Hoisin sauce
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Unrated
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Servings
250 ml
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Calories
2 kcal
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Course
Appetizer, Condiments
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Cuisine
Chinese
Hoisin sauce
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Hoisin sauce, also called Chinese barbecue sauce, is a spicy sauce used to lacquer meats, or sauté meats and vegetables.
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Ingredients
For the spice blend
- 1 star anise
- 1 black cardamom pod
- 1 clove
- ¼ teaspoon fennel seeds
- ¼ teaspoon coriander seeds
- 10 Sichuan peppercorns
- ⅛ teaspoon ground cinnamon
For the sauce
- 2 cloves garlic , peeled then crushed with the wide edge of a knife
- ¼ teaspoon dried red pepper flakes
- 1/2 teaspoon the spice blend
- 2 teaspoons rice flour
- 3 teaspoons sesame paste
- 3 teaspoons rice vinegar , unseasoned
- 5 tablespoons water
- 5 tablespoons dark miso paste (bean paste or black soybeans)
- ½ cup brown sugar
- 3 tablespoons soy sauce
Equipment
- Spice grinder (of coffee grinder)
- Mallet
- glass jar , 1 cup / 250 ml
- Wok
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Instructions
Spice blend
- Break up the star anise and drop the tips into a small wok or skillet.
- Crush the black cardamom with a mallet and break the skin, then remove the seeds and add them to the star anise (discard the skin as it does not crush easily).
- Add the cloves, fennel seeds, coriander seeds and Sichuan peppercorns.
- Roast everything over medium heat, stirring, for about 3 minutes, until fragrances are released.
- Let cool then grind in an electric spice grinder (or an electric coffee grinder).
- Add the cinnamon and pulse several times to combine everything.
- Transfer to a jar and store in a cupboard for up to 2 months.
Sauce
- In a saucepan, mix the garlic, the chilli flakes, ½ teaspoon of the previously prepared spice blend, rice flour, sesame paste, vinegar, water, soy sauce, miso paste and brown sugar.
- Stir vigorously to combine.
- Because the different qualities of miso paste vary greatly in flavor, add up to 1 tablespoon of miso if the mixture is too soft.
- Bring to a boil over medium heat and cook, stirring occasionally, for 1 minute or until thickened.
- Let cool and solidify off the heat for 15 minutes.
- Whisk the mixture occasionally to prevent a film from forming at the surface.
- Taste and, if necessary, add soy sauce one teaspoons at a time or vinegar half a teaspoon at a time.
- If the mixture is smooth, pass through a mesh strainer, and discard the garlic. If the mixture is too thick, puree it in a food processor.
- Let stand 24 hours before using the sauce.
- Store in the refrigerator in an airtight jar for up to 3 months, bringing to room temperature before use.
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