How to use soy sauce. Soy sauce in cooking. How to know which soy sauce is the best

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

This versatile seasoning has become popular thanks to Asian cuisine. Salty, with a sharp characteristic smell, the sauce goes well with almost any dish. What is the uniqueness and benefit of soy dressing and who should not abuse it? How to use the sauce, what treats is it especially suitable for?

What is soy sauce

It is actually elevated to a cult in oriental cuisine. Who would have thought that the liquid product is dark brown in color with pungent odor will be able to gain popularity almost all over the planet? Proof of this is the natural, original fermentation product of soybeans famous brand kikkoman (Kikkoman), which every connoisseur of healthy eating knows about.

A mixture of beans and crushed grains, mushrooms of the genus Aspergillus (in some sources they are called “koji mushrooms”) became a true revolution in cooking. Due to its beneficial properties and low calorie content, nutritionists recommend soy products during diets to normalize digestion and strengthen the cardiovascular system. But is the sauce useful for everyone, what are the contraindications for use?

Soy sauce - benefits and harms

Fans of aromatic dressing do not always think about whether soy sauce is healthy. This question is ambiguous. As with any product, moderation is important here. It is known that soy sauce is one of the leaders in the content of amino acids and antioxidants, and can even compete with citrus fruits. In addition, it has a beneficial effect on cardiovascular system and the entire body as a whole. But people with diabetes and gastritis need to be careful when using this product.

When losing weight

This product is also useful for adherents of diets - it is low in calories (bzhu - the nutritional value is 50 kcal) and does not contain cholesterol. Soy sauce is often used as a seasoning: it replaces salt and harmful seasonings (mayonnaise, ketchup), but the attitude of nutritionists towards it is not always clear. Soy sauce helps a lot with a diet, such as a rice diet: it is seasoned with rice so that the dish is not so bland and the diet goes easier. However, it is still very important to purchase an original, high-quality product that does not contain carcinogens.

Is it possible for pregnant women

IN in moderation Soy sauce can be consumed during pregnancy. It contains tryptophan, an amino acid that helps produce serotonin. It helps normalize sleep and reduces irritability. Pregnant women should remember: when replacing mayonnaise or ketchup, give preference to a dressing with a low salt content, otherwise swelling will appear.

Harm

The main danger that can await a consumer when purchasing a product is counterfeit. The harm of soy sauce is directly related to the quality of the seasoning. Unscrupulous manufacturers, in pursuit of profit, produce a surrogate that is hazardous to health, not from soy protein hydrolyzed with acids, but with the help of harmful chemicals. To avoid getting into trouble and not harm your health, buy seasoning only in glass containers. The product should not contain flavor enhancers or flavorings.

Composition

Many people are interested in: what is soy sauce made from? Production: fermentation of soybeans after pressing. The result is a transparent liquid without sediment, with a protein content of 6-8%, it can be light or dark, with or without wheat, highly salted or with a reduced content. After preparing the seasoning, pasteurization is required. An open bottle can be stored for about a month, in the refrigerator - about 3.

How to make soy sauce at home

A simplified recipe for soy sauce at home without chemical additives contains two steps: soaking and boiling. For 150 grams of soybeans pre-soaked overnight, take 2 tablespoons of butter, 1 tablespoon of wheat and salt to taste. Boil the soybeans for an hour and a half (you can add chicken or vegetable broth to the water for richness). Then you need to drain the broth and make a puree from the beans (pound with a masher), add the remaining ingredients, boil a little more and the seasoning is ready.

Recipes with soy sauce

The range of ways to use the universal seasoning is huge. Dishes with soy sauce have become a real culinary find for many housewives. The sauce will complement classic recipes cooking, will add new colors, benefit and make the taste of your favorite dishes even brighter. It is used as a seasoning for light salads, a base for marinating fish, meat, poultry or vegetables. Check out step-by-step homemade recipes with photos.

