Ingredients:

  • 1 cup (240 ml) oyster extracts or oyster liquor (freshly shucked oysters)
  • 1 tablespoon (15 ml) soy sauce
  • 1 tablespoon (15 g) brown sugar
  • ½ teaspoon (2 g) cornstarch
  • ¼ cup (60 ml) water
  • ½ teaspoon (3 g) salt
  • A dash of rice vinegar (optional, for acidity)
  • A sprinkle of sesame oil (for garnish, optional)
  • Chopped green onions (for garnish, optional)

Instructions:

  1. If using fresh oysters, shuck them and reserve the liquor.
  2. In a small saucepan, whisk together oyster liquor, soy sauce, and brown sugar until well blended.
  3. In a separate bowl, mix cornstarch with a little cold water to create a slurry. Add this slurry to the saucepan and heat gently while stirring until the sauce thickens (about 3-5 minutes).
  4. Taste and add salt and a dash of rice vinegar for acidity; adjust sweetness if needed.
  5. Remove from heat and let the sauce cool. Strain through a fine mesh strainer for a smooth texture, if desired.
  6. Transfer to a clean jar or container and refrigerate.