Hoisin Sauce Recipe
Your fave pho shop table's sticky little MVP, made at home in 5 minutes with dates instead of a dump truck of corn syrup. Squirt it, grill with it, brush it, and grab yourself a whole bunch of extra napkins.
Servings: 1.5 cups
Calories: 630kcal
Cost: $4
Equipment
Ingredients
- ⅔ cup date syrup
- 2 tablespoons molasses
- 2 tablespoons rice vinegar
- 1 teaspoon sriracha or sambal oelek
- ¾ teaspoon garlic powder
- ⅛ teaspoon cinnamon
- ¼ teaspoon 5 spice powder
- 2 tablespoons white miso
- 1 tablespoon tamari
- 1 tablespoon toasted sesame oil
- ¼ cup water
- 1 tablespoon cornstarch
Instructions
- Place the date syrup, molasses, rice vinegar, sriracha, garlic powder, cinnamon, and 5-spice powder into a small saucepan.
- Over medium heat, whisk while cooking for 4-5 minutes just until bubbling.
- Lower the heat to a simmer, and thoroughly whisk in the white miso, tamari, and sesame oil. Make sure to whisk for at least 60 seconds so that the oil emulsifies into the sauce.
- In a small bowl, mix together the water and cornstarch using the tines of a fork to break up any clumps of starch. Pour the starch slurry into the pot of hoisin sauce and continue to cook and whisk for a couple of minutes to thicken the sauce slightly.
- Transfer the sauce to a clean glass jar and refrigerate until ready to use. Stir well before each use.
Notes
🔥 Hot Date
Date syrup scorches. Use a thicker pot and pull it off the heat at the first bubble.
💪 Whisky Business
60 seconds of mad whisking turns the sesame oil into part of the sauce.
🍄 Umami Dearest
Want more depth? Stir in a couple spoonfuls of vegan oyster sauce.
Nutrition
Calories: 630kcal | Carbohydrates: 129g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 1613mg | Potassium: 817mg | Fiber: 2g | Sugar: 107g | Vitamin A: 27IU | Vitamin C: 2mg | Calcium: 236mg | Iron: 3mg