Chinese Seasoned Shoyu
Featured in the Honolulu Star-Advertiser on April 5, 2017.
Recipe compliments of Chef Instructor Linda Yamada-Okamura, Instructor, Asian/Continental Cuisines and Asian/Continental Cuisines “Pop-Up”.
2 tablespoons peanut oil (may substitute with vegetable oil)
2 tablespoons sesame oil
1 (2-inch) piece ginger, peeled and sliced
5 cloves garlic, peeled and halved
2 stalks green onion, bruised
1/4 cup Chinese parsley, roughly chopped
1 cup low sodium shoyu
1 cup water
1/4 cup granulated sugar
Pour oils into a heavy bottom saucepan. Add ginger and garlic; cook over medium heat until light brown (add more oil if necessary). Add green onions and Chinese parsley, let ingredients caramelize and begin to dehydrate. Add in shoyu, water and sugar. Bring to a boil, then turn off heat. Cool to room temperature and refrigerate to allow flavors to develop. Strain out solids, if desired, and use over steamed fish or vegetables, tofu, salads, or used in stir fry. Makes about 2 1/2 cups.
Approximate Nutrient Analysis per Tablespoon serving:
20 calories, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 200 mg sodium, 2 g carbohydrate, 0 g fiber, 1 g sugar, 0 g protein