Prep 5 mins
Cook 0 mins
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.
- 7.39 ml light soy sauce (not a heavy artisnal variety... inexpensive is fine)
- 88.74 ml brown miso
- 88.74 ml dark brown sugar
- 14.79 ml sherry wine vinegar
- 1.23 ml garlic, crushed
- 4.92 ml sesame oil
- 0.65 ml hot sauce (sriracha is best... avoid those with a heavy vinegar base)
- 2.46 ml five-spice powder
- 9.85 ml 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.