This is a great glaze for pork or chicken, perfect for rice bowls.
Mechanic
A 1:1.5 ratio of soy sauce to brown sugar by volume. Heat is what makes this a glaze rather than just a sweetened soy: the sugar dissolves and begins to thicken as it reduces.
1Soy
1.5Sugar
Ingredients
- 60ml soy sauce (¼ cup)
- 90ml brown sugar, packed (⅜ cup)
Method
Combine soy sauce and brown sugar in a small saucepan. Heat over medium, stirring until the sugar fully dissolves. Simmer 2–3 minutes until slightly thickened. Cool. It thickens more as it cools.
To serve
As a glaze for grilled or roasted pork, chicken, or tofu. Brush on in the last few minutes of cooking.
Notes
- Authentic kecap manis uses palm sugar and is thicker; this is a fast approximation.
- A star anise or a sliver of galangal in the warm sauce adds depth.