Taiwanese thick soy sauce recipe
Taiwanese thick soy sauce (soy paste) is sweet, savory, and easy to make at home. Use it for drizzling, dipping, or braising—gluten-free option included! (Makes 2/3 cup)
Servings: 11 tbsp
Ingredients
- 3 tbsp light soy sauce
- 3 tbsp dark soy sauce
- ¼ cup water 4 tbsp
- 2 tbsp mirin
- 3 tbsp coconut brown sugar
- 2 tsp Chinese black vinegar
- ⅛ tsp garlic granule
- ⅛ tsp coarse sea salt
- A small pinch Five spice powder
- 1 tbsp glutinous rice flour or mochiko sweet white rice flour
Instructions
- In a medium sauce pot, add the ingredients from light soy sauce to five spice powder.
- In a separate bowl, make a slurry: mix the rice flour with 2 tablespoons of cold water until smooth.
- Bring the soy sauce mixture to a low simmer over medium-low heat, stirring with a wooden spoon to dissolve the sugar, about 5-6 minutes. Whisk in the slurry.
- Continue cooking over medium-low heat, stirring constantly, until the sauce thickens to a slightly thinner-than-maple-syrup consistency (about 2 minutes).
- Turn off the heat and let the sauce cool. It will thicken slightly more as it cools and the texture will coat the back of the spoon.
Notes
- Usage: Use it wherever you’d like to replace oyster sauce or use it as a seasoning sauce for Soy chicken marinade, cold tofu salad, Braised tofu, Taiwanese beef noodle soup, Taiwanese braised minced pork, or Slow cooker Lu rou fan…etc.
- Storage info: Store the sauce in an airtight container in the fridge. It will stay fresh for up to 5 days. The flavor and texture hold up well, thanks to the sugar, soy, and vinegar. If you notice any sour smell or mold, it’s time to toss it. Give it a stir before using, as it may thicken more or separate slightly after chilling.
- Can you freeze the sauce? Yes — you can freeze the sauce for longer storage. After cooling completely, spoon it into a freezer-safe container or portion it into ice cube trays or small silicone molds. Once frozen, transfer the cubes to a labeled freezer bag. It’ll last up to 6 months in the freezer without significant quality loss. To use, thaw a cube in the fridge or heat it gently in a pan — it will melt back into a smooth, glossy sauce.
- Can I use another starch instead of glutinous rice flour?
- You can use tapioca or cornstarch, but the texture will be different. Glutinous rice flour gives the sauce a smooth, glossy, slightly sticky finish—just like traditional Taiwanese soy paste. It also holds up better after chilling, staying thick and shiny without separating.
- Tapioca or cornstarch can work in a pinch, but they thicken much faster. After adding the slurry, cook for only 30 seconds to 1 minute, just until the sauce thickens slightly. Overcooking will make it turn gloopy or too sticky.
- If your sauce turns jello-like or clumpy after refrigeration, just pop it in the microwave on medium power for 10 seconds, stir, and repeat as needed. A small splash of water can help loosen the texture until it becomes pourable again.
- Chinese black vinegar substitute: Use aged balsamic vinegar. While it’s not the perfect substitute, it provides a similar flavor note - tart, fruity, and acidity.
- Thick soy sauce substitute: You can buy a bottle online—Kimlan is a classic Taiwanese brand, and Yunhai makes a gluten-free version that’s lighter in texture. If you’re short on time, oyster sauce works too. Just note the flavor will be sharper, with a more pronounced MSG-like taste.
- Gluten-free dark soy sauce on amazon.
Nutrition
Serving: 1tbsp | Calories: 24kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 488mg | Potassium: 27mg | Fiber: 0.1g | Sugar: 3g | Calcium: 3mg | Iron: 0.2mg
