Ninniku Shoyu Zuke Garlic In Soy Sauce Recipes

NINNIKU SHOYU-ZUKE (GARLIC IN SOY SAUCE)

Ninniku Shoyu-Zuke (Garlic in Soy Sauce) image

This recipe produces a traditional Japanese pickle. Quite a lot of people dislike the odor of garlic and this recipe reduces the odor of garlic thru the use of vinegar. Marinating time should be about 2 months and will easily last about 10-11 months.

Provided by Broke Guy

Categories Japanese

Time 15m

Yield 20 pieces

Number Of Ingredients 4

Ingredients

10 garlic, whole bulbs
2 cups rice vinegar
1 1/4 cups regular soy sauce
2 tablespoons sugar

Steps:

Fresh garlic should be on the market by June. Select smaller, well-proportioned bulbs as the garlic will served cut in half.
Peel the outer skin with your hands, leaving only one layer of skin holding the cloves together. Trim away the stems.
Sterilize a small pickling jar in boiling water. Pack it with the bulbs of garlic. Pour the rice vinegar over the bulbs in the jar. Seal the jar and let stand in a dark place for 2 weeks.
Discard 2/3 of the vinegar (perfect for salad dressings). In a bowl, combine the soy sauce and the sugar until the sugar dissolves.
Pour the soy sauce over the garlic bulbs in the jar. Cover with the lid and let stand in a dark place for 1 1/2 months more. Total marinating time should be 2 months. If made in June, mixture will good until around May of the next year.
When ready to serve, cut each garlic bulb horizontally in half.

Nutrition Facts : Calories 60.4, Fat 0.2, Sodium 1010.6, Carbohydrate 12.2, Fiber 0.8, Sugar 1.9, Protein 3.8

SWEET GARLIC SOY SAUCE

Sweet Garlic Soy Sauce image

In Philippine cuisine, dark, fairly harsh soy sauce is favored, but it's often combined with sugar to create a syrupy dressing for vegetables. The added garlic gives this sweet and salty sauce a pleasant kick. This recipe originally accompanied Lumpia Rolls .

Provided by Mark Bittman

Categories Sauce Garlic Vegetarian Quick & Easy Healthy Soy Sauce

Yield Makes 1/2 cup

Number Of Ingredients 3

Ingredients

1/2 cup dark soy sauce
2/3 cup palm or brown sugar
2 garlic cloves, minced

Steps:

1. Place the soy sauce and sugar in a saucepan and cook over low heat until slightly caramelized and thickened, about 5 minutes.
2. Remove from the heat and stir in the garlic. Cool and serve. This sauce will keep well, refrigerated, for a couple of days; bring to room temperature if you're using it as a dipping sauce. (If you're cooking with it, you can use it directly from the refrigerator, of course.)

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