Maple Soy Glaze Recipe
Adding a maple soy glaze can take both the appearance and flavour of meat cuts like ribs and chops to a whole new level. This glaze also work amazingly well on seafood like salmon and swordfish, vegetables and today’s innovative vegetarian alternatives. Read on for a sweet and savoury recipe where authentic Canadian taste combines with a classic Asian condiment.
Ingredients
- 60 millilitres of soy sauce
- 2 tablespoons of light brown sugar
- 120 millilitres of Dark Robust Maple syrup
- Additional spices and aromatics (optional)
- 1 teaspoon of rice wine or Dijon mustard for more tang
- 1 clove of garlic, minced
- Half a teaspoon of crushed red pepper flakes for heat
- 1 tablespoon of butter for a glossier finish
Instructions
Making a soy maple glaze is a simple recipe which involves some quick preparation and a short cooking time.
Preparation
Start by adding the soy sauce and maple syrup into a small bowl and whisking them together. Darker maple syrup is a better choice as it carries a stronger and more concentrated caramel flavour compared to golden light and amber syrups. This level of intensity ensures that the maple character isn’t completely masked by the salt and umami of the soy sauce.
While combining sauce and syrup, any additional aromatics can be added like the pepper flakes, mustard and garlic.
Cooking
To reduce your glaze, place your combined ingredients in a saucepan on a medium heat and simmer. As the mixture starts to bubble gently, stir it frequently ensuring it does not burn. Now stir in your brown sugar and continue stirring until it has totally dissolved.
To finish, remove your saucepan from the heat to stir in the butter for a silkier texture. As it cools, the glaze will continue to thicken.
Now the glaze is complete you can choose to baste meats, fish, vegetables or meat alternatives before caramelising them under the grill or simply drizzle over ready-to-serve food as a dressing.
