How to make soy sauce at home

Soy sauce has long ceased to be exotic; it is widely used in America, Europe and Asian countries. However, the purchased product does not always have a quality composition, hence the need for its preparation at home. Consider the most delicious recipes.

Soy Sauce: a classic of the genre

It will take less than 2 hours to prepare the sauce for this recipe, which is an undeniable advantage.

• wheat flour - 75 gr.
• soybeans - 145-160 gr.
• beef or chicken broth - 70 ml.
• ground sea salt - to taste

1. Put the beans in a colander, rinse them with running water. Lay a cotton towel on a flat surface, lay the composition on it. Wait until the excess liquid has completely evaporated.
2. Pour filtered water into a basin or pan, send the beans into a container, cover with a lid. Leave on for 10-12 hours so that the product is well saturated with liquid.
3. After the specified period, pour purified water into an enameled pan with thick walls and a bottom. Put on the stove, bring to a boil, pour soy. Wait for the first bubbles to appear, then reduce the heat to a minimum, simmer for 1.5-2 hours.
4. After cooking, turn off the burner, drain the broth. Mash the boiled beans with a fork, pass through a meat grinder or grind in a blender to a porridge-like consistency.
5. Pour the chicken / beef broth into the resulting pulp, slowly pour in the flour, stirring at the same time. Do not allow lumps to appear. Add sea crushed salt to taste, mix again.
6. Put the cooked mixture on the stove, turn on a small fire, bring to a boil. After this, cook the mixture for another 5 minutes, stir constantly. Collect the composition from the walls of the container so that it does not burn.
7. After the set period of languishing, turn off the burner, evaluate the result. If the sauce is too thick, dilute it with meat broth and boil for 2 minutes. In cases where the consistency of the product suits you, cool the composition to room temperature, proceed with tasting.

Garlic Soy Sauce

• rye flour - 50 gr.
• white onion - 0.5 heads
• soybeans - 120 gr.
• mayonnaise - 160 gr.
• chicken stock - 50 ml.
• garlic - 1 prong
• small salt (preferably sea) - to taste
• chili pepper - on the tip of a knife

1. Wash the soybeans with a stream of cool water, place them in a colander to allow a little excess fluid. Dry with paper towels or towels.
2. Pour purified water into a basin, place soybeans there, soak for 10 hours. After the set time, drain the liquid, move the beans into a thick-walled pan with an enamel coating.
3. Pour the product with filtered water, put on the stove, bring to a boil over medium heat. When the first bubbles appear, reduce power to a minimum, simmer soy for 1.5 hours.
4. After this period, drain the broth, pass the composition through a meat grinder or blender to get a mushy mass. Add small sea salt (to taste), chicken broth, carefully pour in rye flour, so that the mixture turns out without lumps.
5. Pass through a press or chop in another way a clove of garlic and half a head of onion. Send the ingredients to a blender, add mayonnaise, chili pepper, mix here.
6. The operating time of the blender varies from 1 to 2 minutes. After this, the soybean composition must be added to the mayonnaise mixture and again thoroughly grinded.At the end of the procedure, make sure that there are no lumps, transfer the sauce to an enameled pan, put on the stove.
7. Bring the mass to the appearance of the first bubbles, reduce the heat and cook for another 3 minutes. When the heat treatment is over, cover the garlic soy sauce with a lid, cool to an acceptable temperature, move to the refrigerator for long-term storage.

Sweet soy sauce

• granulated sugar (brown or white) - 80 g.
• Classic soy sauce - 100 ml.
• anise - 2 pcs.
• orange zest (fresh) - 25 gr.
• sherry - 40 gr.
• white wine - 15 gr.
• leek - 0.5 pcs.
• ginger root - about 1.5-2 cm.
• ground cinnamon - 5 gr.

1. Cut the orange zest into small pieces, place in a blender and chop well into porridge. Grate ginger on a small section, add to the previous composition.
2. Pass the onion through the meat grinder to make porridge. Pour in soy sauce, dry wine, add sherry, cinnamon and anise. Place the mass in a small enameled pan.
3. Put the container on the stove, simmer over low heat for 10 minutes, do not forget to constantly interfere. Remove the mixture from the walls so that it does not burn.
4. When the composition has a uniform consistency, add granulated sugar. Wait until the crystals are completely dissolved, cook the product for another 40 minutes.
5. The mixture should simmer until 1/3 of the composition has evaporated. When this happens, remove the sauce from the stove, strain through several layers of gauze.
6. Sterilize the jar with a lid, dry, pour the finished product there. Cool, refrigerate for long-term storage. Shelf life is 1.5 months.
7. If desired, you can add chopped ripe avocado fruit in an amount of 20-25 gr to sweet soy sauce. Eat a product with nuggets, chips, first and second courses, sushi and rolls.

