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Home Condiments and Sauces

Apple Lemon Soy Sauce

gf
Posted:2/09/20118 Comments
Recipe Print
apple lemon seasoned soy sauce
apple lemon seasoned soy sauce

I always thought that my mother-in-law always cooked the most traditional foods.. I would have never guessed that the base to many of her dishes would be this special Apple Lemon Soy Sauce. This sauce has just the right amount of sweetness and fruity flavor that adds depth to a dish. The sauce is great for salads, fish jorims and marinades.

This recipe requires a bit of time (12 hrs +) but is really worth it so please try making some. The actual cooking time is less than 30 min.  I did this after dinner last night. And the amount is enough to be used for months.  You can also make a smaller batch by reducing the amount by half.

* You can buy Mirin at most Asian grocery stores. But if it’s not available, you can also substitute sherry or white wine and sugar (1 C sherry + 1/4  to 1/3 C sugar = 1 C mirin).

Step-by-Step Directions

1. Add soy sauce and water to pot and bring to a boil.

Boiling Soy Sauce
Boiling Soy Sauce

2. Turn off the heat and add sugar slowly to the pot. If sugar is added too much at once, the soy sauce may boil over even though the heat has been turned off.

3. Stir the pot to make sure all of the sugar is dissolved.

4. Now add the sake and mirin to the pot and turn the heat to high and bring to a boil again.

Apple and Lemon slices
Apple and Lemon slices

5. Core and cut up the apple and lemon into thin slices.
6. When the soy sauce mix boils, turn off the heat and add the apple and lemon slices to the pot.

Apple and Lemon added soy sauce
Apple and Lemon added

7. Close the lid and keep the pot in a cool place for 12 hrs.

apple lemon soysauce finished
apple lemon soysauce finished

8. Take out the apple and lemon slices. Store the flavored soy sauce in containers for later use. If you live in a hot climate you may want to store the soy sauce in a fridge but it should keep for months in milder areas.

Recipes using this sauce is coming soon! In the mean time, try using this soy sauce as marinades for meats, as Jorim sauce for fishes and in salad dressings. Enjoy!

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Print
4.88 from 8 votes

Apple Lemon Soy Sauce

This seasoned soy sauce is great for bbq marinades, stir fry, fish jorim and other side dishes. Apple, lemon, mirin and sugar adds much flavor and makes soy sauce less salty.
Prep: 5 minutes
Cook: 30 minutes
Total Time: 12 hours 30 minutes
serves: 210 Tbsp

Ingredients

  • 10 C Soy Sauce (진간장 Jin Ganjang - Sampyo, Pulmuone Organic, Kikkoman are all good)
  • 1 C Water
  • 4 C sugar
  • 1 C Sake or Rice Wine
  • 1 C Mirin (Sweet rice wine)
  • 1 Apple (Fuji or any other sweeter apples, sliced)
  • 1 Lemon sliced
US Customary - Metric

Instructions

  • Add soy sauce and water to pot and bring to a boil.
  • Turn off the heat and add sugar slowly to the pot. If sugar is added too much at once, the soy sauce may boil over even though the heat has been turned off.
  • Stir the pot to make sure all of the sugar is dissolved.
  • Now add the sake and mirin to the pot and turn the heat to high and bring to a boil again.
  • Core and cut up the apple and lemon into thin slices.
  • When the soy sauce mix boils, turn off the heat and add the apple and lemon slices to the pot.
  • Close the lid and keep the pot in a cool place for 12 hrs.
  • Take out the apple and lemon slices. Store the flavored soy sauce in containers for later use. If you live in a hot climate you may want to store the soy sauce in a fridge but it should keep for months in milder areas.

Tips & Notes:

This soy sauce can be stored at room temperature for many months.

Nutrition Information:

Calories: 26kcal (1%)| Carbohydrates: 4g (1%)| Sodium: 710mg (31%)| Potassium: 1mg| Sugar: 5g (6%)| Vitamin C: 0.3mg
Author: JinJoo Lee
Course:seasoning
Cuisine:Korean
Keyword:light, marinades, seafood
KoreanCategory:Yangnyeom (양념)
Did You Make This?I love seeing what you’ve made! Tag me on Instagram at @Kimchimari or #kimchimari and don’t forget to leave a comment & rating below!

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8 Comments
  1. Kkokko says

    Posted on 27 December 2012 at 12:45 am

    Thank you so much for sharing this wonderful recipe! 🙂

    Reply
    • JinJoo says

      Posted on 27 December 2012 at 7:44 am

      You are very welcome! It is a great sauce to have for fish jorim. I just made some yesterday and it turned out great. If it’s too sweet, just mix it with some regular soy sauce. Thanks!

      Reply
  2. Dana says

    Posted on 10 October 2012 at 7:55 pm

    I was wondering is there a non alcoholic substitute for the mirin and sake?

    Reply
    • JinJoo says

      Posted on 12 October 2012 at 2:10 pm

      The reason for using mirin/sake is twofold: for the sweetness and for the alcohol to take away any fishy(?) taste or smell. Almost all of the alcohol evaporates when the soy sauce is boiled. But if you still want a non alcoholic substitute, try adding some white grape juice and water. Perhaps in same amount as mirin but with grape juice to water ratio as 4:1? Hope this helps!

      Reply
      • Dana says

        Posted on 12 October 2012 at 2:54 pm

        Thanks JinJooshi, I will definitely try that! Your site is great between, I recently discovered it (and awesome find really!) and I’ve been enjoying reading through all your posts. The format works really well, it is great to hear about the health benefits of each meal.

        Due to religious reasons, I cannot consume alcohol at all, so it would be great to have alternatives in the recipes. I always worry that leaving out the alcoholic ingredient will ruin the taste! 🙁

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Nutritional facts, MSG & gluten free

Nutritional Facts in my recipe cards are provided PER SERVING and it’s an estimate and may not be accurate. Due to different brands of ingredients having different nutritional values, the values I provide here may be different from your preparation.

– Gluten-Free recipe assumes you are using gluten-free soy sauce (since many soy sauces contain gluten or wheat) and/or gluten-free gochujang.

– MSG & Corn Syrup FREE – these are never used in my recipes

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