Oyster sauce is a popular condiment used in Chinese cuisine. Homemade oyster sauce may not taste the same as the commercial, but it's easier to make and still tastes good.
Makes 1\4 to 1\3 cup (from 60 to 80 ml)
- 8 tablespoons of soy sauce;
- 4-5 tablespoons of canned oyster liquid;
- 1 to 2 tablespoons of refined sugar.
Makes from 1\2 to 1 cup (from 125 to 250 ml)
- 230 g of shelled oysters with the liquid;
- 1 tablespoon of water;;
- 1\4 tablespoon of salt;
- 2 to 4 tablespoons of light soy sauce;
- 1\2 to 1 tablespoon of dark soy sauce.
Makes 2 to 2 ½ cups (from 500 to 625 ml)
- 50 g of dried shiitake mushrooms;
- 1 tablespoon of flax seed
- 1 ½ tablespoon of oil
- 1\2 tablespoon of sesame oil
- A 7 to 10 cm piece of thin sliced ginger
- 2 cups (500 ml) of water
- 1 tablespoon of dark soy sauce
- 1 tablespoon of light soy sauce
- 1 teaspoon of sugar
- 1\2 tablespoon of salt
Method 1 of 3: Making the quick version
Step 1. Reserve the liquid from an oyster can
Take 4 teaspoons of juice from a can of shelled oysters. Put this liquid in a small bowl.
You won't need to use oysters in this recipe. You can discard them or use them in another recipe. Transfer oysters to an airless plastic bag or pot and refrigerate for 1 to 2 weeks
Step 2. Mix the liquid with the soy sauce
Put 8 teaspoons of soy sauce in the bowl of oyster liquid. Use a fouet to mix them completely.
- You can use a light or dark soy sauce or a combination of both.
- If you don't have soy sauce, you can use teryaki.
Step 3. Dissolve the sugar
Sprinkle 1 teaspoon of sugar into the liquid and mix quickly until the sugar dissolves.
Step 4. Adjust seasonings as you see fit
Taste the soy sauce. If necessary, add another teaspoon of oyster juice or another teaspoon of sugar. Mix well.
You can add more soy sauce, but be careful not to salt the mixture. Neither the saltiness of the soy sauce nor the sweetness of the sugar should be accentuated
Step 5. Use it now or save it for later
The oyster sauce can be used immediately, but if you want to save it for another time, place it in an airless plastic bag or glass jar and chill for up to a week.
Method 2 of 3: Preparing the Traditional Version
Step 1. Chop the oysters
Drain the shelled oysters and reserve the liquid. Use a sharp knife to coarsely chop the oysters into smaller pieces.
- Use a pot of shelled oysters for this recipe instead of fresh oysters.
- The oysters themselves will be taken out of the sauce later, so don't worry about cutting them into neat pieces. Cutting them small can help release flavor. So cutting them out first is usually a good idea.
Step 2. Mix the oysters with the reserved liquid and water
Place the chopped oysters in a small saucepan with the reserved juice and 1 tablespoon of water.
Step 3. Boil
Place the pan on high heat until the liquid reaches a steady boil.
Stir the contents of the pan occasionally to prevent oysters from sticking to the bottom of the pan
Step 4. Boil for 10 minutes
Reduce heat to medium-low, allowing the liquid to gently simmer. Cover and cook for 10 minutes.
Keep an eye on the pot during this time. You don't need to stir the mixture, but you need to keep the liquid boiling. Adjust fire if necessary
Step 5. Add salt
Remove pan from heat. Sprinkle 1\4 teaspoon of salt and mix well.
Step 6. Separate the liquid
Pass the contents of the pan through a strainer. Save liquid and discard solids.
- If you want to keep the cooked oysters, you can transfer them to a plastic or glass jar with a lid. Store in refrigerator for up to four days.
- Put the liquid part back in the pan after filtering out the solids.
Step 7. Add soy sauces
Add 2 to 4 tablespoons of light soy sauce to the mixture and mix well. Put 1\2 to 1 tablespoon of dark soy sauce into the mixture and stir, too.
- Using light and dark soy sauce will add more depth to the flavor of the oyster sauce, but if you only have one type of sauce on hand, simply use 2 and 1\2 to 5 tablespoons of your soy sauce.
- If you're not sure how much soy sauce to add, start with a small amount. Taste the results and add more if you want a stronger flavor.
Step 8. Boil for another 10 minutes
Return the pan to high heat until the liquid boils. Reduce heat to medium-low and continue cooking for another 10 minutes.
Don't put the lid on the pan this time. The oyster sauce should thicken as the liquids evaporate, but this process will be impeded if you keep the lid on
Step 9. Use it now or save it for later
Allow the oyster sauce to cool for a while before using. If you want to save it for later, place it in a plastic or glass jar with a lid and refrigerate for up to a week.
Method 3 of 3: Creating the Vegetarian Version
Step 1. Wet the mushrooms and flax seeds
Place them in separate bowls. Pour water over these ingredients in the bowls and let them soak up the water for four hours.
- Place the mushrooms on a plate and pour enough water into them to cover them by 2.5 centimeters. Leave for four hours, then strain under running water. Cut the mushrooms into strips and set aside.
- Place the flax seeds in a small bowl and pour 1\4 cup of water over them. Leave for four hours. The seeds must absorb water at this time.
Step 2. Heat the vegetable oil
Put the oil in a medium pot or deep skillet. Heat the oil over medium high heat.
Step 3. Saute the ginger
Place the chopped ginger in the hot oil. Saute, stirring occasionally, until the ginger is lightly browned.
Remove the ginger from the oil when you're done. Leave it aside for now
Step 4. Add mushrooms and sesame oil
Mix the ready-made mushrooms and add the sesame oil. Reduce heat to medium and stir for a few minutes until the smell of sesame oil is evident.
You should cook these ingredients for just a few minutes or so before the heat "exhausts" the sesame oil fragrance
Step 5. Add the salt and soy sauces
Fry the contents of the pan for 30 to 60 seconds, mixing the seasonings throughout.
If you don't have both light and dark sauces, use 2 tablespoons of the sauce you have on hand
Step 6. Mix the water and sugar
Put the water and sugar in the pan and mix them with the rest of the ingredients. Cover and boil for 10 minutes.
Observe the contents of the pan. There is no need to stir, but keep boiling for 10 minutes. Adjust the temperature to keep it boiling
Step 7. Cool down
Remove pan from heat and transfer the mixture to a large bowl. Allow it to come to room temperature.
Step 8. Mix the flax seeds
Pour mixture into blender. Add the flax seeds and also the pre-cooked ginger and beat the ingredients until the mixture is smooth.
You won't need to strain any solid ingredients into this recipe, so any visible bits left behind will be very small and hardly noticeable
Step 9. Heat gently for 5 minutes
Put the pureed sauce in a pan and return to heat. Cook, stirring constantly, over low heat for 5 minutes.
Essentially, you're just heating the sauce in this step. You don't want it to boil or cook
Step 10. Serve fresh or use later
You can either serve the vegetarian oyster sauce freshly or place it in a glass or plastic pot with a lid. Refrigerate for up to a week.