Tag Archives: soy sauce

Shanghai-Style Poached Salmon from splendidtable.org

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Shanghai_Poached_Salmon_rev

  • 4 salmon fillets, about 6 oz [170 g] each, skin and pin bones removed

Sweet Vinegar Sauce

  • 1/2 cup [120 ml] soy sauce
  • 1/4 cup [60 ml] distilled white vinegar
  • 1/4 cup [50 g] sugar
  • 4 green onions, including green tops, cut into 1-in [2.5-cm] lengths
  • 4 thin slices fresh ginger, peeled and julienned
  • 3 cups [720 ml] water
  • 3 green onions, including green tops, cut into 1-in [2.5-cm] lengths
  • 5 thin slices fresh ginger, peeled

1. Remove the salmon from the refrigerator 30 minutes before cooking to bring it to room temperature.

2. To Make the Sauce: In a small bowl, stir together the soy sauce, vinegar, and sugar until the sugar is dissolved. Stir in the 4 green onions and julienned ginger. Set aside.

3. In a sauté pan just large enough to hold the salmon fillets in a single layer, combine the water, 3 green onions, and sliced ginger. Bring to a boil over medium heat, turn the heat to medium-low, and simmer for 5 minutes. Using a spatula, carefully slip the salmon into the pan. (The salmon should be completely submerged in the poaching liquid. If it isn’t, add a bit more water.) Cover the pan and poach the salmon for 5 minutes.

4. Again using the spatula, lift the salmon to a plate. Carefully drain off almost all the poaching liquid from the pan, leaving only 1/4 cup [60 ml] in the pan. Remove and discard the green onions and ginger from the pan. Return the pan to medium-low heat and add the vinegar sauce. Bring to a simmer, stirring occasionally. Slip the salmon back into the pan and baste with the sauce. Continue to braise the salmon, basting frequently, until almost opaque throughout, or an instant-read thermometer inserted into the center registers 125°F  [52°C] or a little above, about 8 minutes. The sauce will have reduced and thickened a little.

5. Transfer the salmon to warmed dinner plates or shallow pasta bowls. Spoon the sauce around the fillets, dividing it evenly. Serve immediately.

 

maple bourbon salmon from 12tomatoes.com

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  1. download
    • 1 pound salmon, with skin
    • 2/3 cup maple syrup
    • 1/3 cup bourbon
    • 1/4 cup orange juice
    • 1/4 cup soy sauce
    • 3 cloves garlic, minced
    • 1/4 teaspoon cayenne pepper (optional)
    • Salt and pepper, to taste
    • 2 tablespoons olive oil

    Preheat oven to 400º F.

  2. In a medium bowl, combine maple syrup, bourbon, orange juice, soy sauce, garlic, cayenne, salt, and pepper.
  3. Place salmon in a shallow baking dish. Add liquid mixture to dish, submerging fillet; refrigerate and marinate for 30 minutes.
  4. Drain most of marinade from baking dish, and reserve. Bake salmon for 10-15 minutes (adjust cooking time depending on thickness of fillet and desired doneness).
  5. While salmon cooks, pour marinade into sauce pan. Bring to a boil then reduce heat to low and let simmer until liquid thickens into a glaze-like consistency, about 10 minutes. Remove from heat and top salmon with glaze.
  6. Serve immediately and enjoy!

Teriyaki sauce from http://thewoksoflife.com/

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mall-chicken-teriyaki-82 tablespoons mirin
2 1/2 tablespoons soy sauce
1 tablespoon brown sugar
3/4 teaspoon grated ginger
1 teaspoon sesame oil
1 tablespoon cornstarch
2 tablespoons oil
steamed rice, to serve

Add the protein to a bowl, along with the mirin, soy sauce, brown sugar, ginger, sesame oil, and cornstarch. Mix together until all the ingredients are well combined. Allow to marinate for 2 hours.

Heat the oil in a wok or large skillet over medium high heat. Transfer the protein to the pan in one layer (reserving the marinade), and allow it to sear on one side for 1 minute. Then start stir-frying for another minute.

Add the reserved marinade to the pan, reduce the heat to medium, and simmer to reduce the sauce until it thickens and coats the chicken. Serve over rice!

 

Mushroom Broth from food & wine

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  • 1/4 cup vegetable oil
  • 1 1/2 pounds white mushrooms, finely chopped
  • Reserved Portobello mushroom stems, brushed clean
  • 1/2 Spanish onion, coarsely chopped
  • 2 teaspoons chopped garlic
  • 2 cups dry white wine
  • 1/2 cup soy sauce
  • 1/2 cup dried mushrooms, such as porcini or shiitake ( 1/2 ounce)
  • Pinch of salt
  • 1/2 teaspoon herbes de Provence or thyme
  1. In a large nonreactive saucepan, heat the vegetable oil over moderately high heat. Add the white mushrooms, Portobello stems, onion and garlic and cook, stirring, until the mushrooms release their liquid, about 5 minutes.
  2. Add the wine, soy sauce, dried mushrooms, salt, herbes de Provence and 6 cups of water and bring to a boil. Cover, reduce the heat to moderate and simmer until the liquid is reduced to about 4 cups, about 1 hour.
  3. Pour the broth through a fine strainer into a heatproof bowl. Strain again, leaving any particles at the bottom of the bowl.

