Soy Caramel Sauce

Name: Soy Caramel Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ¼ cup (55 ml)
Cuisine: Asian
Ingredients: 1/8 cup water (30 ml) Water; about 2 Tbsp (30 g) Sugar; 1/2 tsp soy sauce (2.5 ml) Soy Sauce

Independent adaptation of a publicly published Masaki Hashimoto recipe. Not affiliated with, sponsored by, or endorsed by Masaki Hashimoto.

SWEET FINISH · CRÊPES, PANCAKES OR ICE CREAM

In the published recipe, this is the sweet finish for milk crêpe.

Hashimoto's soy caramel sauce for crêpes & desserts.

On the jar

SOY CARAMEL

Method: stove
Yield: about ¼ cup
Ingredients: 3

Stove sauce. Cook from the recipe

Ratio

Water 30 mlSoy Sauce 3 ml

Ingredients

Water1/8 cup water (30 ml)
Sugarabout 2 Tbsp (30 g)
Soy Sauce1/2 tsp soy sauce (2.5 ml)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Soy Caramel Sauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 4 stars · 4 national awards

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Provenance

Masaki Hashimoto. French / Japanese (Lature). Cited awards include: Michelin 1* + Green Star (Lature / ラチュレ, Tokyo).

Adapted from a Masaki Hashimoto recipe (Masaki Hashimoto / Michelin Guide Japan Dining In (Lature Tokyo)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Masaki Hashimoto / Michelin Guide Japan Dining In (Lature Tokyo) (published as “Soy Caramel Sauce”). Full citation lives in Provenance.

Companion jar