Fried shrimp

Cooking time: 15-20 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 191 kcal.
Purpose: for dinner.
Cuisine: Asian.

The recipe for fried shrimp in soy sauce will be useful to every housewife. This dish may be easy to prepare, but its taste does not become less refined. Before serving, the treat can be sprinkled with herbs, water lemon juice, add nuts (peanuts, pistachios). Rice is perfect as a side dish. How to cook step by step? Pay attention to the following recipe with photos.

Ingredients:

peeled, pre-thawed shrimp – 500 g;
onion– 2 medium heads;
garlic – 4 cloves;
soy sauce - 4 tbsp. l.;
honey - 2 tbsp. l.;
vegetable oil – 4 tbsp. l.

Cooking method:

Peel the garlic, pass through a press (garlic press).
Remove the onion peel and finely chop into cubes.
Fry the onion and garlic in oil for 2-3 minutes.
Dilute honey with 2 tablespoons warm water, pour over seafood.
Add the shrimp with honey to the onion and garlic, stir and fry for another 5 minutes.
Add sauce and simmer over low heat for another 5 minutes.
Serve as an appetizer, complemented with lemon slices and herbs. Serve the sauce separately in a gravy boat.

Marinated meat

Cooking time: 120 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 175 kcal.
Purpose: for lunch.
Cuisine: Chinese.
Difficulty of preparation: medium.

Meat marinated in soy sauce in the oven - great way please your family with a delicious, uncooked dish. Please note - it is very important not to dry out the main ingredient so that the meat does not become tough. To do this, you need to do everything strictly according to the cooking technology. Onions are a mandatory ingredient in the dish - they give the meat juiciness and a piquant taste. As a result, you will get a juicy, tasty treat with a pleasant, spicy taste.

Ingredients:

pork – 500 g;
onions – 2 pcs.;
soy sauce – 150 ml;
bell pepper – 1 pc.;
garlic – 2 cloves;
paprika – 1 tsp;
fresh ginger, to taste – 20 g;
black pepper – 10 g;
vegetable oil – 60 ml;
sesame – 20 g.

Cooking method:

Cut the meat into medium cubes and dry with a paper napkin. Rub with spices.
Peel the onion, garlic, ginger, wash the pepper. Finely chop.
Lightly fry the sesame seeds in a preheated deep frying pan. Then add vegetable oil, sauté the onion until golden brown for about a minute. Add bell pepper and fresh ginger to it and fry for another two minutes.
Add the meat, let it brown on all sides, and fry it.
Preheat the oven to 180 degrees.
Transfer the contents of the frying pan to a greased baking dish. Pour in soy sauce and mix thoroughly.
The treat should be stewed for about an hour in the oven.

Wings

Number of servings: 6 persons.
Calorie content of the dish: 193 kcal
Purpose: for lunch.
Cuisine: Indian.
Difficulty of preparation: easy.

The Indian recipe for wings in soy sauce can rival the taste of Buffalo wings. To create a sweet and sour taste, you can add a little honey (or sugar) to the dressing. Chicken wings according to this recipe with photo turn out tasty, spicy, juicy, they are good to combine with sour cream or fermented milk sauce with herbs and seasonings. You are guaranteed rave reviews from guests.

Ingredients:

chicken wings – 1 kg;
soy sauce – 100 ml;
lemon - half;
tomato paste – 4 tbsp. l.;
garlic – 4 cloves;
butter– 100 gr.;
vegetable oil – 4 tbsp. l.;
dry spices to taste.

Cooking method:

Melt the butter in a deep frying pan (in a saucepan or wok), fry a little finely chopped garlic. After this, it must be removed so that the dish does not become bitter.
Rinse the wings and dry with a paper towel. Divide the entire portion into three parts. You need to fry in several approaches.
Follow the principle: first pour in the oil, then add a portion of the wings and fry thoroughly on all sides.
When the entire quantity is fried, mix the wings and soy sauce in a large bowl, sprinkle with lemon juice, and season with tomato paste.
Place the chicken back into the skillet or cast iron pan and cook until done (20-30 minutes).

