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Amai sauce
Makes 275ml Sauces and accompaniments
Ingredients
- 3tbsp caster sugar
- 1tbsp rice wine vinegar
- 1tbsp malt vinegar
- 1½tbsp tomato ketchup
- 2tbsp tamarind concentrate
- 1tbsp light soy sauce
- 1tbsp dark soy sauce
Method
Put the sugar and vinegars in a small pan set over a medium-low heat and stir until dissolved. Add the ketchup and tamarind and mix well, then stir in the soy sauces with a pinch salt and bring to the boil.
Using a wooden spoon, skim away any impurities that rise to the surface (it may foam a little), then reduce the heat and simmer for 30 minutes until it becomes a sticky sauce.
Use in sticky vegan sauce.
This recipe was taken from the October 2021 issue of Food and Travel. To subscribe, click here.
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