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annachan

Sweet soy sauce

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I love the sweet soy sauce that comes with steamed rice rolls. What's in it exactly? I love to have that on hand when having rice roll at home.

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I couldn't tell you what's in it, but I have used Kikkoman Tempura sauce as a substitute before and I felt the taste was pretty close.

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Take the dark soy sauce (Cantonese "see yau", or "lo chou"), mix it with some hot water (1-2 parts of water, 1 part soy sauce). and add a few spoonful of sugar. Very simple.

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Take the dark soy sauce (Cantonese "see yau", or "lo chou"), mix it with some hot water (1-2 parts of water, 1 part soy sauce). and add a few spoonful of sugar.  Very simple.

Thanks! Will try it next time I get rice roll!

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Take the dark soy sauce (Cantonese "see yau", or "lo chou"), mix it with some hot water (1-2 parts of water, 1 part soy sauce). and add a few spoonful of sugar.  Very simple.

Thanks! Will try it next time I get rice roll!

hzrt8w has a simple solution if you can't find the bottled stuff, but I think you'll find his mixture is not quite the same as what you have had in the restaurant. I buy Lee Kum Kee Sweet Soy Sauce. It has a viscocity similar to what I've had in restaurants and seems to "cling" to the rice rolls better than ordinary soy sauce.

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Ever since I tasted "Master" brand dumpling sauce, it has been my choice. It comes in a small squat bottle and in mild,hot and garlic flavors.

Here is their logo, but they don't picture the dumpling sauce on their site. I have picked the sauce up in various Chinese supermarkets.

http://www.commerce.com.tw/modules.php?mod...ide&ID=A0002357

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Take the dark soy sauce (Cantonese "see yau", or "lo chou"), mix it with some hot water (1-2 parts of water, 1 part soy sauce). and add a few spoonful of sugar.  Very simple.

Thanks! Will try it next time I get rice roll!

hzrt8w has a simple solution if you can't find the bottled stuff, but I think you'll find his mixture is not quite the same as what you have had in the restaurant. I buy Lee Kum Kee Sweet Soy Sauce. It has a viscocity similar to what I've had in restaurants and seems to "cling" to the rice rolls better than ordinary soy sauce.

If you want to make it just like the bottled stuff, just add lots and lots more sugar and some salt, food colouring and MSG to hzrt8w's recipe.

Here's what's in LKK Sweet Soy: http://us.st12.yimg.com/us.st.yimg.com/I/y...977_2011_304948

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