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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.

  • Duration
  • Cook Time
  • Prep Time
  • 5 cupsServings


  • 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


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

Chanukah 2013 Magazine