Youki, Japanese XO Sauce, 120g
Dried scallop, dried shrimp and chilli in a 120g jar. A teaspoon turns plain fried rice into something worth ordering.
XO sauce is a chunky, oily relish of dried seafood and aromatics, and Youki makes this one in Japan. Dried scallop (hotate kaibashira) and dried shrimp give it a deep, sweet-briny savouriness, and chilli adds a steady warmth rather than real heat. It is a finishing and cooking condiment used in small amounts: stir it through fried rice, noodles and greens, spoon it over steamed fish, or serve it as a dip.
Why Chefs Choose This
- Concentrated seafood depth: dried scallop and shrimp bring a sweet, briny savouriness that fresh seafood alone does not.
- Texture as well as flavour: a chunky relish that clings to noodles and rice instead of disappearing into them.
- A little goes far: a teaspoon seasons a portion, so a 120g jar covers a lot of plates.
- Consistent from jar to jar: a ready-made XO saves a long, costly prep of soaking and frying dried seafood.
How to Use
- Fried rice and noodles: add a spoonful to the wok in the last minute of cooking.
- Greens: toss through stir-fried pak choi, gai lan, green beans or broccoli.
- Seafood and meat: spoon over steamed fish, scallops or prawns, or onto a grilled steak.
- Dips and toppings: serve with dumplings, over silken tofu, or on a fried egg with rice.
XO sauce (XO醤, XO jan in Japanese) was created in Hong Kong in the 1980s as a luxury condiment for high-end Cantonese restaurants. The name borrows XO from the cognac grade, used as shorthand for top quality; it does not mean the sauce is made with brandy. Its value lies in dried seafood, especially conpoy (dried scallop), which is expensive and slow to prepare. In Japan it became a popular Chinese-style seasoning for home cooks. Youki (ユウキ食品) is a Japanese company specialising in Chinese and other Asian seasonings, and makes this XO sauce in Japan.
Learn more: Japanese Sauces
What does XO sauce taste like?
Deeply savoury, a little sweet, gently hot. The dried scallop gives a rich, rounded sweetness and the dried shrimp a sharper briny note, both carried in fragrant chilli oil. It is chunky rather than smooth, with small shreds of seafood you can see and chew. The chilli is a warmth that builds slowly rather than a sharp burn. Used on its own it is intense; stirred into rice or noodles it spreads out into a savoury seasoning that makes simple food taste complete.
Product Details
| Type | XO sauce (XO醤), seafood and chilli relish |
| Brand | Youki (ユウキ食品) |
| Key Flavours | Dried scallop, dried shrimp and chilli |
| Character | Chunky, savoury, mildly spicy |
| Origin | Made in Japan |
| Weight and Format | 120g jar |
| Storage | Cool, dry place before opening; refrigerate after opening |
| Best Used As | Wok seasoning, finishing condiment and dip |
Does XO sauce contain brandy?
No. The XO is borrowed from the top grade of cognac as a sign of luxury. The sauce itself is built on dried seafood, chilli and oil, not spirits.
How spicy is it?
Mild to medium. There is a steady chilli warmth running through it, but the savoury seafood flavour leads. Add fresh chilli or chilli oil if you want more heat.
How should I store it?
Keep it in a cool, dry place until opened, then refrigerate with the lid closed. Always use a clean, dry spoon. The oil can firm up in the fridge, which is normal; it loosens again in a hot wok or at room temperature.
Ingredients and allergens
Ingredients: Oil, garlic, shallot, sugar, brandy, sautéed onion paste, sa-cha paste (soy oil, dried shrimp (crustaceans), dried fish), garlic paste, dried scallop powder (molluscs), scallop extract powder (molluscs), chilli bean paste, yeast extract, salt, dried shrimp powder (crustaceans).
Allergen information is taken from the manufacturer's import specification; always check the pack before use.
SKU : S0417