Sweet soy glaze recipe
Whip up a batch of homemade Sweet soy glaze in just 15 minutes! Also known as Kecap Manis (in Indonesia) this popular condiment makes the best marinade, finishing sauce or even dipping sauce for sushi recipes.
The most popular Indonesian condiment, this sweet soy glaze is traditionally made with soy sauce and palm sugar, but we use brown sugar for simplicity. It is similar to eel sauce but sweeter with more depth of flavor.
Kecap Manis (Ketjap Manis is the Dutch spelling) is pronounced kuh-CHOP MAH-nees. It translates to “sweet sauce”: “Kecap” refers to the 5 Indonesian fermented sauces and “Manis” means sweet.
How popular is this sauce? As of 2010, it consumed 90% of Indonesia’s soy sauce production. Read more about the story.
It is one of the main ingredients in Indonesia’s national dish: nasi goreng (fried rice) and mie goreng (fried noodles).
Here are some key ingredients required to make Sweet Soy Glaze. See the recipe card below for the full list of ingredients.
Soy sauce – Use either light or regular soy sauce from a good quality brand. Do not use dark soy sauce as it is too salty.
Brown sugar – May be substituted with equal parts palm sugar or dark brown sugar.
Mirin – Can be substituted with equal parts apple cider vinegar or rice vinegar.
oyster sauce – Can be substituted for equal parts hoisin sauce.
How to do
This kecap manis recipe only takes 15 minutes, most of it hands-free. Here is a very broad overview with pictures for those who like to use visual elements when cooking. Check out the recipe card below for the full instructions.
Step 1 – Fry the garlic and ginger in sesame oil.
step 2 – Add the remaining ingredients and simmer for 10-12 minutes until reduced by half.
step 3 – Let cool to thicken completely. That’s it!
To use kecap manis as a marinade and dipping sauce, you need to make a double batch and let it cool before using. Simply coat the protein before cooking, leaving some of the sauce unused to serve as a dipping sauce.
Sugar-based sauces can burn quickly, so be careful when cooking.
Soy Salmon Glaze
Our favorite fish for this sauce is salmon, but it would also be fantastic for ahi tuna or mahi mahi.
Sweet soy sauce makes a killer nigiri, sashimi, or sushi dipping sauce.
Here are a few more uses to get you thinking:
Add a twist to your sweet soy icing by experimenting with different ingredients and flavors. Remember to start with the recipe outlined if this is your first time making kecap manis. Taste and adjust as needed.
Make it spicier – Add a dash of red pepper flakes, sriracha, chili sauce, togarashi, or even a pinch of cayenne pepper.
Citrus It Up Add some lemon or lime juice and zest to brighten the sauce.
Extra Sweet – For an extra sweet version, increase the amount of brown sugar to taste.
To create an ultra-complex sweet soy glaze, add a blend of any of these spices: cinnamon, star anise, and cloves. Don’t go overboard as you don’t want it to overwhelm the sauce, just step up a step.
- When preparing kecap manis, keep the heat setting on medium-low to avoid burning the sugar.
- Don’t reduce too much as it will thicken as it cools. It should barely stick to the back of the spoon after reducing by half.
- Kecap Manis can be stored in an airtight container in the fridge for up to a month.
- We do not recommend freezing. It only takes 15 minutes to copy and you want top quality.
Sweet soy sauce
This Sweet Soy Frosting recipe is a game changer for any home cook. Its delicious blend of sweet, savory and spicy flavors makes it the perfect accompaniment to a variety of different types of sushi.
Put the sesame oil in a small saucepan and preheat over medium-high heat. Add the garlic and ginger and stir 30 seconds until the garlic is fragrant.
Stir in the remaining ingredients and bring to a boil before reducing the heat to medium-low. Simmer, stirring occasionally, until reduced by half, 10-12 minutes. Do not reduce completely as it will become too thick after cooling. The sauce should stick slightly to the back of a spoon.
Remove from heat and let cool to continue thickening.
Soy sauce – Use high quality light or regular soy sauce. Dark soy sauce is too salty to use.
Brown sugar – Replace with equal parts palm sugar or dark brown sugar.
Mirin – Substitute equal parts apple cider vinegar or rice vinegar.
oyster sauce – Substitute equal parts hoisin sauce.
Calories: 594kcal | Carbohydrates: 104G | Protein: 14G | Fat: 16G | Saturated Fatty Acids: 2G | Polyunsaturated fat: 7G | Monounsaturated fatty acids: 6G | Sodium: 7748mg | Potassium: 482mg | Fiber: 2G | Sugar: 80G | Vitamin A: 2ie | Vitamin C: 8thmg | Calcium: 139mg | Iron: 4mg