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Japanese espagnole sauce

This extremely versatile sauce can be used for any meat, poultry, veg or as a gravy for mashed potatoes/rice.
You can add other vegetables to make it a stew in its own right, think carrots/peas/zucchini etc, if you want it totally smooth smash it through the blender, but I like the texture of cooked onion/garlic.
Course Sauce
Cuisine Japanese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1 tbsp oil for frying
  • 1 large onion, minced
  • 3 cloves garlic, chopped
  • 1 cm fresh ginger, mashed
  • 1 tsp sesame oil
  • 1 small red or green chilli, deseeded and chopped
  • 2 heaped tsp cornstarch
  • 1 tsp sugar
  • 1/2 cup naturally brewed soya sauce
  • 1 tsp dashi granules
  • Hot water

Instructions

  • Fry your onions, sugar, garlic, ginger and chilli until soft and turning golden - about 10-15 min. Add the sesame oil.
  • Mix the dashi granules and cornstarch with a little soya sauce in a bowl to make a paste without lumps. Add the rest of the soya sauce, and add to the onions. 
    The sauce will thicken up immediately - stir constantly, adding hot water until you get your desired consistency. Good rule of thumb is about 1-2 cups of water, but there are no hard rules. 
    Don't let the sauce boil for long - it will lose its flavour. Bring to the boil and serve. 

Variations:

  • Blend and push through a sieve for a smooth, thick gravy.
  • Can be stretched with vegetables - add them once the onions are soft, and cook until done before adding the soya sauce/cornstarch slurry.