Today we will look at the question of whether soy sauce needs to be diluted. We will also give you delicious recipes for making soy sauce for sushi.
Why is it dangerous to consume undiluted soy sauce concentrate?
On the label of soy sauce you can find a hint in what quantity it makes sense to add to food: the note “concentrated” indicates that there is too much in the sauce a lot of salt.
But often this is either written in small letters somewhere at the end of the list of ingredients, or is simply implied and determined only by the brand or even by the color of the lid. And if you dip a roll in such a sauce, you can make it too salty.
You can also over-salt soup, vegetables or meat that are prepared according to some Far Eastern recipe and which indicates how many spoons or milliliters of soy sauce to add to the dish. The soup can be saved by adding liquid or other unsalted ingredients. But a roll dipped in concentrated sauce will lose all its charm.
How to breed
First of all, you need to decide how to dilute the soy sauce. The easiest and fastest way is to simply add cold boiled water and add a little sugar.
The salt concentration in the liquid will decrease and it will become safer to use. This can be done if there is not enough time. Just dilute as much sauce as required for one-time use, since sauce diluted with water directly in the bottle can turn sour in 2-3 days.
How to dilute soy sauce and make it tastier
If you put in a little more effort, you can not only prepare the sauce for everyday use, but also make it richer, and the taste of the rolls seasoned with it more refined.
We will need:
- concentrated sauce (for example, “Kikkoman” with a red lid) – 100 ml;
- hot boiled water – 100 ml;
- Myrin – 2 tbsp. l.
- sherry – 2 tbsp. l.
- Mix soy sauce with water and add mirin and sherry, bring to a boil.
- Then reduce the heat and simmer for 2-3 minutes until the alcohol has evaporated.
- Cool and eat with rolls.
You will get a simplified version of teriyaki sauce. Mirin can be replaced with one tablespoon of sugar. You can also add a few drops of rice vinegar and get an excellent soy sauce for sushi.
There are other ways to dilute soy sauce, improving its taste. The Japanese use a decoction of seaweed for this. It should be borne in mind that ordinary seaweed, which is sold in our pharmacies, will not work.
The broth will be too salty and will not reduce the saltiness of the sauce itself. You need Kombu seaweed, which is coarser (cook it for 2 hours), but less salty than ours.
What now, don’t eat soy sauce?
Soy sauce is a must in your diet. It is rich in microelements and vitamins, and contains many antioxidants (10 times more than red wine).
It has a beneficial effect on intestinal microflora, improves appetite and successfully replaces table salt. By reducing its daily consumption – with reasonable use. And to do this, you just need to dilute the soy sauce correctly.
The main thing is to choose trusted manufacturers, do not buy cheap ones. There won’t be much benefit from such a sauce, because its composition is unlikely to be very useful.