Thick Soy Sauce
これぞ台湾の醤油！どんな小吃も美味しくする「甘くてドロッとした」魔法
Description
Soy sauce thickened with starch and sugar. Mild saltiness and strong sweetness; always appears as a finishing touch for Taiwanese Xiaochi.
Classification: For Everyone,Soy Sauce,Taiwanese Sweet Thick Soy
Shops selling Thick Soy Sauce
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Soy sauce
- Sugar
- Starch(for thickening)
Instructions
- [Usage Secret]
- [Drizzling Style] Brush or pour over freshly steamed Xiaolongbao, Danbing, or Radish Cake (Luobo Gao).
- [Side Dish Sauce] Drizzle over boiled greens (Tang Qingcai) or Century Egg Tofu. Using it with You Cong Su (fried shallots) multiplies the deliciousness.
- [Braising (Luwei)] Use instead of regular soy sauce to instantly add gloss and sweetness for pro-level 'amber' braised dishes.
Learn more Substitutes, pairings, tips
Key spices
Rich soy aroma and strong sweetness
Substitutes at Japanese supermarkets
Japanese Mitarashi dashi (closer to soy sauce)
Pairing
Xiaolongbao, Radish Cake, Danbing, Century Egg Tofu
Trivia
[For Everyone] Expecting Japanese soy sauce, you'll be surprised by its sweetness and viscosity, but this is the secret to Taiwanese 'richness'. Premium ones made from black bean soy (Yinyou) have an abnormally deep umami.
Eating tips & etiquette
[Unique Eating] At night markets, connoisseurs mix massive 'grated ginger' into this thick soy sauce to dip milkfish or pork offal!
Allergen
Soy, Wheat