sweet soy sauce

Bulgogi – Korean Beef BBQ (불고기) is probably one of the best known Korean Beef BBQ dish and this authentic marinade recipe has been used in my family for over 25 years.

Bulgogi - Authentic Korean Beef BBQ Recipe

lb Thinly sliced sirloin ((top sirloin

soy sauce

Tbsp light brown sugar ([white sugar ok])

Tbsp honey ([ 2 t sugar

Tbsp rice cooking wine

Tbsp sesame oil

Tbsp minced garlic

tsp black pepper

sesame seeds

Tbsp chopped green onion

Tbsp pear, puree ([

Make sauce by mixing all of the marinade ingredients together except for any optional vegetables such as onions or mushrooms.

Mix in the bulgogi beef into the sauce prepared above – in a bowl big enough to hold the beef. Make sure the sauce is well mixed with the beef. You will need to use your hands here and just massage everything together.

&nbsp;Heat up your favorite frying pan on high heat and just pan fry/stir fry the meat until it’s slightly brown on both sides.&nbsp;

How to make soft and chewy, Tofu Mitarashi Dango (みたらし団子).

Easy Tofu Mitarashi Dango (みたらし団子)

(¾ cup) Shiratamako (glutinous rice flour)

(½ cup

Water

Bowl of ice water

3-5 bamboo skewers

tbsp Soy sauce

Sugar

tbsp Mirin

tsp Corn starch / potato starch

2½ tbsp Cold water

Start boiling a large pot of water. You can make this recipe while you're waiting for the water to boil.

Place your bamboo skewers in water to soak. (This makes the dumplings easier to slide on later.)

Take a mixing bowl and add 100g (¾ cup) of shiratamako flour. Whisk the dry flour for a minute, I find this helps create a smoother dough.

Add 125g of silken tofu to the bowl and mix it together with your hands.

Knead the dough until it's smooth and has the texture of an earlobe. (It's a Japanese saying and it works!)

If it seems dry and gets cracks add an extra 1-2 tsp of silken tofu. (you can add water instead but be careful, add ½ tsp at a time)

Divide the dough into 15 equal pieces and roll them into balls. They should be about 15g (½oz) per ball.

Add them to the boiling water all at the same time. They will sink to the bottom of the pot so stir them occasionally to stop them from sticking to the bottom.

When they start floating to the top of the water (after about 5-7 mins), set a timer for 2 minutes.

When 2 minutes are up, use a mesh spoon to transfer them to a bowl of ice cold water.

Get your bamboo skewers and pierce them through the centre of each dumpling. If you are making dango with 5 pieces, you will have 3 complete dangos. If you are making them with 3 pieces, you will end up with 5 in total.

Heat up a non-stick frying pan (you don't need any oil unless you don't have non-stick. Use a flavourless oil like vegetable or canola) and add the dango.

Allow to char a little and then turn. (This adds a toasty flavour and some extra texture! Alternatively you can scorch them with a blowtorch or over the fire on a gas stove, be careful though.)

Dango

Take a small cold pan and add 1 tbsp soy sauce, 2 tbsp sugar, 1 tbsp mirin, 1 tsp corn starch and 2½ tbsp cold water.

Mix well and make sure there aren't any lumps of corn starch.

When the sauce is thickened, pour or brush it over the dango on skewers.

Eat on the day and enjoy with a cup of matcha tea!

Sauce

https://www.youtube.com/watch?v=46dIix8ciMQ

Learn how to make traditional Japanese Mitarashi Dango (みたらし団子sweet rice cakes on a skewer) with a rich and delicious soy sauce glaze. Nothing beats freshly made dango, and you don't need to be in Japan to enjoy it! Make Mitarashi Dango in your own kitchen in less than 30 minutes, you won't regret it!

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【Written Recipe】
Mitarashi Dango with Tofu: https://sudachirecipes.com/easy-tofu-mitarashi-dango-recipe/

【Table of Contents】
00:10 Intro
00:41 Dango Ingredients
01:24 Making the dough
02:42 Shaping
03:26 Cooking
04:19 Assembly
05:19 Ways to char
06:07 Glaze ingredients
06:24 How to make Mitarashi Dango Glaze
07:26 Finishing up

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【Ingredients】
DANGO
• 100g (¾ cup) Shiratamako (glutinous rice flour)
• 125g (½ cup or 4oz) Silken Tofu (+ 1–2 tsp if it seems too dry)
• Water for boiling
• Bowl of ice water
• 3–5 bamboo skewers

SAUCE
• 1 tbsp Soy sauce
• 2 tbsp Sugar
• 1 tbsp Mirin
• 1 tsp Corn starch / potato starch
• 2½ tbsp Cold water

How to make Easy Mitarashi Dango from Scratch (with tofu!)

