Sweet Soy Sauce

An Indonesian variant (Kecap Manis) or a thickened Japanese version, it results from the incorporation of palm sugar and a thermal reduction that modifies its viscosity. Its syrupy texture is formidable for creating glazes. Brushed onto a protein under a broiler or on a very hot grill, its high sucrose content caramelizes instantly, forming a glossy, sticky, and sweet-and-sour crust that seals in the cooking juices.