How to Thicken Soy Sauce

Soy sauce is an indispensable component in many recipes, yet its consistency may sometimes leave something to be desired. There are various methods available to thicken soy sauce without resorting to using corn starch or flour as thickeners – and sometimes that means using pantry staples such as corn starch.

Method two involves simmering soy sauce until it reaches your desired consistency – although this method may take longer, it is still effective and safe.


Cornstarch is an essential kitchen ingredient that helps thicken soy sauce. A white powder with a chalky texture, cornstarch is typically produced by grinding whole dried corn kernels into fine particles before being refined further with water or acid to form its final form. Another source is from an arrowroot tuber plant’s starch source – making this thickener an ideal choice when thickening sauces or custards at high temperatures while maintaining their integrity. In addition, its heat tolerance also prevents separation when heated to high temperatures reducing acidity – perfect for soy sauce!

To thicken soy sauce using cornstarch, mix a small amount of water and cornstarch together until a paste forms, adding this paste directly to simmering soy sauce and stirring continuously until you achieve your desired thickness. Although this method takes more time and requires constant attention to achieve success in terms of acid reduction and thickening the soy sauce, it has proven its worth as a quick way to thickening and thickening it!

An alternative way of thickening soy sauce without cornstarch is using flour. To do so, mix one tablespoon of cornstarch with one tablespoon of water until a slurry forms and stir this into your soy sauce over medium-heat until your sauce reaches desired thickness.

Flour can serve as an easy replacement to cornstarch in recipes, offering similar characteristics but less of an immediate response when mixed with soy sauce. Flour may also be used when thickening sauces; however, excessive heating could damage its thickening properties and compromise their effectiveness.

If you don’t have cornstarch or flour on hand, brown sugar is another effective solution for thickening soy sauce. While less efficient than other methods, this thick sauce can still be used as an ingredient or glaze in various dishes and applications.

Instead of flour, potato starch can also be used to thicken soy sauce without gluten contamination. Simply combine the potato starch with small amounts of water until a paste forms, and stir into your soy sauce before proceeding further with this recipe.


Soy sauce is an indispensable addition to many dishes, but its thin consistency often precludes its use for marinades or as dipping sauce. To thicken soy sauce to the perfect thickness for these purposes, numerous thickeners are available, such as flour and sugar; though some methods take more time than others they all will create soy sauce thick enough to coat the back of a spoon.

To thicken soy sauce with flour, first mix a starch-water mixture into a slurry and add this slurry while simmering the soy sauce. Care should be taken to avoid clumps as you continue stirring until your desired thickness has been reached – though this method takes more work and effort, it still proves effective and makes for a good alternative for those who dislike cornstarch!

An alternative method for thickening soy sauce is heating it on medium-high until it begins bubbling, and then adding flour bit by bit until you get a thick, consistent paste. Be mindful not to add too much at once as this could coagulate and form lumps in your soy sauce.

If you want to thicken up your soy sauce even more, add brown sugar. This will also help caramelize it for an enhanced flavor; but be warned: this method may take a little bit longer as all of the sugar must first dissolve completely before the soy sauce can thicken properly.

One final strategy for thickening soy sauce is by heating it over low heat until its water evaporates and its flavor intensifies, leaving behind concentrated flavors. Although this approach takes more time and attention to keep stirring regularly while it reduces, once your desired thickness has been reached it should be off of the stove and removed from heat source.


There are alternative methods of thickening soy sauce besides flour or starch. One such technique involves brown sugar, which will create a rich, caramelized soy sauce. Although this approach requires more time than others, it provides an ideal option for those who do not wish to add cornstarch or flour into their soy sauce. Another approach would be reducing it on the stove until some of its water has evaporated from it – although this approach takes slightly more effort.

Make a roux to thicken your soy sauce. To do so, heat a small amount of butter in a saucepan before gradually whisking in equal portions of flour until the mixture turns light golden in color. Slowly incorporate soy sauce while continuously stirring to avoid lumps forming; this method may prove very successful at thickening soy sauce, although extreme temperatures should not be used as this could result in its burning.

Honey can add an irresistibly delicious touch to your soy sauce thickening process, creating a sweet, sticky glaze sure to please everyone in the family. Just be wary not to overcook, as sugar may turn bitter if cooked too long and burn.

There are various methods available to thicken soy sauce, but the most widely-used one is using starches such as flour or cornstarch. Simply pour your soy sauce into a saucepan, add your thickener until completely dissolved and remove from heat when desired consistency is reached. Alternatively, powdered thickeners should first be mixed with half a cup of cold water to avoid clumping before carefully pouring this slurry into the saucepan with your soy sauce – take care when pouring if using powdered forms though! Another effective method involves slowly reducing water content thereby thickening soy sauce significantly! This requires patience but can produce impressive results in making soy sauce much thicker!


Soy sauce is a staple condiment in most kitchens and can be used in an assortment of recipes, but store-bought versions often lack viscosity. There are multiple methods you can use at home to thicken soy sauce; cornstarch, flour or both may work to increase viscosity of the soy sauce while some methods may change its taste slightly.

If you prefer not to use starches, try thickening your soy sauce using brown sugar instead. While this method requires more patience (you need to wait for the brown sugar to dissolve before adding your soy sauce), the end result should still produce an ideal sauce with its thick consistency.

Water can also be used to thicken soy sauce without altering its flavor or increasing liquidiness, but you must add it slowly; adding too much at once could cause lumpiness.

Starches such as cornstarch or flour can also be used to thicken soy sauce, though this will require additional steps. First, mix your cornstarch or flour with roughly half a cup of water and stir thoroughly so as to avoid any clumping before slowly pouring it into simmering soy sauce.

Flour and cornstarch are perfect for thickening soy sauce as they won’t alter its taste, while being more effective than other starches like arrowroot or tapioca. However, if neither are available you could try thickening soy sauce with wheat flour by heating it until bubbles start forming before adding your flour.

Reduce Soy Sauce Another method for thickening soy sauce is simply reducing it, as this will allow its water content to evaporate as the sauce simmers and become more concentrated. This approach may work if you don’t wish to incorporate other ingredients; however, you will require patience because soy sauce needs to simmer longer before being thickened up.

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