Flavored Soy Sauce
Soy sauce, a staple in Asian cuisine, is known for its rich, umami flavor. Made from fermented soybeans, wheat, salt, and water, it enhances the depth of various dishes. Dating back over 2,000 years to the Western Han Dynasty in China, soy sauce evolved from a fermented paste called “jiang” and spread throughout Asia, leading to regional variations. Used as a marinade, dip, or cooking ingredient, soy sauce enhances stir-fries, soups, marinades, and dressings. It contains antioxidants and adds flavor without excessive salt, though it is high in sodium, so moderation is key. Its versatility makes it essential in both traditional and modern recipes.
Homemade flavored soy sauce typically starts with a base of store-bought soy sauce, which is then infused with additional spices, aromatics, or other ingredients to create a unique flavor profile. This method allows for greater customization and control over the final product compared to store-bought options. By adding fresh ingredients and adjusting flavors to suit personal preferences, homemade flavored soy sauce can indeed offer a richer, more complex taste that may surpass the standard flavors found in commercial varieties. This approach not only enhances the depth of dishes but also allows for experimentation with different combinations of ingredients to achieve desired flavors.
VISUAL
INGREDIENTS
- 2 cups Soy Sauce
(regular)
- 1 inch Ginger
(sliced)
- 4 stalks Scallions
- ½ bunch Cilantro
- 2 pods Star Anise
- ½ tsp Fennel Seeds
- 2 nos. Cloves
- 1 stick Cinnamon
- 1 pod Chinese Black Cardamom
- 2 nos. Bay Leaves
- 1 cup Chinese Brown Sugar
- 2 tsp Sesame Oil
- 1 tbsp Black Rice Vinegar
INSTRUCTIONS
- Roughly slice the ginger.
- In a medium-sized pot, combine the soy sauce and Chinese brown sugar.
- Place the pot over medium heat and stir until the sugar is dissolved.
- Once the sugar is dissolved, add the ginger, scallions, cilantro, star anise, fennel seeds, cloves, cinnamon, Chinese black cardamom, and bay leaves.
- Bring the mixture to a boil, then reduce the heat to low. Simmer gently for about 30 minutes.
- Stir in the black rice vinegar and sesame oil. Simmer for a few minutes.
- Remove the pot from the heat and let the mixture cool slightly.
- Strain the sauce through a fine-mesh sieve into a bowl to remove the solids.
- Let the sauce cool completely before transferring it to a bottle or jar.
- Store your homemade, flavored soy sauce in a cool, dark place. It can last for several months.
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Nutrition at a glance
4411kcal
CALORIES
in total
478.62g
FAT
613.1%
0mg
CHOLESTEROL
0%
4700mg
SODIUM
204.4%
96.9g
CARBOHYDRATE
35.2%
19.14g
protein
38.3%
The nutritional values on standard recommended daily intakes from the FDA for a 2000-calorie diet. Fat: 78g, Cholesterol: 300mg, Sodium: 2300mg, Carbohydrate: 275g, Protein: 50g
At The Chinese Table, we aim to provide nutritional information as a useful reference for our readers. Nevertheless, we do not claim to be professional nutritionists, and the values provided are rough approximations. The true nutritional content of a recipe can fluctuate depending on the specific brands, types of ingredients, and serving sizes utilized. Various online tools may also produce different outcomes. For more accurate nutritional details, we suggest consulting a reliable source such as the USDA FoodData Central Nutrition Calculator, which enables you to enter your precise ingredients and quantities for the most reliable information.
Hey, I'm Celeste
In our Cantonese household, we valued the tradition of preparing everything from scratch. We understood the importance of mastering the fundamental skills and techniques that are the foundation of Chinese cooking. This section captures the memories and wisdom shared across generations. It honors the timeless traditions of Chinese cuisine and offers a chance to add a personal touch to your creations.