Salad

Cooking time: 10-15 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 104 kcal.
Purpose: for breakfast.
Cuisine: Japanese.
Difficulty of preparation: easy.

Recipes for salads with soy sauce are varied and numerous. They are great for hobbyists fresh vegetables and those who watch their figure. To reduce calories, add Greek yogurt to the sauce (you can replace it with regular yogurt). Place on a flat, nice plate fried chicken or boiled fillet, vegetables, hard-boiled egg, garnish with fresh parsley leaves - a delicious, vitamin-rich treat is ready to serve.

Ingredients:

fresh cucumbers – 2 pcs.;
daikon radish – 1 pc.;
red sweet apple – 1 pc.;
Greek yogurt (or kefir) – 50 g;
soy sauce – 1 tbsp. l.;
sesame – 10 g;
parsley leaves for serving - 5 leaves.

Cooking method:

Peel the radishes. Wash and peel the apple and cucumber.
Cucumbers need to be cut into thin slices, radishes grated on a coarse grater, and apples cut into small cubes.
Mix soy sauce with yogurt until smooth.
Pour it over the prepared vegetables, sprinkle with sesame seeds and garnish with parsley.

Fish in the oven

Cooking time: 60 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 128 kcal.
Purpose: for dinner.
Cuisine: Spanish.
Difficulty of preparation: easy.

Baked fish in soy sauce – great dish for lunch or dinner. For cooking, it is advisable to buy fish with a small amount bones or fish fillet. You can prepare the treat in several ways: first marinate it in soy sauce, and then bake it with herbs or cook it in the oven, topping it with the famous seasoning. Top the fish with potato wedges or other vegetables of your choice.

Ingredients:

pollock fillet, defrosted – 600 g;
white wine (or wine vinegar) – 150 ml;
salty soy sauce – 100 ml;
leek – 100 g;
garlic – 3 cloves;
lemon pepper - a pinch;
coriander - a pinch;
basil, fresh leaves for serving – 20 g.

Cooking method:

Preheat the oven to 180 degrees.
First prepare the marinade: mix soy sauce with wine.
Cut the onion into thin rings, pass the garlic through the garlic press.
Cut the fish fillet into portions and rub with spices.
Place fish, onion and garlic in the marinade for 30 minutes. It should completely cover the fillet.
Line a baking dish with foil. Place the fish in it and pour the gravy over it. Bake until done, about 20-30 minutes.

Vegetables

Cooking time: 20 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 104 kcal.
Purpose: garnish.
Cuisine: Vietnamese.
Difficulty of preparation: easy.

Another great way to add variety to your vegetarian meal is to cook vegetables in soy sauce. This recipe with photo can be used to prepare a side dish or main dish. If you like to experiment, then you can add pumpkin seeds or roasted nuts to vegetables - this perfect combination ingredients!

Ingredients:

carrots – 1 pc.;
tomato – 1 pc.;
zucchini – 300 g;
onions – 1 pc.;
greens – 1 bunch;
soy sauce - 4 tbsp. l.;
vegetable oil for frying – 4 tbsp. l.

Cooking method:

Wash, dry the greens, peel the vegetables.
Finely chop the tomato, onion, and zucchini into cubes.
Grate the carrots using a large mesh grater.
Fry the vegetables for 3 minutes in a frying pan, stirring constantly.
Reduce heat, add soy sauce and herbs. Mix thoroughly and simmer for another minute.

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Soy sauce: recipes with photos

Natural soy sauce comes in two types - light and dark. It takes a lot of time to prepare it - from several months for a light sauce to two to three years for a dark sauce. Not only the color, but also the taste of soy sauce and, accordingly, its use in cooking depend on the exposure and fermentation time.

