Name: Sichuan Soy Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 3-inch piece of ginger, chopped; 1 scallion (chopped); 1 piece star anise (broken); 1 teaspoon lightly crushed black peppercorns; 1 teaspoon lightly crushed anise seed; 1 teaspoon lightly crushed fennel seed; 1 teaspoon lightly crushed coriander seed; 1 cinnamon stick; 1 cup brown sugar; 4 cups superior soy sauce; 1 tablespoon balsamic vinegar; 1 cup water

Sichuan Soy Sauce

Soy sauce out of the bottle doesn’t taste very good and is not exactly a “sauce.” This simple flavor-enhancing treatment will guarantee you delicious and authentic soy sauce that can be used during cooking and as a condiment at the table. The soy sauce will keep for 6-12 months in the refrigerator.

Sichuan Soy Sauce

Prep Time 5

Cook Time 15

Total Time 20

Print Recipe Pin Recipe

Servings

Ingredients

1 3-inch piece of ginger, chopped
1 scallion chopped
1 piece star anise broken
1 teaspoon lightly crushed black peppercorns
1 teaspoon lightly crushed anise seed
1 teaspoon lightly crushed fennel seed
1 teaspoon lightly crushed coriander seed
1 cinnamon stick
1 cup brown sugar
4 cups superior soy sauce
1 tablespoon balsamic vinegar
1 cup water

Instructions

Combine all ingredients in a large saucepan. Bring to a boil, simmer 1 minute. Remove from heat and let steep 10 minutes. Strain through chinois. Store the soy sauce, covered, in the refrigerator for up to 6 months.
Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Winter 2013 SUBSCRIBE NOW