MAKE AHEAD

The broth can be refrigerated for up to 4 days.

Momofuku’s Soy Sauce Eggs

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ec8e90c3-de92-4ac3-a706-108c38f82e74--17381949518_15079556af_b6 tablespoons warm water
1 tablespoon sugar
2 tablespoons sherry vinegar
3/4 cup soy sauce
6 large eggs
Maldon or other flaky salt, for serving
Black pepper, for serving

 

  1. In a medium bowl, whisk together the water and sugar to dissolve the sugar, then stir in the sherry vinegar and soy sauce.
  2. Bring a large pot of water to a boil. Carefully put the eggs into the boiling water and cook for exactly 6 minutes and 50 seconds, stirring slowly for the first 1 1/2 minutes to distribute the heat evenly. Meanwhile, fill a large bowl with cold water and ice. When the eggs are done, transfer them to the ice bath.
  3. Once the eggs are cool (and the water isn’t uncomfortably icy), peel them (in the water—this will help them keep a perfect exterior). Transfer the eggs to the soy sauce mixture and marinate in the fridge for at least 2, and up to 6, hours, making sure they are completely submerged. If necessary, top the eggs with a small plate to ensure submersion.
  4. Remove the eggs from the sweet and salty solution. You can save the soy sauce mix for another round of eggs, if you wish. The eggs will keep, refrigerated in a tightly sealed container, for up to a month.
  5. To serve, cut the eggs in half lengthwise and season with salt and pepper. Or Cool Hand Luke them to impress your friends.

 

Lucky Peach’s Odd Flavor Sauce

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  • 3 tablespoons soy sauce
  • 2 tablespoons tahini, almond butter, or peanut butter
  • 1 tablespoon Chinkiang vinegar (Chinese black rice vinegar) or red wine vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoons sugar
  • 2 teaspoons kosher salt
  • 3 tablespoons neutral oil (like canola, vegetable, or grapeseed)
  • 1 small scallion, finely chopped (about 1 tablespoon)
  • 1 tablespoon minced fresh ginger
  • 1 large garlic clove, finely chopped (about 1 tablespoon)
  • 1/2 teaspoon chili flakes (or more to taste)
  • 1/2 teaspoon crushed Sichuan peppercorns
  1. Combine the soy sauce, tahini (or nut butter), vinegar, sesame oil, sugar, and salt in a small heatproof bowl and mix until the sugar is dissolved and tahini is well incorporated. It’s okay if it’s not completely dissolved, though.
  2. Heat a small skillet over medium heat, add the oil, and heat until shimmering. Add the scallions, ginger, garlic, chili flakes, and crushed peppercorns. Remove from the heat and stir for 10 seconds, until the scallion is bright green and everything’s aromatic. Pour all this into the liquid seasonings and whisk until well blended. Once cool, the sauce will keep in the fridge for one or two days.  Makes about 1/2 cup

Author Notes: Serve the sauce with chicken, fish, pork, or tofu—and always some rice. Really, just put it on whatever needs a little extra “oomph,” like soba noodles or roasted or steamed vegetables. It would also work as a stellar sauce for okonomiyaki

Best ever mushroom soup from pancakewarriors.com/

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best-mushroom-soup-close 1 large white onion, diced
  • 1 package white button mushrooms (10 oz) sliced
  • 1 package baby portobello mushrooms (10 oz) sliced
  • 10 stalks fresh thyme, leaves removed
  • 1 cup organic vegetable broth
  • 1 tbs. tapioca flour
  • 1 cup almond or cashew milk (unsweetened)
  • 1 dried bay leaf
  • ½ tbs. liquid aminos (GF) (or soy sauce)
  • ½ tsp. salt
  • freshly ground pepper
  1. In a large saucepan, over medium heat, add the diced onions. Allow to sweat while slicing the mushrooms. About 5-7 minutes.
  2. Move onions to the sides of the saucepan and add mushrooms, allow to cook 5 minutes uncovered.
  3. Stir the onions and mushrooms together. Add fresh thyme and allow to continue to cook, at least 10 minutes.
  4. You will notice a substantial amount of water has come out of the mushrooms, and they are reduced in volume by half.
  5. Add the bay leaf, the salt and the liquid aminos to the mushrooms.
  6. Stir the 1 tbs. of tapioca starch into the organic broth. Add to mushrooms and stir. Add almond milk.
  7. Allow to cook for at least 15 minutes, stirring occasionally. Taste and add freshly ground black pepper to taste.
  8. This soup is amazing the next day as well and can easily be doubled.
  9. Add cashew cheese, Parmesan cheese or enjoy the soup just as it is

salmon bibimbap from http://thewoksoflife.com/

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salmon-bibimbap-10

2 cups raw white rice
light olive oil or canola oil
2 carrots, julienned
Salt and pepper
2 cups bean sprouts
2 bunches watercress
4 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon toasted sesame seeds
½ teaspoon sesame oil
1 salmon steak or filet
4 eggs, cooked sunny side up (over easy is fine too)
1 cup kimchi
Roasted seaweed flakes or sheets, cut into slivers (optional)
Gochujang paste, to taste (about 1-2 tablespoons per serving)

First, cook 2 cups of dry rice using your preferred method.