Dark soy sauce is a longer-aged product, it has a thick consistency, a pronounced, rich aroma, but at the same time it is less salty than sauce light color. Dark sauce is used mainly as a seasoning for meat dishes and for preparing meat marinades. The light sauce does not have a distinctive aroma, it has a salty taste, a lighter consistency and this makes it an excellent salad dressing. Its use in cooking is wider than that of dark sauce - it has a rich taste and dark color can spoil both the appearance of the finished dish and its taste. Each of the two types of soy sauce is good in its own way, and it is advisable to have both sauces at home.

Most often in cooking, soy sauce is used as a base for the preparation of other well-known sauces.– shrimp, fish, mustard, mushroom. Additives include a variety of herbs and spices - ginger, cinnamon, mustard, garlic, anise. Sesame oil, honey, tomato paste, lime and lemon juice, and powdered sugar are added to soy sauce. Soy sauce can also act as an independent seasoning for ready-made dishes, for example, at the last moment it is added to chicken or meat cooked in a wok.

What can you cook with soy sauce? It is used as a marinade for preparing chicken, pork or beef, pre-cut into small narrow strips. The meat is marinated in soy sauce with wine and spices and then fried with onions, carrots and peppers. Soy sauce is mixed with ketchup, chicken wings or chicken stomachs are marinated in it (they need to be cleaned) and then fried over high heat or stewed with the addition of broth or water. Adding a little honey to dark soy sauce makes an excellent marinade for shrimp or salmon.

The original dish “Shanghai style pork” is prepared with the addition of soy sauce. A piece of pork is boiled with seasonings, then fried over high heat until dark brown and then stewed with soy sauce, sugar and garlic. There is also a recipe for an unusual sauce for cooking duck. Soy sauce and vodka are added to the dill broth and the duck is cooked in this broth. Soy sauce improves the taste of soups; it is recommended to add it to mushroom and meat soups. Soy sauce will add a piquant taste to your usual cabbage salads or bell pepper, will highlight the taste of fish cutlets, various types noodles

Soy sauce is considered a completely balanced product, combining beneficial features and excellent taste. Of course, if it's cooked naturally and from natural products. A surrogate product cannot be useful; it contains a minimum of natural ingredients and a maximum of all kinds of chemical additives.

Soy sauce appeared in the arsenal of Ukrainian culinary specialists relatively recently. At first, everyone perceived it exclusively as part of the recipe for sushi - a Japanese seafood dish, which in last years is rapidly gaining popularity all over the world. Over time, it turned out that soy sauce also goes well with other fish, meat dishes, side dishes and vegetables. The issue of soy sauce quality has become relevant, since traditional way It hasn't been made for a long time.

How to make quality soy sauce

Ideally soy sauce is prepared in the following way. Soybeans are evaporated, mixed with roasted wheat grains, then filled with water and salted. The resulting mass is left to ferment in the sun in special containers. And this mass reaches the required “condition” in at least one year.

Soy sauce High Quality in addition to the ingredients mentioned above, it may contain other natural extracts in various combinations, for example, garlic, dill, for a variety of taste. Undoubtedly, this combination of products not only tastes good, but is also very healthy. Therefore, it is very natural that Europeans began to consume soy sauce in huge quantities.

And then the classic laws of the market came into play: high demand for soy sauce stimulated the high ingenuity of producers. The pursuit of profit often comes at the cost of quality. The only one in a safe way accelerated preparation of soy sauce is the addition of special microorganisms to the fermenting mass. This gives the sauce a characteristic sweetish taste and speeds up its “ripening” by about 12 times.

