0:16
We'll start by building the salty umami
0:18
base. Adding soy sauce to an empty bowl
0:20
for accurate seasoning control.
0:24
Next, we layer tang and depth, pouring
0:26
worstershure and oyster sauce directly
0:28
over soy to round sweetness and
0:30
complexity. Add gentle sweetness, body,
0:33
and aroma with ketchup, sugar, and
0:35
toasted sesame oil. Balancing acidity
0:38
and giving silky mouth feel.
0:56
For extra cohesion, gently warm the
0:58
sauce briefly, then cool so flavors melt
1:00
and body thicken slightly without
