soy glaze;
Soy glaze is that thick and rich umami-packed condiment that you never knew you needed. I first used it in a blue apron recipe and once I tasted it I ran out to the store and searched for it. It’s since become a pantry staple. But when I last went to restock, I couldn’t find it. I started panicking. But since I had a few Tablespoons left in my current jar…to the kitchen I went!
With a sprinkle of luck, I made a delicious, rich, thick, savory sauce that I can make out of pantry ingredients! The base of the sauce is really hoisin and soy sauce. It is soy glaze after all. The hoisin helps with the thickness and gives the sauce a touch of sweetness. The honey helps with sweetness too.
The important building blocks are hoisin, soy sauce, and honey. But for the full complex effect, make sure you add the two additional ingredients.
secret to success
The three—hoisin, soy sauce , and honey make the base. In fact, that’s what blue apron recommends to make your own. It’s fine, if a bit sweet. But to get that extra complexity you need a couple extra ingredients. But for the full complex effect of soy glaze, don’t skip out on the yoshida sauce or balsamic glaze. You won’t regret it when you taste the complex notes and extra wow factor. You’ll be amazed just how much extra flavor the two impart. One of those “I can’t put my finger on it but it’s DELICIOUS” vibes.
The best part is you can thicken the sauce in the microwave. No stovetop needed. Microwave in 30 second bursts to make sure it doesn’t boil over. You’re basically evaporating the water and liquid to make this soy glaze super concentrated. It will literally boil so make sure you handle the container with care!! DO NOT burn yourself.
DO NOT BURN YOURSELF. You’re basically boiling the sauce, just using the microwave. So handle your container with care and appropriate potholders.
secret to success
Now that I know how to make soy glaze myself, I plan to make a big batch of it and keep it on hand. Soy glaze is perfect for my miso-glazed chicken wings, or for a home-style meal try this soy-glazed meatloaf. They’re both packed with amazing soy glaze taste and pretty simple recipes. I promise once you get a taste of this stuff, you won’t go back!
The soy glaze will continue to thicken slightly as it cools. So keep in mind the consistency you see when you take it out that final time is shy of the final consistency. I’ll also mention that I have an anecdotal high-powered microwave. You may need to increase the microwave time if your microwave tends toward lower power. As I’ve mentioned, you wanna see bubbles and the mixture actually boiling to get the perfect consistency for soy glaze. And once it boils, you want it to keep boiling for a while to reduce that liquid and concentrate the flavors.
The timing in this recipe instructions are based on my (ancedotally) high powered microwave. Adjust as needed by looking at the texture of the sauce.
secret to success
Once it cools, you can store it in the back of your refrigerator for a long time. Adding it to the refrigerator will make it thicken up even further, so you may want to take it out and let it come to room temperature while you prepare other ingredients for a recipe to use the soy glaze in.
secrets to success;
Want all the best tips and tricks to make this recipe a success? Check out the blog post above to find out more!
more recipes;
Where to use this delicious soy glaze? Don’t worry, I’ve got you covered!
- Slather on this delicious glaze for a new way to jazz up meatloaf: soy-glazed meatloaf.
- Try miso glazed chicken wings for a crisp, oven-baked wing with a WOW of flavor. Perfect for game nights or a delicious appetizer!
- Add the glaze to brown sugar bacon-wrapped water chestnuts for an extra umami-packed version of this satisfyingly crunchy appetizer. It’s perfect for parties!
soy glaze;
Ingredients
- 1 Tbsp hoisin sauce
- 1 Tbsp soy sauce
- ½ Tbsp yoshida sauce
- ½ tsp honey
- ½ tsp balsamic glaze
Instructions
- Add all ingredients to a small microwave-safe bowl and whisk until combined (I use like an ice cream bowl, something very small.)
- Microwave for 2 minutes, in four 30-second increments. Watch closely and stir as needed. Be careful when handling. You're essentially boiling the mixture, just in the microwave. Especially if using a glass or ceramic bowl, it will get hot. Please don't burn yourself. Note 1: the bigger your bowl, the more surface area it has to heat and evaporate. So if you're using a larger bowl, it may need less time to reach the desired thickness. Note 2: the soy glaze will continue to thicken as it cools, so aim for something a little runnier than you actually prefer.
