How to make soy sauce?
Japanese dishes have long ceased to be exotic and firmly rooted in our kitchen. Many make houses sushi, rolls, sashimi, but we continue to buy soy sauce. Preparing soy sauce yourself is a difficult task, but the more interesting it is to solve it. In addition, a properly prepared sauce is very useful, since it contains sea salt, and in the process of fermentation lactic acid bacteria are formed.
This sauce can be used not only with Asian dishes - it will emphasize the aroma and give a new taste to the most ordinary salads, vegetable stews, fish or meat. The sauce does not require special storage conditions and at the same time retains a spicy aroma and spicy taste. If you decide how to make soy sauce at home, you will be interested to learn how it happens in Japan.
Japanese soy sauce
Wheat and soybeans are cleaned and boiled, add a solution with sea salt and koji fungus (yeast).Two or three months in the resulting mixture, the fermentation process takes place, then it is filtered and boiled to kill the bacteria. Depending on the salt content and richness of taste, the Japanese distinguish three types of sauce:
- Koi-kuchi - very salty and dark sauce;
- Usi-kuchi - it has less saturated taste;
- Tamarin - almost salty, very delicate soy sauce with a rich taste of beans.
If you are not ready to experiment and will buy store soy sauce, try to carefully read the label. Remember: this sauce is made only by natural fermentation and does not contain monosodium glutamate (E621) or preservatives.
Homemade Soy Sauce
In our supermarkets, it is quite difficult to find the Koji fungus, so it’s impossible to repeat Japanese technology, but the soy sauce, the recipe of which we offer, is not inferior to the original. You will need:
- soybean - 100-150 g;
- butter - 2 tbsp. l .;
- clarified chicken broth - 2 tablespoons l .;
- wheat flour - 1 tbsp. l .;
- sea salt to taste.
Cooking technology is as follows:
- Boil the beans in a small amount of boiling water.
- Strain and mash with a porridge.
- Add the remaining ingredients and mix thoroughly.
- Constantly stirring, bring to a boil.
See how simple and affordable everything is. The sauce, cooked on its own, from natural ingredients, will add richness to the taste of meat, fish, rice and many other dishes. This is a wonderful analogue of store ketchup and mayonnaise. If it is still difficult for you to make soy sauce, the photos and video footage posted on the Internet will help you better understand the cooking process.