Soy Glaze

Preparation info

  • Difficulty

    Easy

  • Makes almost

    3 cups

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

I use this glaze on thick-cut bacon confit for my version of a banh mi. It also pairs well with most meats, like tenderloins, chops, or short ribs, glazed on the grill. This is a thin glaze, so it needs to be applied several times while the meat is on the grill.

Ingredients

  • 1 cup (240 ml) low-sodium soy sauce
  • 1 cup (240 ml) dry sherry
  • β…” cup (160 ml) pure maple syrup
  • 2 tablespoons anise seeds
  • 1 teaspoon red chile flakes

Method

Combine the soy sauce, sherry, maple syrup, anise seeds, and chile flakes in a medium saucepan over high heat. Bring to a boil, then remove from the heat and let cool to room temperature.

Transfer to a container with a tight-fitting lid. The glaze will keep, tightly covered in the refrigerator, for up to 1 week.