The new Thai beef salad

vermicelli rice noodles

beef skirt steak, trimmed

olive oil

gluten-free kecap manis (Indonesian sweet soy sauce) or gluten-free soy sauce

(50 grams) white sesame seeds

(40 grams) fried Asian shallots

Asian (red) eschalots, thinly sliced

red chillies, thinly sliced

carrots, shredded

zucchini, shredded

mint, leaves picked

coriander, leaves picked

Thai basil, leaves picked

kaffir lime leaves, finely shredded

red chilli, chopped

garlic clove, chopped

2cm (10 grams) piece ginger, finely grated

tsp light soy sauce

brown sugar

tbs fish sauce

lime

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

5348771529001-5977442689001

Instant Pot Sweet Soy Chicken Thighs Recipe - Melt in your mouth chicken thighs made in the pressure cooker, with a sweet sticky ginger garlic soy glaze.

Instant Pot Sweet Soy Chicken Thighs

chicken thighs ((10-12 thighs))

soy sauce ((I bought gluten-free))

brown sugar, (packed)

ketchup

garlic, (minced)

ginger

sesame oil

cornstarch (or arrowroot)

Garnishes: sesame seeds (and chopped scallions)

Turn the&nbsp;Instant Pot on the&nbsp;Sauté setting and add the sesame oil. Add several of the chicken thighs, skin-side-down. Brown the skin for 2-3 minutes, until golden brown. Then remove the chicken thighs and repeat with the remaining thighs until all have been browned on the skin side. Place all the chicken thighs back in the Instant Pot, skin-side-up. *This first step is optional. Then skin will not stay crisp once pressure cooked, but the browning process gives the skin a much richer color once finished. If skipping the browning, pile the raw thighs in the Instant Pot and move onto step 2.

Pour the soy sauce, brown sugar, ketchup, garlic, and ginger in a bowl. Whisk well, then pour the glaze over the top of the chicken.

Lock the lid into place. Set the Instant Pot on&nbsp;Pressure Cook High for 20 minutes. Then turn the Instant Pot&nbsp;Off and perform a&nbsp;Quick Release . Once the pressure valve button drops, it's safe to open the lid.

Scoop 1/4 cup of the glaze out of the pot. Whisk 1 tablespoon cornstarch into the glaze. Then turn the Instant Pot back on&nbsp;Sauté and stir the cornstarch slurry back into the pot. Let it simmer for 2-4 minutes to thicken the glaze. Turn off the pot. Sprinkle with sesame seeds and chopped scallions before servings.

The thick Indonesian sweet soy sauce you know and love - Kecap Manis! You only need 2 ingredients and 7 minutes to easily make this popular condiment at home.

2 Ingredient Kecap Manis - Indonesian Sweet Soy Sauce

sugar

Heat

Place the soy sauce and brown sugar into a medium saucepan over medium-high heat.

Boil

Bring to a boil, it will bubble up quite a bit, so stir as you go to avoid any sticking. Important: Remove from heat immediately if it starts to boil over, then reduce the heat slightly to avoid a repeat.

Reduce

Continue boiling for around 7 minutes. You’ll notice the sauce reduces quite a bit. Turn the heat off and allow to thicken on standing.

https://www.youtube.com/watch?v=Q3BUzBjyjEU

The thick Indonesian sweet soy sauce you know and love - Kecap Manis! You only need 2 ingredients and 7 minutes to easily make this popular condiment at home.

his sauce is SO versatile. Use it in a stir fry, salad, as a marinade or a dipping sauce! One of our favourite ways to use it is for dipping with pandan chicken or spring rolls!

It also keeps a long time in the fridge, as it’s only sugar and soy sauce.

GET THE FULL RECIPE 
https://www.wandercooks.com/kecap-manis-sweet-soy-sauce/

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Homemade Kecap Manis – Indonesian Sweet Soy Sauce [2 Ingredients!]

With just two main ingredients the dish will quickly become a family favourite. These succulent pork chops with onions can be marinated in our Oyster Sauce in preparation. Furthermore, ensure you include Lee Kum Kee Pure Sesame Oil and Sweet Soy Sauce in the seasoning of your chops.

Onion Pork Chops In Sweet Soy Sauce

pork chops

Tbsp oil

½ pc onion (shredded)

Tbsp Lee Kum Kee Panda Brand Oyster Sauce

tsp Lee Kum Kee Pure Sesame Oil

tsp sugar

1½ Tbsp Lee Kum Kee Sweet Soy Sauce

corn starch

Heat up 1 Tbsp oil in a pan and stir-fry onions for 1 min. Set aside.

Heat another 2 Tbsp oil and pan-fry pork chops over low heat until golden brown and cooked through.

Toss in cooked onions and seasoning mix. Stir well until heated through. Dish out and serve.

This is a very simple yet hearty tofu and mushroom recipe. The tofu and mushrooms are cooked down in a sweet soy sauce with scallions, chiles, garlic, and ginger. You only need a few key ingredients to make this dish and enjoy with steamed rice or noodles for a really satisfying meal.

