Oyster Sauce
ただの茹で野菜が一瞬でご馳走に！台湾食堂の旨味を支えるカキのソース
Description
A gooey sauce concentrating fresh oyster broth, seasoned with sugar and soy sauce. Consumed daily in Taiwan to add richness to stir-fries or as a topping for boiled veg.
Classification: For Everyone,Oyster Sauce,Umami Bomb
Shops selling Oyster 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
- Oyster extract
- Sugar
- Salt
- Soy
- Wheat
- Starch
Instructions
- [Usage Secret]
- [Royal Road of Tang Qingcai (Boiled Greens)] Ordering boiled lettuce or Chinese broccoli at Taiwanese eateries always brings it drenched in this oyster sauce. This alone makes rice infinitely edible.
- [Beef Stir-fry Richness] Adding
- tbsp to beef and bell pepper stir-fry or scallion beef boosts meat umami unbelievably.
- [Fried Noodles] Used blended with soy sauce as the flavor base for Taiwanese fried noodles (Chao Mian).
Learn more Substitutes, pairings, tips
Key spices
Rich ocean aroma of oysters and caramel-like sweet scent
Substitutes at Japanese supermarkets
Japanese oyster sauce (Lee Kum Kee, etc. Exactly the same)
Pairing
Boiled lettuce, Beef stir-fries, Taiwanese fried noodles
Trivia
[For Everyone] Originated in HK (Lee Kum Kee, etc.), but completely established in seafood-rich Taiwan as an essential condiment. While 'Jiangyou Gao' specializes in sweetness, oyster sauce features 'intense seafood umami and saltiness'. The true identity of the umami in brown side dishes at Taiwanese buffets (Zizhu Can) is mostly this.
Eating tips & etiquette
[Unique Eating] When frying minced pork and tofu, using plenty of this Hao You instead of doubanjiang makes a 'non-spicy oyster Mapo Tofu' that delights kids!
Allergen
Oysters (Seafood), Soy, Wheat