No Bake Fish Sauce

This versatile Japanese-style sauce combines the depth of dark soy with the bright acidity of sake and the warmth of fresh ginger. Simmered down to a rich consistency, it creates an indulgent, glossy glaze that elevates simple ingredients. The sweet and salty balance makes it ideal for coating grilled fish, drizzling over steamed vegetables, or using as a dipping sauce for appetizers. It&# 226;ÂÂs a pantry-friendly condiment that adds instant umami and home-style comfort to any meal. Easy to prepare with common ingredients, this sauce keeps well in the fridge, allowing you to enhance everyday dishes with minimal effort. Perfect for weeknight dinners or when you need a quick flavor boost for proteins and sides.

Cooking Method: Boiling, Stewing

Cuisine: Japanese

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 217.6

Dietary: Vegan, Vegetarian

Description

This versatile Japanese-style sauce combines the depth of dark soy with the bright acidity of sake and the warmth of fresh ginger. Simmered down to a rich consistency, it creates an indulgent, glossy glaze that elevates simple ingredients. The sweet and salty balance makes it ideal for coating grilled fish, drizzling over steamed vegetables, or using as a dipping sauce for appetizers. It&# 226;ÂÂs a pantry-friendly condiment that adds instant umami and home-style comfort to any meal. Easy to prepare with common ingredients, this sauce keeps well in the fridge, allowing you to enhance everyday dishes with minimal effort. Perfect for weeknight dinners or when you need a quick flavor boost for proteins and sides.

Ingredients

5 Cups (11/4 liters) water
2 Cups (500 ml) sake
1 In (2'/2 em) young ginger, grated
Tablespoons sugar
4 Tablespoons Japanese dark soy
2 Tablespoons Japanese soy sauce

Directions

1
Combine water and sake in a large pot over high heat.
2
Add the grated ginger to the pot.
3
Bring the mixture to a boil, then reduce heat to maintain a steady simmer.
4
Skim any foam that rises to the surface regularly during the first few minutes of simmering.
5
Add the sugar to the pot and stir until dissolved.
6
Reduce heat to low and simmer uncovered for 20 to 30 minutes, or until the liquid has reduced by half.
7
Stir in the Japanese dark soy and regular soy sauce.
8
Continue simmering uncovered for another 10 to 20 minutes until the sauce thickens slightly and reduces to desired consistency.
9
Remove from heat and let cool slightly before using or storing.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 217.6kcal

% Daily Value *
Total Fat 5.5g9%
Saturated Fat 3.0g15%
Cholesterol 12.5mg5%
Sodium 440.4mg19%
Total Carbohydrate 34.2g12%
Dietary Fiber 1.7g7%
Sugars 32.0g
Protein 7.1g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store the cooled sauce in an airtight container in the refrigerator for up to 2 weeks.

Substitutions: If sake is unavailable, you can substitute with dry white wine or additional water with a splash of rice vinegar for acidity.

Variations: Add a dash of mirin for extra sweetness and gloss, or include a piece of kombu for deeper umami flavor.

Tips: The sauce will thicken further as it cools. If it becomes too thick, add a tablespoon of warm water to adjust consistency.

Garnish: Serve with kinome (Japanese pepper leaves) or watercress for a fresh, peppery contrast.

Keywords: japanese sauce, fish glaze, soy sauce, sake, ginger, simmered, umami, glaze, condiment, seafood, vegetables, quick dinner, pantry staple, flavor enhancer, homemade, asian cuisine, dark soy, grated ginger, reduced sauce

Read it online: https://www.chefs-mate.com/recipe/no-bake-fish-sauce/