Best 5 Asian Infused Soy Sauce Recipes
Embark on a culinary journey to discover the harmonious blend of flavors in Asian-infused soy sauces. This versatile condiment, deeply rooted in centuries of tradition, adds a savory umami depth to a wide range of dishes, transporting your taste buds to the vibrant streets of Asia. Whether you're a seasoned cook or just starting your culinary adventure, this article will guide you through the art of crafting the perfect Asian-infused soy sauce, offering a symphony of tastes that will elevate your meals to new heights.
Here are our top 5 tried and tested recipes!
CHINESE FLAVORED SWEET SOY SAUCE (复制酱油)
Learn to make the secret ingredient that will make your Sichuan food taste extra fragrant and authentic.
Provided by Maggie
Categories Homemade Ingredient
Time 35m
Number Of Ingredients 11
Steps:
- Add soy sauce into a small sauce pan. Heat over medium high heat until boiling.
- Add the rest of the ingredients. Stir and cook until the sugar completely dissolves and the liquid starts to simmer again.
- Turn to medium low heat. Simmer until the liquid is reduced to about two-thirds of the original volume, and the soy sauce is thick enough to coat the back of a spoon. Check on the pan every 15 minutes. It could take anywhere from 30 minutes to more than one hour, depending on the heat and the pan you use. Remove the pan from the stove.
- Place a sieve over a heatproof airtight glass container or jar and pour in the soy sauce. Discard all the solid ingredients.
- Let the soy sauce cool completely. It is ready to use. Or you can store it covered in the fridge for a year.
Nutrition Facts : ServingSize 1 serving, Calories 52 kcal, Sugar 10.5 g, Sodium 1371 mg, Carbohydrate 12 g, Fiber 0.2 g, Protein 1.5 g
MAT GANJANG KOREAN FLAVORED SOY SAUCE
Provided by Seonkyoung Longest
Time 1h
Number Of Ingredients 13
Steps:
- Combine all ingredients in a large pot and stir. Bring it boil over high heat. When it starts boil, cover and reduce heat to medium low and simmer for 1 hour. Strain solid ingredients and keep only liquid in an air tight jar. Mat ganjang will last 30 days in a refrigerator. Great for stir fry, marinade, soup seasoning, pickling (just add vinegar!), dressing or dipping sauce. Enjoy!
Nutrition Facts : ServingSize 1 tbsp, Calories 20 calories, Sugar 2.4 g, Sodium 299.9 mg, Fat 0.1 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 4.1 g, Fiber 0.3 g, Protein 1 g, Cholesterol 0 mg
SOY SAUCE SUBSTITUTE
Allergic to soy or wheat? Here is a great substitute for soy sauce.
Provided by John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 32
Number Of Ingredients 7
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.
Nutrition Facts : Calories 4.2 calories, Carbohydrate 0.7 g, Cholesterol 0.1 mg, Fat 0.1 g, Protein 0.2 g, Sodium 166.2 mg, Sugar 0.5 g
ASIAN INFUSED SOY SAUCE
I keep a jar of this in the fridge to have on hand and use it in almost all my Asian recipes. It will make a great dipping sauce for dumplings (wontons) when mixed with a little balsamic vinegar and some mirin. Sometimes I add chilli, but we don't always want chilli in our dinners so I'd rather add it later. A simple stirfry sauce can be made with this, add some fresh coriander and a sliced chilli and some oyster sauce. A jar kept in the fridge will keep for weeks- if you don't use it before then! Adjust flavours to taste. Tamari, dark and light soys can be used. Australian measurements (1 T = 4 tsp)
Provided by Chickee
Categories Sauces
Time 5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Add the garlic and ginger to the soy sauce in a sealable jar.
- Put the lid on and shake.
- Taste the mix to see if you would like more ginger and/or garlic (I like mine fairly strong tasting).
- Adjust to taste.
- Put the lid on and keep in the fridge. Shake before using. Flavours will infuse the sauce as time goes on.
Nutrition Facts : Calories 58.4, Fat 0.2, Sodium 4249.5, Carbohydrate 7, Fiber 0.9, Sugar 1.4, Protein 8.5
QUINOA WITH ASIAN FLAVORS
Quinoa is the ultimate super food. Cook it like rice in a rice cooker or on the stove with chicken broth, soy sauce, green onions, ginger, and garlic, and you have a delicious and healthy side dish. It goes great with chicken, fish, and seafood.
Provided by Lisa
Categories Side Dish Grain Side Dish Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a saucepan over medium heat. Stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic. Increase heat and bring to a boil. Cover and reduce heat to low. Simmer until all liquid has been absorbed, 25 to 30 minutes. Fluff quinoa with fork and top with green onions before serving.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 28.9 g, Fat 6 g, Fiber 3.3 g, Protein 6.7 g, SaturatedFat 0.8 g, Sodium 454.6 mg, Sugar 0.3 g
Tips:
- Use high-quality soy sauce. The better the soy sauce, the better the end result will be. Look for a soy sauce that is naturally brewed and has a rich, umami flavor.
- Infuse your soy sauce with your favorite flavors. You can use fresh herbs, spices, citrus fruits, or even vegetables to infuse your soy sauce. Get creative and experiment with different flavor combinations.
- Let your soy sauce infuse for at least 24 hours. The longer you infuse your soy sauce, the more flavor it will develop. If you're short on time, you can infuse it for a shorter period of time, but the flavor will be less intense.
- Use your infused soy sauce in a variety of dishes. Asian-infused soy sauce can be used in marinades, stir-fries, dipping sauces, and more. It's a versatile condiment that can add flavor to almost any dish.
Conclusion:
Asian-infused soy sauce is a delicious and versatile condiment that can be used in a variety of dishes. It's easy to make and can be tailored to your own personal taste. So next time you're looking for a way to add some extra flavor to your food, try making your own Asian-infused soy sauce.
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