Prices for quality soy sauce Not everyone can afford it: from 3 to 9 dollars per bottle. Much cheaper - 1-2 dollars per bottle - is the sauce prepared in an original way: Soybeans are boiled with sulfuric or hydrochloric acid and then quenched with alkali. And it's all. The technology is as simple as five kopecks, the time spent is scanty. In a month of operation of such a production, it is possible to flood all markets with cheap soy sauce. This is what happens. It’s even easier to dilute soy concentrate with water, pour it into bottles and put it on the shelves. It's just as cheap as the previous method, but at least it's not dangerous. ABOUT benefits of soy sauce in this case there is no question.

How to choose soy sauce

Quality soy sauce can be selected, judging by its bottle. Any high-quality sauce is sold exclusively in glass bottles. In plastic ones, the taste and aromatic originality of the product is lost. Soy sauce should contain only natural ingredients, no dyes or flavors. A good sauce has about 8% protein.

Usually, decent manufacturers write on the label: “produced on the basis of natural fermentation", because this is one of the advantages of the product. Those who dilute soy concentrate with water usually simply modestly add the word “artificial.” But those who like to poison consumers with acids usually do not indicate anything, because this is not in their interests.

IN composition of soy sauce soybeans, wheat, sugar, salt, vinegar must be indicated. Additional components may be present (for example, garlic, peanuts), but in very small quantities. A high-quality sauce (even a dark one) has a pronounced brownish tint, and when viewed in the light it looks transparent, cloudy, and without sediment. If soy sauce is light brown in color, then there is no doubt that it is natural. But artificial and produced with the help of acid is usually dark brown, right up to black.

The benefits of soy sauce and its uses

Soy sauce- This is the only soy product that nutritionists unanimously recommend. Because it does not contain cholesterol, it simultaneously replaces salt, seasonings, oil, and mayonnaise. Soy sauce is low in calories: only 70 kcal per 100 g. And those who are on a diet should choose low-sodium soy sauce. Therefore, you need to learn to distinguish, albeit relatively inexpensive, but good sauce from an obvious and gross fake.

There is evidence that by blocking free radicals soy sauce slows down cell aging human body. Along with its antioxidant properties, soy sauce helps improve blood circulation. There are two main types of soy sauces used in Chinese cooking: light and dark. Dark soy sauce is aged much longer than light soy sauce, causing it to turn brownish-black in color and become thicker. As the name suggests, light sauce is noticeably lighter in color and is also saltier. It is most often used in cooking, since the strong aroma and color of dark sauce can spoil the appearance and taste of the dish (dark sauce is used in dark dishes, and also marinated meat in it).

Benefits of soy sauce in its balanced taste and high amino acid content. This wonderful product is not only good in itself, it is a base product for making many wonderful homemade sauces that can decorate absolutely any dish you prepare. Using a variety of additives, soy sauce based can be prepared mustard, mushroom, fish, shrimp sauce. By adding anise, garlic, cinnamon, cloves, and wine to homemade sauces, you will prepare amazing works of culinary art that have not only a wonderful taste, but also the exceptional benefits of soy sauce. Healing properties The sauce is used as a sedative for insomnia, headaches, muscle spasms, sprains, swelling, and dermatitis.

Interesting facts about soy sauce

The first mention of soybeans appeared approximately 5 thousand years ago in China. Even in those days, people highly valued soybeans; it was not without reason that Emperor Ta Teow declared soybeans one of the five sacred plants (along with rice, wheat, barley and millet). Soybeans were also known in Japan. Soybeans came to Europe at the beginning of the 18th century, when the German traveler Engelbert Kaempfer returned from his Japanese expedition. Soybeans were brought to the New World (USA) only at the beginning of the 19th century, where in a short time soybean products became the most popular culinary ingredients. Currently, there are several thousand varieties of soybeans, but this plant can no longer be found in the wild. Farmers' soybean fields occupy vast areas around the world, and the volume Money, engaged in the production and sale of soy products is second only to the oil business.

It has been shown for certain that in Japan soy sauce appeared about 2000 years ago, although it is unknown whether it was already known in China by that time. Unfortunately, the name of the discoverer of soy sauce will most likely forever remain a secret of history, but the recipe for “natural fermentation” is still considered the standard for making soy sauce.

