Oyster Sauce (Hao You)
カキの旨味が凝縮！一滴でプロの味になる「中華の魔法のソース」
Description
A versatile seasoning originating in Guangdong, now loved worldwide. The rich broth from boiling fresh oysters is condensed and thickened with sugar, soy, and starch. Adding just a drop to stir-fries or stews yields overwhelming seafood umami, sweet-savory depth, and a beautiful glaze.
Classification: Everyone, Condiment, Umami Seasoning, Guangdong Cuisine, Oyster, Seafood Umami, Versatile Sauce
Shops selling Oyster Sauce (Hao You)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Oyster extract
- Sugar
- Salt
- Wheat flour
- Amino acids
- Caramel color
Instructions
- [Typical Uses]
- Use as the main seasoning for meat and veggie stir-fries like Beef and Broccoli (Hao You Niu Rou).
- Drizzle raw, or mixed with hot oil, over blanched lettuce or greens (Bai Zhuo Sheng Cai).
- Add a dash as a secret ingredient in fried rice or noodles.
- Use as a flavor base for Dim Sum fillings (turnip cakes, spring rolls).
Learn more Substitutes, pairings, tips
Key spices
Intense amino acid/taurine umami of oysters、and sticky sweet-salty flavor
Substitutes at Japanese supermarkets
(Authentic brands like Lee Kum Kee are easily available in JP supermarkets)
Pairing
Oyster Sauce Greens / Beef Stir-fry
Trivia
In 1888, a Cantonese chef (Lee Kum Sheung) forgot oyster soup on the stove. Tasting the thick, near-burnt extract at the bottom, he found it astonishingly delicious—this is the birth story of Oyster Sauce (Lee Kum Kee brand).
Eating tips & etiquette
Heating it too long destroys the oyster flavor; the trick to the best result is adding it at the 'very end' of a stir-fry and tossing briefly. It is extremely potent, so be careful not to over-add.
Allergen
Wheat, Soybeans