The present invention relates to a Japanese apricot soy sauce for cooking and, more specifically, to a soy sauce manufactured by a method comprising: mixing Japanese apricot concentrate and sugar with the traditional soy sauce putting a mixture in a certain container and aging the mixture for 10 days to taste the typical scent of Japanese apricot and mixing a seasoned spicy chicken sauce containing DHA with the Japanese apricot soy sauce, thereby providing a flavor of the seasoned spicy chicken and the freshness of the Japanese apricot at the same time. According to the present invention, the Japanese apricot soy sauce for the seasoned spicy chicken having richer flavor and nutrition is provided through manufacturing processes comprising: mixing 20-30 parts by weight of the Japanese apricot concentrate and 10-15 parts by weight of the sugar with 100 parts by weight of the soy sauce aging the mixture (Japanese apricot soy sauce) at room temperature of 15-20°C for 10 days adding 10-30 parts by weight of DHA to the Japanese apricot soy sauce mixing 20-30 parts by weight of the conventional seasoned spicy chicken sauce with the Japanese apricot soy sauce containing DHA boiling the mixed sauce at 100°C for 10 minutes with stirring using a cooking spoon and aging the boiled mixture in the refrigerator for 3-5 days.COPYRIGHT KIPO 2014[Reference numerals] (AA) Japanese apricot soy sauce for DHA seasoned spicy chicken (S10) Step for mixing 20-30 parts by weight of Japanese apricot concentrate and 10-15 parts by weight of sugar with 100 parts by weight of soy sauce (S20) Step for aging at room temperature of 15-20°C for 10 days (S30) Step for adding 10-30 parts by weight of DHA and mixing with 20-30 parts by weight of the conventional seasoned spicy chicken sauce (S40) Step for stirring the mixed sauce with boiling at 100째C for 10 minutes (S50) Step for aging at low temperatures of 5-10°C for 2-3 days본 발명은 조리용 간장소스에 관한 것으로, 더욱 상세하게는 종래의 간장에 매실 농축액과 설탕을 넣고 잘 교반하여 혼