Interestingly, soy sauce is used instead of salt. Scientists attribute this to the fact that representatives of eastern peoples are much less likely (30 times!) to suffer from cardiovascular diseases and cancer compared to Europeans and Americans.

Based on materials from getway.info, gotovim.ru

I long ago found my “champion” among universal dressings, and since then the treasured glass container has always been on the kitchen shelf.

The scope of soy sauce - and this is what we are talking about - is so wide that I manage to add it to almost every dish I create. It has already become a tradition in my family to put it on the table every time we sit down to eat, and even on out-of-town trips it becomes our constant companion.

A little culinary history

It turns out that this product has long history, measured not even in hundreds, but in thousands of years. It was then that the Chinese monks, who, due to religious beliefs, refused to consume dairy products, were forced to look for an adequate replacement for them. And imagine, they succeeded, and how! Result from culinary experiments became tofu cheese and, of course, a soy sauce recipe.

A little later, the practical Japanese adopted the technology of their neighbors, and later improved it. Thus, by the heyday of the Iyasu Tokugawa dynasty (circa 17-19 centuries BC), this wonderful dressing already tasted about the same as the one that decorates our tables today. And its most skillful producers lived in the area of present-day Osaka - their sauces were known far beyond the borders of their homeland.

And for the penetration of this product into the kitchens of European housewives, we must say “Thank you!” Dutch sailors who began exporting soy sauce from Nagasaki in 1668. Apparently, they were so impressed by its piquant, slightly salty taste that they even figured out how to transport it so that it would not lose its wonderful properties. You understand, there were no refrigerators then, and they had to do almost the impossible so that the valuable qualities of this product were not lost somewhere in the vastness seas-oceans on the way to Europe.

What are the benefits of soy sauce?

According to what I found as a result of my research, this gas station is practically a Klondike for everyone who cares about their health. List positive qualities and there are so many recommendations for use that I simply don’t know where to start. And yet I will try to put in order the heaps of information in my head and systematize them - for you and for myself.

It’s amazing but true: this seasoning can slow down the inexorable pace of our biological clock and do the almost impossible - slow down the aging process.
But it has exactly the opposite effect on the circulatory system: constant consumption of soy sauce in food stimulates the blood circulation process.
This product will also be useful for those who care about their appearance and waist size. One hundred grams contains only fifty-five calories, which will undoubtedly be appreciated by fans proper nutrition And healthy image life. Now compare the above figures with the calorie content of dressings such as mayonnaise, ketchup, vegetable oil. The results are impressive, aren't they? So, if the number on the scale deviates from the usual mark, you should not run to the pharmacy for pills, but introduce the use of soy sauce into your daily menu!
I recommend this product for people recovering from a heart attack, as well as those suffering from other heart diseases. Just give preference to the low-sodium option.
The dressing is also ideal for those “lucky” who are allergic to animal proteins. The sauce is in no way inferior to meat in terms of the amount of protein.
It has a beneficial effect on sleep problems and headaches. and note: again, no chemicals or drugs.
This soy product will also help those for whom swelling is a common phenomenon. This may be due to the high content of glutamines, which will allow you to special labor Avoid excess salt consumption.
Soy sauce has the ability to reduce free radicals, making it good remedy for the prevention of cancer.

This list can be extended by another dozen points, but we will not go into unnecessary details. Whoever wants it will certainly find it additional information online. I think all of the above is already enough to make you run to the store or start looking online for homemade soy sauce recipes (yes, yes, this is also possible!).

A small fly in the ointment: the harm of soy sauce

As with any product, I simply cannot do without a few small “buts” - you must agree, it would be alarming if such a list of advantages did not have even a minor drawback. Therefore, I will say a few words about the dangers of soy sauce - namely, this side of the coin is revealed if you use it in huge quantities constantly. I don’t know about you, but I decided to reduce its dosage for my family - just a little, just a little.

