Do you like to eat Asian food? Then you will surely love the taste of soy sauce. Whether for meat, as an ingredient for sushi or as a spicy sauce for various dishes, it is versatile. Our guide outlines how to make a homemade soy sauce recipe that is a cheat for when there is no soy sauce in the cupboard.
Why use a homemade soy sauce recipe?
First we’ll explain some background to soy sauce, and the different kinds — light vs dark.
1. Cook your own Asian dishes
Asian food is regularly on the menu for many people. But not only the food go, but also the self-cooking is very popular. Homemade, it tastes so good again. If you want to cook Asian yourself, then you need many different products to make it taste just like the Asian around the corner. The taste of soy sauce is very popular.
2. Popular spice in Asia
The soy sauce is a brown liquid that originates from China but is now available worldwide. The soy sauce is simply inseparable from Asian cuisine. An Asian menu without soy sauce, that’s hard to imagine. Since the 6th century, soy sauce has been one of the most widely used spices in Asia. There are even two different soy sauces. This is a lighter, saltier sauce and the darker, milder sauce we know more. It is not a spicy sauce, as the sharpness is often produced with other spices or wasabi
2.1. Light and dark soy sauce
The light soy sauce is more likely to be consumed in lighter meats. This sauce is matched by fish, seafood, veal and vegetables. The darker soy sauce is matched by darker meats. Basically, you can use both the light and the dark soy sauce for seasoning soups, sauces, vegetables,meat, ragouts and egg dishes. In principle, you can refine all dishes that can tolerate some salt with such a soy sauce. The soy sauce is particularly well suited with garlic, lemon juice and horseradish.
2.2. Traditional production
The traditional production of such a soy sauce is a lengthy process. For the production, however, only some soybeans, salt, water and moulds are required. First of all, the soybeans are boiled and scraped. Then we caused fermentation with the help of very specific moulds. Afterwards, the ripe mass is mixed with salt and water. Traditionally, the mixture is then bottled in barrels in which it can mature for several months. After about six to eight months, the mixture is then wrapped in cloths and pressed out. The resulting soy sauce is now only filtered and pasteurized.
2.3. Industrially produced soy sauce
Industrially produced soy sauce is not comparable to the traditionally produced soy sauce. In the industrially produced soy sauce, of course, some ingredients are added, which should influence the taste and the color. Sugar, caramel and flavours are often added. In the case of imported products, preservatives can also be found in the list of ingredients. The soy sauce, which is not to be missed when cooking Chinese dishes, can be made in a simple way but also by yourself.
3. Homemade soy sauce recipe
To make a soy sauce yourself you need the following ingredients
- a quarter of a litre of water
- two teaspoons sugar
- two teaspoons soup stock powder
- Lemon juice
Here’s how it’s done: heat the water and add the sugar, salt, lemon juice, stock powder one at a time. Stir constantly so that no lumps are formed. Do not bring the water to the boil. You have to remove it from the stove beforehand, fill it in a glass and let it cool down – the homemade soy sauce is ready.
However, if you want to save yourself the trouble, you can also buy the general soy sauce in any Asian shop. If you want to buy a Tamari soy sauce, a gluten-free sauce, you can get advice there. But make sure you make your own soy sauce. Who knows, we’re betting you like this much better than one from the store.