Tofu and Mushrooms in a Sweet Soy Sauce

lb extra firm tofu (see notes)

3.5 oz shiitake mushrooms

tbsp neutral cooking oil

onion

scallions

red bell pepper (sliced)

chili

tsp minced ginger

garlic (minced)

tsp dark mushroom soy sauce

water

tbsp brown sugar (adjust according to desired sweetness)

tbsp Shaoxing wine

chili oil

white pepper

tbsp corn starch

tbsp room temperature water

rice

Sesame seeds (for topping)

If using regular extra firm tofu, press the tofu to draw out extra moisture. I like to wrap mine in some paper towels and placing a heavy weighted surface on top.

Slice the tofu in cubes or any shape of your choice.

Pan fry or deep fry the tofu until golden brown on all sides.

If using pre-packaged fried tofu, simply drain any excess liquid or water. You can slice the tofu into smaller pieces like I did.

Set the tofu aside.

PREPARE THE TOFU

Thinly slice the shiitake mushrooms.

If using other mushrooms, feel free to slice or separate these.

Heat a large wok or skillet over medium heat.

Once hot, place the sliced mushrooms. Leave untouched for 2-3 minutes on each side until lightly brown around the edges. I like to do this to draw out excess moisture from the mushrooms. It also gives the mushrooms that extra ‘bite’.

Set the mushrooms aside.

MUSHROOMS

Meanwhile, prepare the sauce. In a bowl, mix all the ingredients together. You’re free to adjust the seasonings depending on your preferred taste.

SAUCE

Heat the same large wok or skillet over medium heat.

Once hot, add the oil.

Sauté the onions and white parts of the green onions. Once translucent and tender, add the chili (if using) and bell pepper.

Cook for 1-2 minutes before adding the ginger and garlic. Sauté until aromatic, 30 seconds to 1 minute.

Add the fried tofu and mushrooms back into the wok/skillet with the aromatics.

Pour the sauce into the tofu and mushrooms.

Leave over medium heat to come to a gentle simmer.

COOKING

Meanwhile, prepare the corn starch slurry by mixing together the corn starch and water.

CORN STARCH SLURRY

Once the sauce comes to a bowl, lower the heat.

Pour the corn starch slurry into the tofu and mushrooms.

Mix until the sauce starts to thicken.

Add the green parts of the green onion.

Finish with sesame oil, if desired.

Taste the mushrooms and tofu and season to taste, if needed.

Serve and enjoy while hot.

TO FINISH

I placed mine on a bowl of steamed rice. Garnish with sesame seeds, if desired. Enjoy!

TO SERVE

Kecap Manis (Sweet Soy Sauce) is a popular Indonesian condiment you can use as a glaze, dressing, marinade, dipping sauce, and more. So sweet and aromatic, this 3-ingredient sauce is easy to make and a must-have in your fridge!

Kecap Manis Recipe

brown sugar sugar

garlic

Place all ingredients in a small saucepan and bring to a boil over medium-high heat.

Reduce heat to medium-low and simmer uncovered, stirring occasionally, until the sugar has dissolved and the sauce begins to thicken, 10-15 minutes. (It should coat the back of a spoon, but note that it will continue to thicken as it cools.)

Strain the garlic from the sauce and allow to cool. Store in the refrigerator for up to 3 months.

https://content.jwplatform.com/videos/7vJOjcdq.mp4

How to Make Sweet Soy Sauce

This stir-fried tempe or tempeh is cooked down with homemade kecap manis or sweet soy sauce. It’s a simple yet tasty and protein-packed dish that you can easily prepare and enjoy with rice. This Oseng-Oseng Tempe, literally meaning stir-fried tempeh, is vegan and ready in 30 minutes or less!

Stir-Fried Tempeh (Oseng-Oseng Tempe)

Neutral oil (for cooking)

shallots (thinly sliced)

green chiles (sliced)

small bell pepper (thinly sliced)

3-4 tbsp kecap manis or sweet soy sauce

If using frozen tempe, make sure it’s thawed at room temperature.

Slice the tempe into 1” (2.5 cm) cubes or other shape of choice.

Deep-frying: Heat a large frying pan or wok over medium heat. Add enough oil to completely submerge the tempe. Leave the oil to heat up. If there are small bubbles, you can test out the heat by placing a piece. The tempe should immediately sizzle.Fry the tempe for 2-3 minutes or until golden brown. Remove from the oil and set aside.

Pan-frying: you can opt to pan/fry the tempeh in a non stick pan with less oil. Just make sure to pan fry these until crisp on all sides.

Remove the oil from the pan.

In the same pan or wok, heat 1-2 tbsp oil. Sauté the shallots, chiles, bell pepper, and garlic over medium high heat. Once aromatic, around 2 minutes, add back in the fried or pan/fried tempe.

Season with kecap manis and mix well. Allow to cook and simmer in the sauce for 2-3 minutes.Taste the tempe and feel free to season with more to taste, if needed.

Serve your stir fried tempeh or oseng-oseng tempe with rice. Enjoy!

Delicious! So indulgent. 100% comfort food. Can't wait to make this again.

Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.

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Top 9 sweet soy sauce recipes from across the web

The most viewed sweet soy sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bulgogi - Authentic Korean Beef BBQ...

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The new Thai beef salad

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2 Ingredient Kecap Manis - Indonesi...

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The most viewed sweet soy sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine