10 Must-Try Asian Sauces That Will Enhance Your Cooking

Asian Sauces

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What is tantalizing about Asian food? The secret lies in their sauces. These culinary Asian sauces take simple, drab ingredients and raise them to the gastronomic nirvana of sweet, salty, tangy, umami-rich flavors. Whether it’s comfort ramen, colorful stir-fries, or mouthwatering dumplings, Asian sauces may make a meal unforgettable. 

At Negi & Nori, we are excited about introducing the 10 most popular sauces for Asian cooking and how they lift dishes around the world. Let’s explore how these sauces can revolutionize your cooking, adding bold flavors and endless possibilities to your culinary creations.

The Purpose of Asian Sauces

Asian sauces are a mix of fermented, savory, sweet, and spicy condiments that were made aiming at flavor, aroma, and texture in Asian cuisine. Lively and steeped in traditional ways, they originated from Asian countries such as China, Japan, Thailand, and Korea. In every region, over many centuries, unique sauces have developed in tune with the locally available ingredients and ways of cooking. However, the main purpose of these sauces is to bring flavors together in food, balancing sweet, salty, tangy, and umami tastes. These sauces can be used as:

Flavor Enhancers: Whether the essence is a tangy sauce for dumplings or rich oysters for stir-fries, they enhance the food savor.

Marinades and Glazes: Using soy sauce, hoisin, or teriyaki in them will add depth with sweet flavors, tender and flavorful.

Condiments: Sriracha for spicy, peanut sauce for nutty, or chili mixture adds essence to mealtime. 

Cultural Identity: These sauces carry with them centuries of culinary history that connect modern dishes to their roots.

Versatility in Cooking: They blend into soups, noodles, rice dishes, and even fusion foods with ease, making them indispensable in kitchens around the world.

10 Delicious Asian Sauces You’ll Love

We will now explore some of the most popular Asian sauces, including their uses, flavors, and substitutions.

Before diving into the details of each sauce, here is a list of some essential sauces for Asian cooking. Each one is a reliable flavor enhancer for a variety of dishes. 

Asian Sauces ListSignature Pairings
Korean GochujangSpicy Pork Bulgogi, Bibimbap
Soy SauceVegetable Fried Rice, Teriyaki Chicken 
Fish SauceVietnamese Pho, Green Papaya Salad
Oyster SauceBeef and Broccoli Stir-fry, Sautéed Asian Greens
Hoisin SaucePeking Duck, Crispy Lettuce Wraps
SrirachaSpicy Mayo for Sushi, Grilled Shrimp Tacos, Vietnamese Banh Mi Sandwiches
Black Bean SauceStir-fried Beef with Black Bean Sauce, Chinese Eggplant Dishes
Sweet Chili SauceThai Spring Rolls, Grilled Shrimp Skewers, and Crispy Wontons
Chili OilDumpling Drizzle, Spicy Noodles
Hot Mustard SaucePeking Duck, Egg Rolls
Kewpie MayonnaiseTamago (Japanese egg) Sandwiches, Shrimp Tempura Rolls
WasabiFresh Sashimi, Sushi Rolls
MisoClassic Miso Soup, Roasted Eggplant with Miso Glaze
  1. Soy Sauce

In Asian cuisine, soy sauce is a staple condiment. The taste is rich, savory, and deeply umami. This sauce is made of fermented soybeans, roasted wheat, salt, and water. It has been part of Chinese cooking for more than 2,000 years. Nowadays, it is an indispensable ingredient in Chinese, Japanese, and Korean cuisines.

How to Use Soy Sauce

  • Marinate meats and vegetables in it.
  • Season soups, noodles, and stir-fries with it.
  • As a dip for sushi, dumplings, or spring rolls.

Types of Soy Sauce

  • Light Soy Sauce: More salty, thinner in texture; used for seasoning.
  • Dark Soy Sauce: A bit sweet, thicker in texture; great for glazing and coloring.

Substitutions: Tamari, coconut aminos and liquid aminos.

Note: Check out this article on “Is Soy Sauce Halal?” to learn more.

2. Oyster Sauce

The glossy, smooth sauce is prepared using extracts of oysters and sugars and soy sauce as essential ingredients. The oyster sauce gives a sweet-and-savoury taste to everything, Stir into vegetable stir-fries like broccoli or bok choy.

  • Use as a marinade for meats or seafood.
  • Add to noodle dishes or soups for added depth.

Substitution: Hoisin sauce, soy sauce with sugar, or vegetarian oyster sauce (made from mushrooms).

3. Hoisin Sauce

Some people refer to hoisin sauce as “Chinese barbecue sauce.” The sauce is thick, dark, and made of fermented soybeans, garlic, vinegar, and spices. This sweet-and-sour mixture is beloved in recipes for its glazing and dipping applications.

How to Use Hoisin Sauce

  • Glaze roasted meats such as Peking duck or ribs.
  • Deep-fried spring rolls or use them as a sauce for lettuce wraps.
  • Stir into noodles or fried rice to add more savor.

Substitutions: Peanut butter with soy sauce and honey, barbecue sauce or a mix of soy sauce with sugar.

4. Fish Sauce

This sauce is made from fermented fish and has a potent umami kick with a savory undertone. A consistent flavor enhancer for East and Southeast Asian meals, ranging from Pad Thai to rich soups.

How to Use Fish Sauce

  • Add to Thai curries or Vietnamese pho for authentic essence.
  • Then it may be used in stir-fries, salad dressings, or marinades.
  • Mince with lime juice and chili for Asian dipping sauces.

Substitutions: Soy sauce or tamari with a splash of lime juice or seaweed broth for vegan.

5. Chili Sauce

Chili sauce is a hot, spicy dressing that is added to food to flavor it. Different varieties, such as Thai Sriracha or Chinese chili garlic sauce, are available to suit your spice and taste preferences.

How to Use Chili Sauce

  • Use it as a condiment with noodles, dumplings, or fried rice.
  • Add to soups and broths for that spicy touch.
  • Glaze on with grilled meats and vegetables.

Substitutions: Hot sauce, harissa, or a mix of crushed red chili flakes with garlic and vinegar.

6. Teriyaki Sauce

Teriyaki sauce is the Japanese reduction of soy, mirin, and sugar into one sweet and savory glaze. Its shining texture perfectly glosses all grilled and broiled dishes.

How to Use Teriyaki Sauce

  • Glaze chicken, salmon, or tofu for grilling.
  • Stir into stir-fried vegetables or noodles.
  • Serve as a dipping sauce with tempura or sushi.

Substitutes: A mixture of soy sauce, honey, and ginger, or hoisin sauce, splashed with vinegar.

7. Korean Gochujang

This fermented chili mixture is a combination of heat, sweetness, and umami. A deep, complex profile is essential to add depth to Korean stews, marinades, and stir-fry delicacies.

How to Use This Korean Chili Paste

  • Stir into stews like kimchi jjigae or tteokbokki.
  • Used as a marinade for bulgogi or Korean fried chicken.
  • Mix with mayonnaise or yogurt for a spicy dipping sauce.

Substitutions: Sriracha, chili garlic sauce, or a combination of miso and chili powder.

8. Miso

Miso sauce is made from fermented soybeans, salt, and koji. It originates from Japan and is used thickly and darkly as a salty condiment to add depth and umami flavor to numerous dishes. This has remained a staple in Japanese cuisine for centuries.

How to Use Miso

  • Whisk into soups for a comforting, earthy flavor.
  • Make marinades for fish, pork, or chicken with it.
  • Mix it with salad dressings or into vegetable glazes.

Types of Miso

  • White Miso (Shiro Miso): Lighter, somewhat sweet; good for light soups and dressings.
  • Red Miso (Aka Miso): It is thicker, saltier, and used in richer stews and marinades.
  • Mixed Miso (Awase Miso): Combination of white and red miso, general use.

Substitutions: Mixing tahini and soy sauce, adding nut butter and salt, or adding mild unsalted cheese like ricotta.

9. Kecap Manis

In Indonesia, Kecap Manis is a thick, sweet soy sauce made from soybeans, palm sugar, and aromatic spices. It is highly valued for its heavy sweetness, like caramel, and for its strong umami flavor.

