Homemade Hoisin Sauce with a Hint of Smoke - photo 1
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Homemade Hoisin Sauce with a Hint of Smoke

Pikantne Asian cuisine Additions Vegan dishes 20 min Easy 35 wyświetleń ~21.53 PLN - (0)
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Description

Discover the secret to the perfect hoisin sauce, which is the heart of many Asian dishes. This recipe is a unique, homemade version that surpasses store-bought alternatives in depth and complexity of flavor. Instead of traditional soy paste, we use a combination of Japanese miso paste for intense umami and creamy peanut butter, which adds a velvety texture and subtle sweetness. The sauce features the perfect balance between salty, sweet, sour, and spicy flavors, and the addition of five-spice powder introduces exotic, spicy notes. It is thick, glossy, and has a beautiful, deep mahogany color. It works wonderfully as a marinade for meats and tofu, a glaze for ribs, a dipping sauce for spring rolls or Peking duck, and as a base for stir-fry dishes.

Ingredients Used

Ingredients (11)

Servings:
4
  • Dark miso paste 4 łyżki (~60 g)
  • Dark soy sauce 3 łyżki (~45 g)
  • Rice vinegar 30 ml
  • Maple syrup 45 ml
  • Garlic 2 ząbki (~10 g)
  • Toasted sesame oil 1 łyżeczka (~5 g)
  • Water 60 ml
  • Peanut butter 60 g
  • 🌿 Przyprawy
  • Five spice powder 1 łyżeczka (~2 g)
  • ✨ Opcjonalne
  • Chili flakes 1 szczypta (~1 g)
  • Liquid smoke 1 g
💰 Szacowany koszt dania: ~21.53 PLN (5.38 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of the flavor base

1

Prepare the garlic. Take two cloves, lay them flat on a cutting board and smash them with the flat side of a wide knife. This will make it easier to remove the skin. Remove the skin, cut off the hard end, and chop the garlic very finely. You can also press it through a garlic press to get a smooth paste.

Ingredients: Garlic
Use a sharp chef's knife and a stable cutting board. If you don't like chopping, a garlic press will be perfect - it will ensure there are no noticeable pieces in the sauce.
2

In a medium-sized bowl, combine all the ingredients except for the sesame oil and optional toppings. Add the miso paste, peanut butter, soy sauce, rice vinegar, maple syrup, prepared garlic, five-spice powder, and water. Using a small whisk or fork, vigorously mix everything for about 1-2 minutes. The goal is to achieve a completely smooth, uniform paste without any lumps of peanut butter or miso.

Ingredients: Dark miso paste, Peanut butter, Dark soy sauce, Rice vinegar, Maple syrup, Garlic, Five spice powder, Water
A small whisk works best - it perfectly aerates and combines the ingredients. Make sure the peanut butter and miso paste are at room temperature, as they will mix more easily with the other ingredients.

Cooking and reducing the sauce

3

Pour the smooth mixture into a small saucepan with a thick bottom. Place it on the stove over low heat. Heat the sauce, stirring constantly with a silicone spatula or wooden spoon to prevent sticking and burning on the bottom.

A saucepan with a thick bottom is key, as it evenly distributes heat and minimizes the risk of burning the sauce, which contains sugars. Do not set the burner to too high a power – the sauce should be gently heated, not rapidly boiled.
4

Bring the sauce to a very gentle boil – small, lazy bubbles should appear on the surface. Reduce the heat to the minimum and cook (reduce) the sauce for 5-7 minutes, stirring constantly. The sauce should clearly thicken and acquire a beautiful shine. Its consistency should resemble that of a thin ketchup. Remove the saucepan from the heat.

Remember that the sauce will thicken even more as it cools. To check the consistency, scoop a little onto a spoon and run your finger along the back. If a clear line remains, the sauce is ready.
5

When you remove the sauce from the heat, stir in the sesame oil. If you want, now is the time to add optional ingredients: chili flakes for heat or a few drops of liquid smoke for a deeper aroma. Mix thoroughly and set the sauce aside to cool completely.

Ingredients: Toasted sesame oil, Chili flakes, Liquid smoke
Add sesame oil and smoked flavor at the end, without cooking, to preserve their volatile, intense aromas that could dissipate under high temperatures.

Storage

6

After completely cooling, transfer the sauce to a clean, sterilized jar. Seal tightly and store in the refrigerator. The sauce is ready to use immediately, but its flavor will become even deeper and more harmonious after 24 hours.

Sterilizing the jar (e.g., by pouring boiling water over it and drying it) is important to extend the sauce's shelf life. In the refrigerator, the sauce can be stored for up to 3 weeks.

Fun Fact

💡

The name 'hoisin' (海鮮) in Cantonese literally means 'seafood'. Interestingly, traditional hoisin sauce does not contain any seafood ingredients. The name likely originated from the fact that it was originally used in southern China as a dip for seafood dishes.

Best for

Grillowanie Kuchnia azjatycka Dania na wynos Sylwester

Tips

🍽️ Serving

Serve as a dip for fresh or fried spring rolls, dumplings, and vegetables. Use as a glaze for baked ribs, chicken, or tofu during the last 10 minutes of baking. Add 2-3 tablespoons to the wok at the end of frying to create an instant sauce for stir-fry dishes. It is also an essential addition to a Banh Mi sandwich or Bao buns.

🥡 Storage

Store the sauce in a tightly sealed jar in the refrigerator. When stored properly, it will retain its freshness and flavor for 2-3 weeks. Over time, it may thicken even more - if necessary, it can be diluted with a little water before use.

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