I’m diligently pursuing a goal of being able to reclaim Asian dishes and cooking from the realm of “too much sodium” so we can regain those flavors and options in our low sodium lives. The culprit with Asian dishes is the sauces. The salt is off the charts. After mastering a low sodium soy sauce, I am now onto a low sodium Hoisin Sauce.
Hoisin is a thick, fragrant sauce that I have come to think of as the “Chinese Ketchup.” It is most often used as a glaze for meat, or as a dipping sauce. It is also used to create other sauces, bases, and stocks in Asian Cuisine. A funny little tidbit, is that “Hoisin” is taken from the Chinese word for seafood, yet there is no seafood actually in the sauce. I use hoisin sauce as a glaze on chicken, pork, or beef. I also like to use it to make a BBQ sauce that is excellent for pork or lamb ribs and chops. I will post that in a separate post.
Hoisin, as with most Asian sauces has soy sauce as the foundation. It also has Peanut Butter. The best solution I have found for that is the Jif Naturals and Simply Jif Brand. Let me know your thoughts and if you try it out below. Plus let me know what Asian sauce I need to do next (I already am working on a Plum Sauce).
- 3/4 Cup Hacking Salt"Soy" Sauce
- 1/2 Cup Peanut Butter Lowest sodium possible
- 3 Tbsp Molasses or Honey Molasses gives a more earthy taste
- 1 1/2 Tbsp Rice Vinegar
- 4 Cloves Garlic Finely minced
- 1 1/2 Tbsp Sesame Seed Oil
- 1 tsp Black Pepper - Ground
- 2 tsp Sriracha or a low sodium hot sauce of your choice.
Combine all ingredients in a small bowl
Whisk together until smooth
Store in a lidded container in the refrigerator for up to 3 weeks