1/2 lb. shucked oysters with liquid 
1 tbsp. water 
1 tsp salt 
light soy sauce 
1/2 tbsp. dark soy sauce 
I N S T R U C T I O N S 
Drain oysters and reserve the liquid. Mince oysters and place in a saucepan. Add water and reserved liquid and bring to a boil. Reduce heat, cover and simmer about 10 minutes. Remove from heat, add salt and cool completely.

Force the mixture through a fine sieve into sauce pan. Measure the liquid, adding 2 Tbsp. light soy sauce to each 1/2 cup. Add dark soy sauce and bring to boil. Reduce heat and simmer gently for about 7 minutes.

Cool to room temperature and pour into a sterilized jar. Seal and store in the refrigerator. This sauce can be kept for several weeks.