Toyomansi is a simple Filipino dipping sauce of soy sauce and kalamansi juice, sharp, salty and quick to make at home. The name is a blend of “toyo” (soy sauce) and “kalamansi”, and it is one of the most common table condiments in Filipino cooking.
How to make and use it
- Mix roughly equal parts soy sauce and kalamansi juice (or lime as a substitute), adjusting to taste.
- Add sliced chilli or garlic for extra heat and depth.
- Serve as a dipping sauce for fried or grilled dishes such as chicken inasal or lumpia.
Adjusting the ratio to taste
Start with roughly equal parts soy sauce and kalamansi juice, then adjust, some prefer it sharper with more citrus, others saltier with more soy, tasting and adjusting each time is normal rather than following a fixed recipe.
What to dip in it
Beyond fried and grilled dishes, toyomansi also works well as a dip for dumplings or a light dressing for a simple vegetable side, its bright acidity cuts through richer, fried foods particularly well.
Does it keep well?
Toyomansi is best made fresh, since the citrus loses its brightness within a day, mix only what you need for the meal rather than storing a large batch for later.
What is toyomansi?
Toyomansi is a Filipino dipping sauce made from soy sauce (toyo) and calamansi juice (mansi). It is salty and sour, often with chopped chilli or onion added. It sits on the table at most Filipino meals, ready for dipping grilled meat, fried fish and dumplings.
Calamansi is a small round citrus fruit grown across the Philippines. It tastes like a mix of lime and mandarin, sour with a slightly sweet, floral edge.
A simple starting ratio
- 3 tablespoons soy sauce
- 1 to 2 tablespoons calamansi juice
- 1 small red chilli, sliced (optional)
- A little sliced red onion or garlic (optional)
Mix and taste. Add more calamansi for a sharper sauce or more soy for a saltier one.
Finding calamansi in the UK
Fresh calamansi is rare in UK shops. Filipino grocers sell frozen calamansi and bottled calamansi juice, and some sell calamansi concentrate. If you cannot find it, a mix of lime juice with a squeeze of orange or clementine juice gives a similar sweet sour taste.
Using it as a marinade
Toyomansi also works as a quick marinade. The Filipino dish bistek tagalog uses thin sliced beef marinated in soy sauce, calamansi and pepper, then pan fried with onion rings. It is also good brushed on grilled pork or chicken.
FAQ
Can I use lime instead of kalamansi for toyomansi?
Yes, a mix of lime and a touch of orange juice gets close to the balance of tart and sweet in kalamansi.
How long does toyomansi keep?
It is best made fresh each time, since the citrus flavour fades within a day or so.
Which soy sauce should I use?
Filipino soy sauce, such as Silver Swan or Datu Puti, is milder and slightly sweeter. Regular light soy sauce works, though you may want a little less.
