Soy sauce has long ceased to be an exotic additive on our tables. It is added to dishes of meat, vegetables and fish, it is based on other sauces and served with all the sushi and spring rolls you love.
What do soy sauce - composition of
At home, soy sauce - in Japan - for cooking use soybeans, wheat and a special fungus Koji, which plays the role of starter and allows you to get exactly the familiar to all of us taste. After the sauce ferments, it is filtered, boiled and bottled. It would seem that everything is simple, but in practice to get the fungus necessary for fermentation - that's another task, as well as finding the original recipe. That is why, touching on the topic of how to make a thick soy sauce, we will focus on the technology adapted to our realities.
How to make soy sauce yourself?
Homemade soy sauce is much thicker than what you can find on the shelves, but its taste is less saturated due to the absence of the most fermenting fungus Koji.
Ingredients:
- soybeans - 160 g;
- broth - 55 ml;
- flour - 10 g;
- butter - 40 g.
Preparation
- Pre-soybeans are soaked, and after swelling boil to softness and cleaned in any convenient way.
- The resulting mashed potatoes are then diluted with chicken broth , add flour and butter.
- After boiling, the home sauce is boiled for 3-5 minutes.
- After cooling, the sauce is served in fish and meat dishes, used as dressings for salads and soups.
How to make a thick soy sauce?
Despite the fact that the homemade soy sauce is already thicker than the store, thickening it to the consistency of ketchup, without additives, it still will not work. Thick soy sauce is a classic teriyaki sauce, which is usually served to noodles and is used in meat recipes, glazing it.
Ingredients:
- soy sauce - 55 ml;
- warm water - 230 ml;
- cold water - 55 ml;
- ground ginger, dried garlic - for ΒΌ tsp;
- cane sugar - 5 tbsp. spoons;
- honey - 25 ml;
- starch - 2 tbsp. spoons.
Preparation
- Dissolve the starch in ice water.
- Mix the remaining ingredients in the saucepan and wait for the boiling to begin.
- Reduce heat, pour starch solution and leave the sauce to thicken.