How to make soy sauce at home

0

Soy sauce is probably the most famous and complex Asian cuisine in the world. There is no person who has not tried it as a seasoning for the famous sushi and rolls or various meat and vegetable dishes, as well as as a component of dressings and marinades. It gives an authentic and specific salty note and enhances the taste of the products to which it is added.

Undoubtedly, the fact that soy sauce is so popular all over the world suggests that it is also affordable and easy to find on store shelves. However, it is time to note that there are about 20 different types that can be found in specialized stores.

Most of them are prepared by fermenting soybeans and wheat with the fungus Aspergillus oryzae with the addition of water and salt.

However, there are also so-called artificial or chemical soy sauces made from soy flour, dyes, etc. They are prepared much faster and, accordingly, at a more affordable price. Often, this version of soy sauce is the most common in supermarkets and at home.

Therefore, if we like soy sauce, it is advisable to try to prepare it ourselves to make sure that it is a real and high-quality product that will not harm our health.

The process of preparing soy sauce is long, but it is definitely worth the patience.

Homemade soy sauce

Products:

• 240 g wheat flour
• 350 ​​g soybeans
• 3 liters of water
• salt to taste

Preparation:

1. Soak the soybeans in cold water overnight;

2. Drain and add new water – enough to cover the seeds well. Cook for 4-5 hours over moderate heat;

3. Make sure the soybeans are well cooked, by rubbing the bean between your fingers, it should crush easily. If the beans are hard, continue cooking until cooked;

4. Mash the soybeans with a pestle or grind them in a blender into a puree;

5. Add the flour and knead a thick dough;

6. Roll the dough into a roll and cut into several small portions;

7. Place in a suitable wide tray or plate, cover with a clean towel and leave in a room with a temperature of 30 degrees until mold begins to form – about a week and a half;

8. Put the pieces of dough in the oven at a low temperature – 60 degrees until completely dry;

9. Pour water into a large bowl and add salt. Place the dried pieces inside;

10. Cover the bowl with a thin cloth or cling film and leave to ferment. This process takes several days, stirring at least once a day.

11. Fermentation occurs when the liquid becomes dark and thick – typical of soy sauce, and the hard pieces of dough have fallen to the bottom.

12. Strain the liquid through a fine sieve, and you can use it immediately or store it in glass bottles.

Tip:

To speed up the mold formation process, in step 7 of the recipe, you can add pre-formed spores, known as koji. This product can be purchased at specialty health food stores or ordered online, but only from trusted sources!

Homemade soy sauce will surprise you with its wonderful taste and will also benefit your body. It contains fiber, protein, essential fatty acids and antioxidants.

Natural soy sauce is also rich in lecithin, which is used as a dietary supplement to improve brain and heart function, control blood lipid levels and fat accumulation.

You can prepare a variety of dishes with homemade soy sauce, because it goes well with all types of meat, vegetables, fish and rice. Add it to marinades, dressings, and as a component of other sauces, such as teriyaki.

Soy sauce makes delicious spreads and dips that can be spread on baked toast or on crackers, added to cream cheese along with nuts.