Directions

1. 1. Chef’s note: The two basic types of soy sauce used in cooking are light and dark. Dark soy is aged much longer than light soy, giving it a brownish-black color and much thicker texture. Light soy has a lighter color and a saltier flavor. It is used more in cooking, as the rather pungent odor and darker color of dark soy sauce can ruin the taste or appearance of a dish. Dark soy is used in red cooked dishes and is good for marinating meat.
2. 2. Drain the oysters and reserve the liquid. Mince oysters and place in a saucepan. Add water and reserved liquid, bring to a boil.
3. 3. Reduce heat, cover and simmer about 10 minutes.
4. 4. Remove from heat, add salt and cool completely. Force the mixture through a fine sieve into a sauce pan. Measure the liquid, adding two tablespoons light soy sauce to each 1/2 cup. Add dark soy sauce and bring to a boil. Reduce heat and simmer gently for about 7 minutes.
5. 5. Cool to room temperature and pour into a sterilized jar. Seal and store in the refrigerator.
6. 6. This sauce can be kept for several weeks.