White soy sauce is a pale, amber-colored Japanese condiment made from wheat, soybeans, salt, and water, but with a much higher proportion of wheat than traditional dark soy sauce. This gives it a delicate, savory-sweet flavor with a light color that won’t discolor light-colored dishes. It’s perfect for soups, sauces, and dressings where you want the umami of soy sauce without the dark hue.
Ingredients
- 1/4 cup (60 ml) white soy sauce
- 2 tablespoons (30 ml) mirin
- 1 tablespoon (15 ml) rice vinegar
- 1 teaspoon (5 ml) sesame oil
- 1 teaspoon (2 g) grated fresh ginger
- 1 garlic clove, minced
- 1 tablespoon (15 ml) water
- 1 teaspoon (4 g) sugar (optional)
Instructions
- In a small bowl, combine the white soy sauce, mirin, rice vinegar, sesame oil, grated ginger, minced garlic, and water. If you prefer a slightly sweeter dressing, add the sugar and stir until dissolved.
- Whisk all the ingredients together until well blended. The dressing should be smooth and slightly thickened from the mirin.
- Use immediately as a dressing for salads, a marinade for fish or chicken, or a dipping sauce for dumplings. If using as a marinade, reserve a portion before adding raw protein to avoid cross-contamination.
- For a warm sauce, transfer to a small saucepan and heat over medium-low for 2-3 minutes, until just heated through. Do not boil, as it may alter the delicate flavor.
Tips
- Substitution: If you don’t have white soy sauce, use 3 tablespoons (45 ml) regular soy sauce mixed with 1 tablespoon (15 ml) water to lighten the color, though the flavor will be slightly more intense.
- Storage: Keep white soy sauce in a cool, dark place or the refrigerator after opening. It will keep for up to a year, but the flavor is best within 6 months.
- Common mistake: Don’t confuse white soy sauce with light (usukuchi) soy sauce. Usukuchi is actually darker in color and saltier; white soy sauce is much paler and sweeter.
- Usage: Add white soy sauce at the end of cooking to preserve its delicate aroma, rather than boiling it for a long time.
Serving Suggestions
This versatile sauce works beautifully as a dressing for a simple green salad with cucumber and avocado, or as a marinade for grilled fish like sea bass or salmon. It also makes a wonderful dipping sauce for gyoza, spring rolls, or steamed vegetables. For a light noodle dish, toss with soba noodles, sliced scallions, and a soft-boiled egg.
Variations
- Citrus White Soy Sauce: Add 1 tablespoon (15 ml) freshly squeezed yuzu or lemon juice and 1 teaspoon (5 ml) of zest for a bright, refreshing twist.
- Spicy Version: Stir in 1/2 teaspoon (2.5 ml) of chili oil or a pinch of red pepper flakes for heat.
- Herb-Infused: Add 1 tablespoon (15 ml) of finely chopped fresh cilantro or shiso leaves for an herbal note.
- Garlic-Ginger Boost: Double the ginger and garlic for a punchier sauce, perfect for stir-fries.
Storage and Reheating
Store the prepared sauce in an airtight container in the refrigerator for up to 1 week. The flavors will meld and intensify over time. To reheat, gently warm in a saucepan over low heat for 2-3 minutes, or microwave in 15-second bursts, stirring between. Do not boil. If the sauce separates, whisk it back together.
Frequently Asked Questions
What is white soy sauce made of? It’s made from wheat, soybeans, salt, and water, but with a much higher percentage of wheat (often 90% wheat to 10% soybeans) compared to regular soy sauce. This gives it a lighter color and a sweeter, more delicate flavor.
Is white soy sauce the same as light soy sauce? No. Light soy sauce (usukuchi) is actually darker and saltier than regular soy sauce, though lighter than dark soy sauce. White soy sauce is pale amber and has a milder, sweeter profile, making it ideal for dishes where color matters.
Can I substitute regular soy sauce for white soy sauce? Yes, but the dish will be darker and saltier. Use a mixture of 3 parts regular soy sauce to 1 part water to approximate the color and reduce saltiness, though the flavor won’t be as nuanced.
Where can I buy white soy sauce? It’s available at Japanese grocery stores, well-stocked Asian markets, and online retailers. Look for brands like Yamasa or Kikkoman in the soy sauce section.
Does white soy sauce need to be refrigerated after opening? While it can be stored in a cool, dark cupboard, refrigeration helps preserve its delicate flavor and color. It will keep for up to a year refrigerated.
Can I use white soy sauce for cooking or just as a condiment? Both. It’s excellent for cooking, especially in light-colored soups, sauces, and marinades, but its subtle flavor is also wonderful used raw as a finishing sauce or dressing.
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