2–4 SERVINGS
5 shallots, peeled and sliced
½ tablespoon soybean sauce (but the consistency is really like a paste, FYI)
½ pound jicama, peeled and julienned
½ cup water
½ tablespoon sugar
½ tablespoon dark soy sauce
½ tablespoon sugar
Kosher salt
BALLS OUT
40–80 SERVINGS
20 shallots, peeled and sliced
10 tablespoons soybean sauce
10 pounds jicama, peeled and julienned
10 cups water
10 tablespoons sugar
10 tablespoons dark soy sauce
10 tablespoons sugar
Kosher salt
In a pan/wok, over medium heat, add the shallots, and cook until golden: Mix in the pasty soybean sauce and stir frequently until the mixture is fragrant.
Toss in the jicama, stirring quickly, then add water, sugar, and dark soy sauce. Bring the mixture to a boil and let simmer for 10 minutes, or until jicama softens but still retains its crunch. It should adopt some of the soybean color while keeping a hint of the original white color as well. Season with additional sugar and salt, if necessary. It should taste savory with some sweetness.