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I've tried a number of commercial hoisin sauces but none have ever quite had that quality that I recall from when my mother was learning Chinese cuisine from a gentleman who learned cooking in Asia. This is my own fresh hoisin that is as close as I've come to date, and I prefer it on ribs, on chicken & Chinese noodles as a topping for salads, and as part of my mu shu.
- 1 1⁄2 teaspoons light soy sauce (not a heavy artisnal variety... inexpensive is fine)
- 6 tablespoons brown miso
- 6 tablespoons dark brown sugar
- 1 tablespoon sherry wine vinegar
- 1⁄4 teaspoon garlic, crushed
- 1 teaspoon sesame oil
- 10 drops hot sauce (sriracha is best... avoid those with a heavy vinegar base)
- 1⁄2 teaspoon five-spice powder
- 2 teaspoons flour (for thickening... AP is fine, but rice flour can be used if you wish to be more traditional)
- Combine ingredients in a non-reactive bowl. Let rest for 1 hour.