Excessive consumption of this dressing can contribute to the formation of kidney stones.
The soy from which the sauce is made sometimes provokes endocrine diseases, so be careful.
Girls expecting a new addition to their family should limit their consumption of this product in order to avoid possible complications in fetal development.
And finally, let’s remember about allergies - where would we be without them? Like any other food consumed in large doses, soy sauce can cause allergies.

I repeat that we're talking about only about the use of seasoning not limited by common sense. As they say, in small doses there is medicine, in large doses there is poison.

What do you need to remember when choosing a gas station?

Positive and negative sides, as well as the use of soy sauce, we already know, now it’s time to move on to the procedure for purchasing it. How to choose a quality product and not run into a fake, of which, by the way, there are a huge number of them on sale?

Many buyers (and myself included, I confess) when they see the low cost of a product, they forget to even check the expiration date, not to mention check other important characteristics. But judge for yourself: soy sauce, the fermentation process of which sometimes takes months, cannot cost three kopecks! Therefore, before you grab the treasured bottle of dark liquid from the counter, pay attention to a few points.

Do not take this product from a market stall or in dubious places. The storage conditions there leave much to be desired, and the manufacturer is unlikely to be checked.
Real soy sauce is made from soybeans, wheat, salt, sugar, and sometimes vinegar. All. No chemical additives, no peanuts, anise and all the things that dishonest businessmen often do. The bottle must be marked “naturally fermented.”
By the way, about the container: this dressing is stored in glass, and nothing else!
The color of the liquid should be brown, translucent when the container is held up to the light. All kinds of precipitation and turbidity indicate low quality of the product.
It is best to store the bottle in the refrigerator - there is just the right temperature for this liquid.

I hope that you, like me, have discovered something new for yourself, and in the future you will be more careful when choosing this gas station.

Homemade Soy Sauce Recipes

For those who want to be sure of quality, I suggest making homemade soy sauce.

As you know, if you want to do something well, take on it yourself. After all, even an expensive product with all the branded “insignia” can be faked, so I offer you several homemade recipes that, with some effort and the availability of products, can be reproduced in your own kitchen.

Recipe 1

Real Japanese sauce - for lovers of authentic products.

Ingredients:

Natural soy sauce – 1 glass
Sugar – 2/3 cup
Dessert wine – ½ glass
Onion – ½ head
Ginger root – 2 cm
Anise – 1-2 stars
Dried orange zest – 15 g.

Preparation:

Mix all the ingredients in one large container and simmer over low heat until a third of the composition has evaporated. We filter our future dressing through several layers of gauze and cool.

That's all. The main task of the housewife is to buy everything she needs, but the benefits of soy sauce for this recipe are undeniable. Of course, the manufacturer is definitely responsible for quality!

Recipe 2

From portabello mushrooms - for those who love culinary experiments.

Ingredients:

Portabello mushroom – 1 pc.
Sea salt – 1 tbsp. l.
Water – 2 glasses

Preparation:

Cut the mushrooms into pieces and place them in a blender, pouring half a glass of water. Beat, then add the remaining liquid. If one doesn't like the portabello pieces in the resulting product, it can be strained. Using soy sauce using this technology will be similar to using a store-bought equivalent.

Recipe 3

Variations on a theme - for those who decided to optimize Japanese technologies for Russian realities.

Ingredients:

Soybeans – 100 g
Broth – 2 tbsp. l.
Flour – 1 tbsp. l.
Butter – 2 tbsp. .l.

Preparation:

Cook the beans until tender, grind them into a paste and mix with the rest of the ingredients. Bring everything to a boil, stirring constantly.

Recipe 4

Spicy sauce for sushi - for those who want it hotter.

