Citrus Soy Syrup
"This simple recipe originated in New Zealand compliments of New Zealand Wasabi Ltd & has been a busy little food find ever since I found it. It used the lovely lime flavour as written & which I prefer, but works equally well if you want the lemon soy syrup flavour. I always add roasted or fresh minced garlic to it & use it to dress crisp oriental salads & in all my citrus-based oriental dishes (Time doesn't include time for sauce to cool). Enjoy!"
- Ready In:
- 15mins
- Ingredients:
- 3
- Yields:
-
6 oz reduction
- Serves:
- 1
ingredients
- 2 cups soy sauce (thin variety)
- 1⁄2 cup brown sugar
- 1 lime, juice of (or lemon as desired)
directions
- Combine all ingredients in a saucepan & let simmer till a syrup consistency is achieved (about a 70% reduction).
- Allow syrup to cool completely before using.
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Reviews
-
I used two limes because our limes here are a bit small and not super juicy. Also added the crushed garlic. Yes, this is salty, but that is what I both expect and want from a soy based sauce. My batch has not even cooled yet I am having a hard time to keep from constantly tasting it. I used Kikkomann Soy Sauce as that is the "thinnest" I am familiar with. This is going in my "faves" cookbook as I am positive it will make to-die-for chicken and a great salad dressing when mixed with vinegar! Thanks. UPDATE: I used this last night to marinate (15 minutes) and then simmer a pork loin roast and it was delicious! -
I was hoping that when the sauce reduced, I'd be able to taste more of the brown sugar and lime. However, all I could really taste was salt. I am so sorry.
RECIPE SUBMITTED BY
twissis
Iceland
I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)