Spicy Soy Sauce

A particularly relevant recipe for lovers of "hot" is the preparation of Japanese spicy sauce. The product consists of soy sauce and is its follower, so it makes sense to consider the technology in more detail.

• drinking water - 235 ml.
• chili pepper - 7 pcs.
• lime - 4 pcs.
• olive oil - 35 ml.
• homemade soy sauce - 50 ml.
• acetic solution (concentration of 6%) - 750 ml.
• garlic - 18 prongs
• white onion - 1 pc.
• granulated sugar (preferably cane) - 65 gr.
• Worcester sauce - 30 gr.
• ground cumin - 3 gr.

1. Wash the chili, dry with paper towels. Mix a small amount of olive oil with salt, rub the mixture with pepper. Preheat the oven to 200-220 degrees, remove the pan, put the product on it in a row.
2. Bake chilies for about a quarter of an hour until they have a soft consistency. After that, peel the peppers, peel the seeds, cut the pulp into thin slices.
3. Peel the onions and garlic, pass the products through a blender or meat grinder to make porridge. Do the same with the pulp of pepper.
4. Pour olive oil into a non-stick pan, heat to maximum. Put the prepared mixture and fry for 2 minutes, stirring constantly.
5. Combine table vinegar with purified water and soy sauce, pour the resulting mixture into a roast, simmer for another 3 minutes. After that, squeeze the juice from the limes and send to the pan, season with Worcester sauce, add salt to taste and ground cumin.
6. Cover, simmer for 5 minutes, then pour it into a blender and grind to a creamy consistency. Pour the sauce in jars, cool at room temperature (about 5 hours).

Spicy sauce for sushi

The preparation of Spicy soy sauce for rolls and sushi is slightly different from the previous recipe. The final product is soft with a hint of sharpness. It is suitable not only for lovers of "hotter", but also for all categories of people.

• Japanese mayonnaise - 30 gr.
• soy sauce - 35 ml.
• olive oil - 15 ml.
• salt - 5 gr.
• chili pepper - 3 pcs.
• flying fish roe - 45 gr.

1. Preheat the oven to 200 degrees, wash the chili pepper, dry it and put on a baking sheet. Send to bake for 15 minutes, wait until the product is soft and the peel is charred.
2. After this period, remove the peel, grind the chilies in a blender until porridge, add olive oil and sea crushed salt.
3. Combine mayonnaise and soy sauce in one mass, add the previously obtained chili-based pasta. Beat the composition with two forks or a whisk, add flying fish caviar.
4. Pass the product through the blender again to make a mess. Next, pour the sauce into a lockable container, refrigerate for 3.5-4 hours.

Shriracha Spicy Sauce

This type of Asian sauce is more suitable for rolls, as it goes well with a lot of nori (seaweed). The final product includes everyone’s favorite Sriracha sauce, which originates in Thailand. Consider the cooking technology step by step.

• Provence mayonnaise (67%) - 65 gr.
• lime - 0.5 pcs.
• Thai Sriracha Sauce - 35 ml.
• soy sauce - 35 ml.
• garlic - 1 prong
• ground salt - at the discretion

1. Squeeze the juice from half of the lime fruit, pass it through a sieve, filtering it from the pulp. Combine the composition with soy sauce, add Thai sriracha and mayonnaise.
2. Pass a clove of garlic through a press, add to the main composition. Send the resulting mixture to a blender, bring to a state of porridge, salt if desired.
3. Cover the container with the final product with cling film, put in a refrigerator for 2 hours. After the deadline, evaluate the result.

Soy sauce is rightfully considered a universal product. It is used for marinade of fish and meat, stewing vegetables, dressing salads. In addition, the composition is great for making soups and, of course, for consumption along with Japanese cuisine - sushi and rolls.

Video: recipe for the popular Teriyaki Sauce sauce