The Small Batch 25 · No. 16 of 25

1. No.16Photo: Yun Hai

   Sauces and heat

   Amber River Soy Sauce

   From Yun Hai · Brooklyn, by way of Taiwan · @yunhaishop

   Lisa Cheng Smith started Yun Hai to bring Taiwan's small producers to American kitchens. Amber River is brewed the old way from single-origin Taiwanese black soybeans, no wheat, aged in the sun. It's mellow and almost chocolatey, a soy sauce you spoon over things rather than cook with.

   Soy sauce you finish a dish with, like good olive oil. On a silky steamed egg it's the whole show.

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   Cook with it

   Taiwanese steamed egg

   20 min · serves 2 · Eggs and water steamed gently into a custard as soft as tofu, with the soy sauce spooned on at the table.

   Save to my recipes

   You need

   • 3 large eggs
   • About 1⅓ cups (320 ml) water or unsalted stock (one and a half times the volume of the eggs)
   • ¼ tsp kosher salt
   • 1 tbsp Yun Hai Amber River Soy Sauce
   • 1 scallion, thinly sliced
   • A few drops of toasted sesame oil

   How to make it

   1. Beat the eggs gently with the water and salt, trying not to make bubbles.
   2. Pour through a fine sieve into a shallow heatproof bowl and skim off any foam.
   3. Cover the bowl with a plate or foil so water can't drip in.
   4. Set it in a steamer over simmering water and steam on medium-low for 10 to 12 minutes, until it's just set and wobbles like custard.
   5. Spoon the soy sauce over the top, scatter the scallion and add a few drops of sesame oil. Eat with rice.

   Chef's own recipe, written for Amber River Soy Sauce. Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.

   Inspired by Yun Hai's own recipe: yunhai.shop

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Yun Hai didn't pay to be here. Order goes straight to their shop. The recipe is Chef's own, in our words, made for Amber River Soy Sauce.