Soy Sauce Recipes

SOY SAUCE CHICKEN

Steps:

• Combine sugar, soy sauce, water, garlic, and ginger in a large stock pot; stir until sugar is dissolved. Place chicken in stock pot and bring to a boil. Using tongs, turn chicken in pot every 5 minutes.
• Boil chicken until no longer pink at the bone and juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sauce mixture will turn into a rich, brown glaze. Remove pot from heat and let cool 10 minutes.
• Place chicken on a platter and sprinkle with chopped green onions.

SOY SAUCE SUBSTITUTE

Steps:

• In a saucepan over medium heat, stir together the beef bouillon, balsamic vinegar, molasses, ginger, white pepper, garlic powder and water. Boil gently until liquid is reduced to about 1 cup, about 15 minutes.

SOY SAUCE RECIPE

Steps:

• 1 The first thing we'll do is cook the soya until it is very tender. In order to be sure that the soya is ready we take a small portion of it and we press it with our fingers, if it almost falls apart, it is exactly how we want it.
• 2 Next, we finely cut it and shred the grains until we get a consistency similar to that of a purée.
• 3 Then, we take the flour and mix it with the shredded soya, until it integrates well and the dough is compact.
• 4 Continuing on, we shape the dough into little cylinders so we can cut it into small pieces.
• 5 We let it rest in a tray or a container at 30°C and we cover it with a kitchen towel for approximately one week.
• 6 When the time has passed, a mold will have formed that covers the dough. We bring it to the oven and heat it at 60°C with heat above and below and we let it dry completely.
• 7 The next step is to add pieces of the dough in a pot or a large container with enough water and salt. We cover it again with a towel or plastic and we let it ferment for another two weeks.
• 8 We stir the mixture once a day during this period, which could take longer depending on the temperature of the place we put it.
• 9 This is an easy process but it requires a lot of patience in order to obtain the flavor and the color characteristic of soy sauce.
• 10 It will be ready when the solid part is in the bottom of the mixture and the liquid part becomes the dark color characteristic of this condiment.
• 11 Lastly, after many weeks of waiting, we filter all of the contents of the pot and now we have a stupendous homemade soy sauce.

SOY SAUCE EGGS

Steps:

• Combine soy sauce (or tamari), sake, mirin and sugar in a small saucepan; bring to a boil over high heat. Reduce heat to maintain a simmer and cook for 8 minutes. Let cool for 15 minutes. Transfer to a wide-mouthed pint jar.
• Place eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat. Remove from heat and let the eggs stand in the hot water for 5 minutes for softer yolks or 6 minutes for firmer yolks. Drain and rinse under cold running water. Peel when cool enough to handle.
• Add the eggs to the jar; if they aren't fully submerged, add a little more soy sauce (or tamari) to cover. Cover and refrigerate at least 1 hour or up to 3 days.

SOY SAUCE PASTA

Steps:

• Mix soy sauce, tsuyu sauce, honey, and sesame oil in a bowl. Set aside.
• In a large pot, cook spaghetti in salted boiling water until al dente. 1-2 minutes shorter than the package suggests.
• While the spaghetti is boiling, slice onion and mushrooms. Season the meat with garlic powder, salt, and pepper. Set the vegetables and meat aside.
• Heat up a medium skillet with some cooking oil and sautee onion and mushrooms with 1/3 of the prepared sauce for 4-5 minutes.
• Sautee the seasoned meat in the same skillet with another 1/3 of the sauce until the meat is cooked for 1-2 minutes.
• Transport cooked pasta into the skillet with meat and vegetables and toss everything together with remaining sauce and red pepper flakes.
• Garnish the dish with some chopped scallions.

SOY SAUCE CHICKEN

Steps:

• Place the chicken thighs into a bowl and pour the soy sauce over the top. Mix well and then put the bowl into your fridge. Let the thighs marinate for 30 minutes (or up to 2 hours).
• Heat the oil in a large, nonstick frying pan over medium heat. Pour the chicken thighs and all of the marinade into the pan and spread out the thighs so that they are in a single layer. Let them cook for 6 minutes then stir them around and scrape the bottom of the pan before turning them over and cooking for another 6 minutes, or until they are cooked through.

SWEET GARLIC SOY SAUCE

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.)