeps well in the refrigerator for months.

    1 hr 15 min 16 oz 18 cal

    Ingredients

    • 2 cups regular soy sauce
    • 1/3 cup dark brown sugar
    • 2 tablespoons molasses
    • 1 star anise pod star anise
    • 1 stick cinnamon stick
    • 2 slices fresh ginger, unpeeled
    • 1 cup water

    Method

    1. 1

      Combine the soy sauce, dark brown sugar, molasses, star anise, cinnamon stick, ginger slices, and water in a 6-quart saucepan.

    2. 2

      Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves.

    3. 3

      Reduce heat to low and simmer uncovered, stirring occasionally, until the liquid reduces by nearly half and turns thick and syrupy.

    4. 4

      Remove from heat and let cool to room temperature; the sauce will thicken further as it cools.

    5. 5

      Strain the sauce through a fine-mesh sieve into a clean glass jar, discarding the spices and ginger.

    6. 6

      Seal and store in the refrigerator, where it will keep for up to 3 months.