Yoshida Type Sauce
- Ready In:
- 2 cups soy sauce
- 3⁄4 cup brown sugar, divided
- 3⁄4 cup white sugar, divided
- 8 green onions, cut into 1 1/2 inch sections
- 4 slices fresh gingerroot
- 1 garlic clove, chopped
- 1 cup honey
- Combine soy sauce, 1/2 cup brown sugar, 1/2 cup white sugar, green onions, ginger and garlic in a 2 quart saucepan. Bring the mixture to a slight boil. Reduce the heat to low and simmer for 15 minutes.
- Pour the remaining white and brown sugar and the honey into the saucepan. Bring to a boil. The mixture will rise and foam, when it does this and doubles in size remove the pan from heat and cool.
Questions & Replies
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This is great, I'm glad someone made this. I can't find this stuff anywhere! Two things though: I only used 1/2 cup of each sugar and maybe a tablespoon of honey. I only added two tablespoons combined of the sugar at the end. Also, about a 1/2 cup of orange juice works great too. I suggest changing the recipe to this: 1/2 cup white sugar 1/2 cup brown sugar 1/2 orange juice 1/4 teriyaki sauce 1 tablespoon cayenne Forget the 1 cup of honey. Everything else is fine. I think the sugar in the regular recipe is way too much.
This is excellent! So flavorful! It was easy to make and has ingredients I usually have on hand. I am going to use some of it on some chicken wings. I made it as written. The recipe probably made about 3-4 cups. I didn't measure it after I made it. I will definitely be making this again. Thanks for sharing your recipe. Made for PAC Spring '09
Great recipe. I used a bit more ginger (about 1 1/2 inches long). I also think a little less honey - maybe 1/2 cup would be better because I could taste the honey a bit and I am not a big honey person. With that said, I let it simmer for over an hour or a bit more and it turned into this luscious and delicious sauce that we dipped our crispy chicken wings into.
Hello, thank you so much for this recipe. I'd like to suggest a small addition to it - I've developed an allergy to red pepper (cayenne, chili pequi, any red pepper and lately even paprika). I have also recently developed an allergy to the original Gourmet Yoshida Sauce, so this tells me you need to add just a little red pepper of some kind to the recipe to get you a bit closer to the real thing :) Of course I'll use it as is ....
RECIPE SUBMITTED BY
Born in the US but love Asian Cuisine. My husband is my saucier and helper in the Kitchen.