Soy sauce is a versatile condiment for all Japanese dishes. The citizens of our country also liked the sauce. The only unpleasant sensation may be that the sauce is too salty, so it is better to dilute it before use.
It is necessary
- - sauce;
- - water;
- - seaweed.
Instructions
Step 1
Choose the soy sauce to use in your kitchen. Before adding it to dishes, determine the concentration and try it with salt. Good soy sauce should be opaque, dark brown in color and have a distinct flavor. Such a sauce must be diluted with another liquid, otherwise the dish will turn out to be too salty.
Step 2
Soy sauce is sold in bottles. Do not dilute the entire volume at once. Use as much soy sauce as you use in 2 days, otherwise it may sour. Store the diluted sauce in the refrigerator in a bottle with a lid to prevent fridge odors from entering the sauce.
Step 3
Dilute the soy sauce to a pleasant concentration. If you like the taste more salty - dilute in a 1: 1 ratio. For dilution, you can use ordinary cold boiled water. Part of the sauce is part of the water.
Step 4
To dilute soy sauce, you can prepare a special broth. The Japanese make dashi broth. To prepare it, you need a dry leaf of seaweed - kombu. It is boiled for 2 hours over low heat. Soy sauce is diluted with the cooled broth. The remaining stock can be used to prepare various dishes. Instead of kombu, you can boil regular dry cabbage, which is more tender and cooks faster. A few leaves on a ladle of water. Better to soak it in cold water for several hours. Simmer for 30 minutes.
Step 5
For a lighter concentration, dilute the sauce in a 1: 2 ratio. For one part soy sauce, two parts water or dashi broth. You can dilute to any concentration and transparency. With dashi, sauce of any concentration will taste delicious.
Step 6
Soy sauce can completely or partially replace salt in a dish, so if soy sauce is added to the dish during cooking, first pour the sauce, stir, and then add salt. The Japanese often add soy sauce instead of salt.