Next, heat a pan with 1 tablespoon of oil over medium-high heat. Stir-fry the carrots for about 1 minute, sprinkling with a pinch of salt. Transfer to a bowl and set aside.

Next, stir fry the bean sprouts using the same method as with the carrots.

Next prep your watercress. Cut each bunch in half and wash thoroughly.

In the same pan you used for the carrots, heat 2 tablespoons of oil over medium high heat. Add the garlic and let fry gently for about 15-20 seconds. Add the watercress, followed by a ½ teaspoon of salt, and stir-fry until completely wilted. Remove from the heat and toss with the soy sauce, sesame seeds, and sesame oil. Set aside.

Now for the salmon. Sprinkle with salt and pepper on both sides. Heat a pan over medium high heat with 3 tablespoons of oil. Add the salmon. Let brown for about 5 minutes. Flip, and let the other side cook for another 5 minutes. Our salmon steak was pretty thick, so cooking time may need to be adjusted depending on how big your piece of salmon is. When in doubt, just use a knife to gently cut into the center to check for doneness. Looks don’t matter with this dish, as we’ll be flaking the salmon anyway.

While the salmon is cooking, set aside the kimchi and seaweed flakes, cutting up the seaweed with kitchen shears if you’re using roasted sheets. Also, cook one egg for each person you’re serving.

When the salmon is finished cooking, you’re ready to assemble your bibimbap.

Spoon a nice bed of rice into a bowl and top with a small handful of flaked salmon and your egg. Add as much watercress, carrot, bean sprouts, kimchi, and seaweed as your heart desires. Finish off with gochujang to taste. Stir thoroughly and enjoy with a big spoon!

thai basil sauce from thewoksoflife.com

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2 tablespoons oil
5 cloves garlic, chopped
½ of a red bell pepper, sliced thinly
1 small onion, thinly sliced
2 teaspoons soy sauce
1 teaspoon dark soy sauce
1 teaspoon oyster sauce
1 tablespoon fish sauce
½ teaspoon sugar
1 cup thai basil leaves, packed

Heat your wok over high heat, and add the oil.  Add the garlic and red pepper to the wok and stir-fry for about 20 seconds. Add the onions and stir-fry until browned and slightly caramelized.

Toss  in  the soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar. Stir-fry for another few seconds, and then fold in the Thai basil until it’s just wilted. Serve with jasmine rice!

 

Shiitake Mushroom Tortellini w/ Soy Cream Sauce from thewoksoflife.com

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mushroom-tortellini-11

  • Olive oil
  • 6 oz. fresh shiitake mushrooms, finely chopped
  • 1/3 cup minced scallion
  • 1/2 teaspoon crushed red pepper flake
  • ½ cup Parmesan cheese
  • 1 cup ricotta cheese
  • 1 egg
  • salt and pepper to taste
  • 36-42 square wonton wrappers (1 pack should be enough)
  • ½ cup panko breadcrumbs
  • 3 cloves garlic, sliced
  • 2/3 cup milk
  • ½ cup heavy cream
  • 2 teaspoons soy sauce
  • 1 teaspoon dark soy sauce

In a skillet over medium high heat, add a few good lugs of olive oil. Add the mushrooms and season with salt. Sauté the mushrooms until tender and caramelized. This could take a while, so don’t rush the process! Once the mushrooms are caramelized, you might have some sticky bits at the bottom of the pan. Deglaze with a bit of water.

Transfer the cooked mushrooms to a mixing bowl and add the scallion, crushed red pepper flake, Parmesan, ricotta cheese, egg, and salt and pepper to taste.

To assemble, use a bit of water to dampen the edges of each wonton wrapper, and add a teaspoon of filling to the middle.

Fold in half diagonally so you get a triangle. Make sure there aren’t any air bubbles in the middle, and that the edges are tightly sealed.

Bring the two farthest corners of the triangle together to make a pseudo “tortellini” shape. Continue assembling until you’ve run out of filling.

Bring a pot of water to a boil for the tortellini. In a skillet over medium heat, add a couple tablespoons of olive oil. Add the panko and stir constantly until golden. Remove from the pan and set aside.

Add a couple tablespoons more oil to the skillet and add the garlic. Cook for 1 minute. Add the milk and cream, and bring to a simmer. Cook for 2 minutes and add the soy sauces. Season with pepper.

By now, the water for the ravioli should be boiling. Cook the ravioli in the boiling water for 20 seconds. With a slotted spoon, transfer the ravioli to the sauce and simmer for another 60-90 seconds.

Serve immediately, garnished with your panko pangrittata and more scallions.