Ingredients:

Onion – 1 small head
Mayonnaise – 200 g
Garlic – 1-2 cloves
Japanese hot pepper Shichimi Togorashi - to taste

Preparation:

Mix all the above components in a blender. Serve in a small bowl in tandem with the sushi. Just try the Japanese pepper before adding it to the sauce - this way you will determine the optimal amount for yourself.

I hope my long story did not bore you. I just had to scour the Internet for so long in search of reliable information, presented in normal language, about the benefits of soy sauce, its use and recipes for this product, that I decided to collect all the valuable information in one place.

Now you will at least know where to look necessary materials when you need them.

Soy sauce has long been used in the cooking of Asian and Eastern countries, and recently it is rapidly gaining momentum in popularity among our consumers. In addition to its rich taste and delicate aroma, the product is also characterized by the content of components that are undoubtedly valuable for the body. It contains the lion's share of vitamins, essential elements and antioxidants, which accelerate metabolic processes and prevent the development of many diseases.

Soy sauce can transform and enhance the taste of any dish, but it must be used correctly for this.

The use of classic soy sauce in cooking

There are two types of soy sauce - light and dark, and if you are planning your first acquaintance with this product, we recommend starting with light sauce. Its taste is softer and more pleasant. Light soy sauce is used as a dressing for salads, and also flavored with rice, pasta dishes, or served with meat or fish dishes. When adding soy sauce to your usual dishes, do not forget that it is quite salty and it is not recommended to salt food when using it at all, or add salt to taste already during the meal.

Dark soy sauce, which is richer and more concentrated in taste, is used for cooking fish, served with sushi and rolls, and is also used as a base for creating more complex sauces, such as teriyaki, mushroom, fish or shrimp.

How to make teriyaki sauce?

Ingredients:

dark soy sauce – 110 ml;
rice wine – 110 ml;
– 70 g;
large garlic clove – 1 pc.;
ground ginger – 15 g.

Preparation

To prepare teriyaki, grind the peeled and pressed garlic in a mortar, then mix it with soy sauce, rice wine, ground ginger and honey and heat in a saucepan over low heat until the latter dissolves.
After cooling, use teriyaki sauce as a marinade for preparing baked or fried meat, fish, poultry or seafood. You can also season salads with this sauce, as well as add it to rice dishes or stewed vegetables.

Using Teriyaki Soy Sauce on Meat - Recipes

Chicken cooked with soy sauce is amazingly tasty. We also recommend cooking Shanghai-style pork - the inimitable taste of the resulting dish will evoke the most pleasant emotions. And where would we be without shrimp, marinated and fried with soy sauce? For piquancy, add a little garlic and ginger. Below we will analyze these three chic dishes in detail.

Roast chicken fillet with soy sauce and onions

Ingredients:

chicken fillet (breast) – 540 g;
soy teriyaki sauce – 80 ml;
onion – 140 g;

Preparation

To prepare the dish, cut the washed and dried chicken fillet into large cubes or cubes, and the peeled onions into half rings and pour soy sauce over everything for about forty minutes.
If desired, you can additionally add your favorite spices and herbs.
Now put the chicken with onions in sauce in a frying pan heated with oil and fry over high heat until the meat is cooked and the onions are soft.

Shanghai Pork with Soy Sauce

Ingredients:

pork (pulp) – 720 g;
soy sauce – 120 ml;
garlic cloves – 3-4 pcs.;
granulated sugar or honey - 1 tbsp. spoon or to taste;
seasonings and savory spices - to choose from and to taste;
odorless vegetable oil – 45 ml.

Preparation

To implement the recipe, cut the pork into large pieces and boil them in water with spices for thirty minutes.
Place the dried slices in hot oil and brown them over high heat.
Now pour soy sauce into the pan, add sugar or honey, throw in chopped garlic, season the dish to taste with spices and simmer the pork under the lid until soft and cooked, stirring occasionally.

Shrimp with soy sauce, garlic and ginger