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Hoisin sauce
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Hoisin sauce

Hoisin sauce, also called Chinese barbecue sauce, is a spicy sauce used to lacquer meats, or sauté meats and vegetables.

Servings: 250 ml
Calories: 2 kcal
Course: Appetizer, Condiments
Cuisine: Chinese

Ingredients

For the spice blend
  • 1 star anise
  • 1 black cardamom pod
  • 1 clove
  • ¼ teaspoon fennel seeds
  • ¼ teaspoon coriander seeds
  • 10 Sichuan peppercorn
  • ⅛ teaspoon ground cinnamon
For the sauce
  • 2 cloves garlic , peeled then crushed with the wide edge of a knife
  • ¼ teaspoon red pepper flakes dried
  • 1/2 teaspoon the spice blend
  • 2 teaspoons rice flour
  • 3 teaspoons sesame paste
  • 3 teaspoons rice vinegar , unseasoned
  • 5 tablespoons water
  • 5 tablespoons miso paste bean paste or black soybeans, dark
  • ½ cup brown sugar
  • 3 tablespoons soy sauce
Equipment
  • Spice grinder (of coffee grinder)
  • Mallet
  • glass jar , 1 cup / 250 ml
  • Wok

Instructions

Spice blend
    Cup of Yum
  1. Break up the star anise and drop the tips into a small wok or skillet.
  2. 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).
  3. Add the cloves, fennel seeds, coriander seeds and Sichuan peppercorns.
  4. Roast everything over medium heat, stirring, for about 3 minutes, until fragrances are released.
  5. Let cool then grind in an electric spice grinder (or an electric coffee grinder).
  6. Add the cinnamon and pulse several times to combine everything.
  7. Transfer to a jar and store in a cupboard for up to 2 months.
Sauce
  1. 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.
  2. Stir vigorously to combine.
  3. Because the different qualities of miso paste vary greatly in flavor, add up to 1 tablespoon of miso if the mixture is too soft.
  4. Bring to a boil over medium heat and cook, stirring occasionally, for 1 minute or until thickened.
  5. Let cool and solidify off the heat for 15 minutes.
  6. Whisk the mixture occasionally to prevent a film from forming at the surface.
  7. Taste and, if necessary, add soy sauce one teaspoons at a time or vinegar half a teaspoon at a time.
  8. 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.
  9. Let stand 24 hours before using the sauce.
  10. Store in the refrigerator in an airtight jar for up to 3 months, bringing to room temperature before use.