How to Use Kecap Manis

  • Drizzle over fried rice or noodles for added sweetness.
  • Glaze grilled meats or seafood with it.
  • Add to stir-fries for balancing savory flavors.

Substitutions: A mixture of soy sauce and brown sugar, molasses with a dash of soy sauce, or honey with a bit of tamari.

10. Sambal

Sambal is a very spicy chili mixture from Indonesia and Malaysia that is made from fresh chilies, garlic, lime juice, and occasionally shrimp paste. This is a sauce utilized for a fresh, spicy kick.

How to Use Sambal

  • Add to soups, stews, or curries for heat and flavor.
  • Used as a dip for fried snacks or seafood.
  • To add an extra kick to sandwiches and burgers, spread it on.

Types of Sambal

  • Sambal Oelek: A simple chili paste for general use.
  • Sambal Belacan: More umami from shrimp paste.
  • Sambal Manis: Sweeter and milder, usually used for marinades.

Substitutions: Chili garlic sauce, Sriracha, or make a homemade version using fresh chilies and garlic.

How to Make Homemade Asian Sauce Recipes

Homemade Asian sauces are the best options for adding flavor to food and making dishes according to your taste. Here’s how to make the best Asian sauces recipes that are normally used for stir-fries, marinades, and dipping.

  1. Stir Fry Sauce

Ingredients:

  • 2/3 cup soy sauce
  • 1/2 cup chicken broth
  • 1/3 cup rice wine
  • 1 tablespoon sugar
  • 1 tablespoon sesame oil
  • 1/4 teaspoon white pepper
  • 2 tablespoons cooking oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 2 tablespoons cornstarch
  • 1/4 cup water

Instructions: Mix soy sauce, chicken broth, rice wine, sugar, sesame oil, and cornstarch. Once thickened, add garlic and ginger.

  1. Sweet and Sour Sauce

Ingredients:

  • 1/4 cup ketchup
  • 1/4 cup sugar
  • 1/4 cup vinegar
  • 1 tablespoon soy sauce
  • 1/2 tablespoons cornstarch
  • 3/4 cup pineapple juice (or water)
  • 2 teaspoons oil 

Instructions: Combine the ketchup, sugar, vinegar, soy sauce, cornstarch, pineapple juice, and oil in a bowl. Heat to a boil, reduce the heat and simmer until thickened.

  1. Mongolian Grill Sauce

Ingredients:

  • 1 tsp olive oil or canola oil
  • 1/2 tsp ground ginger
  • 1 tbs minced garlic
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 1/4 cup brown sugar

Instructions: Saute the ginger and garlic, then add in the soy sauce, water and brown sugar. Thicken by simmering.

  1. Dipping Sauce

Ingredients:

  • 3/4 cup water
  • 2 teaspoons cornstarch
  • 1/3 cup seasoned rice vinegar
  • 1/4 cup brown sugar
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, smashed
  • 1/2 teaspoon crushed red pepper flakes

Instructions: Mix water, vinegar, soy sauce, brown sugar, ginger, garlic, and red pepper flakes together. Make a slurry of cornstarch and thicken with it.

  1. Teriyaki Sauce

Ingredients:

  • 1 cup soy sauce
  • 1/2 cup brown sugar
  • 2 garlic cloves, minced 

Instructions: Pour soy sauce, brown sugar, and garlic mince into a saucepan and simmer until thickened.

  1. Sriracha Sauce

Ingredients:

  • 1/2 cups chopped chili peppers
  • 1 tablespoon lime juice
  • 3 garlic cloves
  • 2 tablespoons palm sugar (or brown sugar)
  • 2 teaspoons salt
  • 1/4 cup white vinegar

Instructions: To make the sauce, blend chili peppers, garlic, sugar, salt, and vinegar. Simmer until thick.

How to Choose Quality Asian Sauces

Choosing the right Asian sauces can make all the difference in your culinary creations, but it’s everything about choosing a quality product. You need to consider the following factors to make the best choice:

  • Authenticity

Choose sauces that are produced in their country of origin or by well-trusted brands. This ensures that traditional ingredients and methods of preparation are used, maintaining the cultural and culinary integrity of the sauce.

