You are probably obsessed with sweet and salty if you clicked on this post. Yes, we’re on the same boat. These two flavors go so well together, and I use them in most of my cooking.
Sweet soy glaze is a very popular sauce in Asian cooking. It’s often used to marinate meats, vegetables, tofu and other types of protein. It has a slightly salty flavor with a touch of sweetness. Think of it as soy sauce meets molasses.
You can find sweet soy glaze or sauce at any Asian market or even online. But, this homemade sweet soy glaze is very easy to make and way better than store-bought. My favorite dishes to pair with this sauce is Lo Mein Noodles and Soy Glazed Pork Belly. Let’s give it a try. I’m sure this sweet soy glaze will become a staple in your cooking.
Ingredients
- Minced garlic
- Sliced ginger
- 1/2 cup Soy sauce
- 5 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp oyster/hoisin sauce
- 2 tsp sugar
- 1/2 cup water
- 1/2 tsp sesame oil
- sesame seed – OPTIONAL
How to make sweet soy glaze at home?
- In a saucepan, saute the ginger slice and garlic until become golden.
- Add the rest of the ingredients except water and stir until the sugar is dissolved.
- Add the water and turn the heat to medium. Simmer for about 10 minutes until the sauce slightly thickens. It becomes thicker as it cools down.
- Pick out the ginger slices and let the sauce cool down.
- OPTIONAL – Use a pestle and mortar to grind the sesame seed, then mix it with the sauce at the end.
Notes:
- Watch out for sauce. As the sauce is boiling, you want it to still have that runny consistency. When the sauce cools down, it becomes thicker.
- Water will evaporate from the sauce while simmering. Recommend adding water to prevent too much evaporation and reduce the risk of burning the sauce.
Dishes that use sweet soy sauce
You can make sweet soy glaze ahead of time and store in the fridge, when it’s time to prepare a quick dinner, this sauce can be used to make many delicious dishes, but here are just a few ideas:
-Pan-fried soy glazed eggplant – my favorite!
There are also many variations of these recipes, so there’s sure to be a recipe that fits your taste. Experiment and see what you like the best!
FAQs
Is sweet soy glaze the same as teriyaki?
There are a few key differences between the two sauces, the most notable of which is the sweet soy glaze. Teriyaki is a Japanese sauce that is typically made with soy sauce, sugar, sake, and garlic. The sweet soy glaze is a derivative of teriyaki that is sweeter. The two sauces also differ in terms of their flavors. Teriyaki is more savory, with a stronger flavor of soy and sake, while the sweet soy glaze is sweeter with a more pronounced sweetness.
How long does homemade sweet soy sauce glaze last?
Homemade sweet soy sauce is a delicious and easy way to add a touch of sweetness to your food. It is easy to make, and the sauce can last for up to three months if stored in a covered container in the fridge. Make sure to boil the sauce well and store it in a covered container.
How do I make sweet soy glaze thicker?
How do I make sweet soy glaze thickers?
Simmer it longer to reduce moisture, or stir in a cornstarch slurry (1 tsp cornstarch + 1 tsp water) while cooking. Keep stirring until it reaches your desired thickness.
Can I make it less sweet?
Absolutely. Just reduce the sugar or honey by half and balance the flavor with a splash of rice vinegar or lime juice to keep it tangy but not overly sweet.
Other recipes I think you might like
Brands I Use to make Sweet soy glaze
Homemade Sweet Soy Glaze
Ingredients
- minced garlic
- sliced ginger
- 1/2 cup soy sauce
- 5 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp oyster/hoisin sauce
- 2 tsp sugar
- 1/2 cup water
- 1/2 tsp sesame oil
- OPTIONAL sesaeme seed
Instructions
- In a saucepan, saute the ginger slice and garlic until become golden.
- Add the rest of the ingredients except water and stir until the sugar is dissolved.
- Add the water and turn the heat to medium. Simmer for about 10 minutes until the sauce slightly thickens. It becomes thicker as it cools down.
- Pick out the ginger slices and let the sauce cool down.
- OPTIONAL - Use a pestle and mortar to grind the sesame seed, then mix it with the sauce at the end.
Notes
- Watch out for sauce. As the sauce is boiling, you want it to still have that runny consistency. When the sauce cools down, it would become thicker than when it’s hot.
- Water will evaporate from the sauce while simmering. Recommend adding water to prevent too much evaporation and reduce the risk of burning the sauce.
3 Responses
Great recipe. Love this sauce!
Hi, so I see you have sesame oil in your photo, but it is not listed in the ingredients. Is that a mistake? Should that be labeled as honey rather than sesame oil?
Thanks for catching that, it’s been added.