Bullhead
Shacha Sauce
Ingredients
Ingredients
Allergens
Allergens
Shacha Sauce is primarily used in the cuisines of Fujian, Teochew (Chaozhou), and Taiwan. It adds umami flavor to many dishes, including soups, meat marinades (i.e. as a rub for roast meats, which is probably how it got its English translation to “Chinese BBQ Sauce”), stir-fries, and dipping sauces. - from The Woks of Life https://thewoksoflife.com/shac...
The taste of sacha sauce is complex and multilayered. When you first open the container, you’ll need to give it a good mix to incorporate the thick brown paste at the bottom with the layer of oil on top. At first it tastes very umami-forward with a slightly briny flavor—reminiscent of Japanese katsuobushi—from the dried shrimp and brill fish. But it has a subtly sweet finish (even though sugar is not an ingredient). It’s this combination of flavors that makes sacha magical and versatile. - from Bon Appetit. Read more about this condiment here: https://www.bonappetit.com/sto...