Example: Soy sauce from Japan or oyster sauce from China would provide authentic taste profiles.

  • Ingredients

High-quality sauces contain fewer, natural ingredients. Avoid items with high levels of preservatives, unnatural colors, or added sugars.

  • Purpose and Pairing

Sauces fall into different categories based on their purposes. Choose sauces that work well with your dishes.

Example: Fish sauce for Thai or Vietnamese dishes; hoisin sauce for glazing or dipping.

  • Flavor Profile

Understand the flavor profile, whether sweet, salty, umami, or spicy. Pick sauces that agree with your taste and the kind of dishes you intend to make.

  • Packaging and Shelf Life

Make sure the packaging is airtight and the expiration date has not passed. Quality sauces are normally in glass bottles, which preserve flavor better than plastic.

How to Store Specific Asian Sauces for Maximum Shelf Life

Different sauces have different storage methods for maintaining their quality and extending their shelf life. Here is how to store popular sauces properly.

  • Soy Sauce

Unopened: Soy sauce should be stored in a cool, dark pantry.

Opened: Store in the refrigerator to keep the flavor intact.

Tip: Soy sauce has a long shelf life due to its high salt content, but refrigeration helps retain its taste for longer.

  • Oyster Sauce

Unopened: Store at room temperature in a dry place.

Opened: Refrigerate and use within six months.

Hint: Keep the cap as tightly closed as possible to keep the air out, which does affect its texture.

  • HoiSin Sauce

Unopened: Store in a pantry or cupboard.

Opened: Refrigerate and use within 12 months for optimal flavor.

Hint: Stir if separated. It is common for this condiment to separate.

  • Fish Sauce

Unopened: Store in a cool, dark place.

Opened: Refrigeration is not necessary, but it is highly recommended to do so for long-lasting freshness.

  • Sriracha

Unopened: Store at room temperature, away from direct sunlight.

Opened: Can be kept in the pantry, but refrigeration slows down flavor changes.

Tip: Shake well before each use, as separation may occur over time.

  • Gochujang

Unopened: Store in a cool, dry place.

Opened: Refrigerate to keep its bold flavor and thick texture.

Tip: Transfer it into an airtight container if it comes in another type of packaging.

  • Miso Paste

Unopened: Refrigerate to maintain fermented flavor.

Opened: Always store in the refrigerator and seal tightly.

Tip: Use clean utensils for scooping to avoid cross-contamination.

  • Wasabi

Unopened: Store in a cool, dry pantry.

Opened: Refrigerate and use within weeks for optimal freshness.

Tip: Wasabi paste is very sensitive, so always keep the tube tightly closed.

Final Thoughts

We hope you were given a good overview of the world of Asian sauces in this guide, and now it is time for you to experiment! With the varieties of Asian sauces, options are truly endless when it comes to creating them. We’re sure you’ll find plenty of new favorites among these sauces, whether it’s at home or the restaurants, such as-  Negi & Nori. From bold and spicy to sweet and savory, these sauces have just the right balance to round out any dish. Get your ingredients ready, crank up the wok, and enjoy Asian flavors in your living room.

Frequently Asked Questions

What are the best Asian sauces for chicken?

The best sauces for chicken are teriyaki sauce, soy sauce, hoisin sauce, sweet and sour sauce, and peanut sauce-all of these add so much flavor and glaze to the chicken.

Which Asian sauce is spicy?

The spicy sauces include Sriracha sauce, chili paste, and hot mustard sauce. These sauces use chili peppers for a bold, fiery kick to dishes.

What is the holy trinity of Asian sauces?

It is said that soy, oyster, and fish sauce make up the holy trinity of these Asian cooking sauces. These three are indispensable in many cuisines of Asia, giving salinity, umami and depth.

What does soy sauce taste like?

Soy sauce has a sweet and salty umami flavor with slightly fermented overtones that make it just about regular hand in most Asian dishes, from stir-fries to marinades.

What are the essential sauces for cooking Asian dishes?

Soy sauce, oyster sauce, fish sauce, sesame oil, and rice vinegar are some of the major sauces for Asian cooking, providing the base for a great number of Asian recipes.

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