How to make soy sauce at home

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

Soy sauce: a classic of the genre

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

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

1. Place the beans in a colander, rinse them with running water. Spread a cotton towel on a flat surface, lay the composition on it. Wait until the extra liquid has completely evaporated.
2. Pour filtered water into a basin or pan, send the beans into the container, cover with a lid. Leave on for 10-12 hours so that the product is well soaked in liquid.
3. After the specified period, pour the purified water into an enamel pot with thick walls and bottom. Put on the stove, bring to a boil, pour soy. Wait for the first bubbles to appear, then lower the fire to a minimum, torment the composition for 1.5-2 hours.
4. After cooking, turn off the burner, pour out the broth. Mash boiled beans with a fork, mince or chop in a blender to a mushy consistency.
5. Pour chicken / beef broth to the obtained pulp, slowly add flour, while stirring. Do not allow the appearance of lumps. Add sea salt to taste, mix again.
6. Put the cooked mixture on the stove, turn on a small fire, bring to a boil. After that, boil the mixture for another 5 minutes, stir constantly. Collect the composition from the walls of the tank so that it does not burn.
7. After a certain period of languor, turn off the burner, evaluate the result. If the sauce is too thick, dissolve 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 to tasting.

Garlic Soy Sauce

• rye flour - 50 gr.
• white onion - 0.5 heads
• soybeans - 120 gr.
• mayonnaise - 160 gr.
• chicken broth - 50 ml.
• garlic - 1 prong
• fine 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 slightly excess liquid. Dry with paper towels or towels.
2. Pour purified water into a basin, put soybean there, soak for 10 hours. After the allotted time, drain the liquid, move the beans into a thick-walled enameled pot.
3. Fill the product with filtered water, put it on the stove, bring to a boil over medium heat. When the first bubbles appear, reduce the power to a minimum, stew soy for 1.5 hours.
4. After this period, pour the broth, pass the composition through a meat grinder or a blender to make a mushy mass. Add fine sea salt (to taste), chicken broth, start to carefully pour rye flour to make the mixture without lumps.
5. Pass through the press or chop a clove of garlic and half a head of onions. Send the ingredients in a blender, add mayonnaise, chili pepper and mix.
6. The operating time of the blender varies from 1 to 2 minutes. After that, to the mayonnaise mixture, you must add soy composition and thoroughly rinse again. Upon completion of the procedure, make sure that there are no lumps, move the sauce in an enamel saucepan, put it on the stove.
7. Bring the mass until the first bubbles appear, 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 gr.
• soy sauce "Classic" - 100 ml.
• Anise - 2 pcs.
• orange peel (fresh) - 25 gr.
• sherry - 40 gr.
• white wine - 15 gr.
• leek - 0.5 pcs.
• ginger root - about 1.5-2 cm
• crushed cinnamon - 5 gr.

1. Cut the orange zest into small pieces, send in a blender and chop well into porridge.Grate ginger in 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, stew on 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 acquires a uniform consistency, add granulated sugar. Wait until the crystals have completely dissolved, boil the product for another 40 minutes.
5. The mixture should languish until 1/3 of the composition has evaporated. When this happens, remove the sauce from the plate, strain through several layers of gauze fabric.
6. Sterilize the jar with a lid, dry, pour the finished product there. Cool, send in the refrigerator for long-term storage. Shelf life is 1.5 months.
7. Optionally, you can add crushed fruit of ripe avocado to the sweet soy sauce in the amount of 20-25 grams. Use the product with nuggets, chips, first and second courses, sushi and rolls.

Spicy Soy Sauce

Especially topical recipe for lovers of "hot" is considered 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 6%) - 750 ml.
• garlic - 18 teeth
• white onion - 1 pc.
• granulated sugar (preferably cane) - 65 g.
• sauce "Worcester" - 30 gr.
• ground cumin - 3 gr.

1. Wash the chilies, 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 baking sheet, put the product on it in one row.
2. Bake chillies for about a quarter of an hour until they have a soft texture. After that, remove the peel from the pepper, peel off the seeds, cut the flesh into thin slices.
3. Peel the onions and garlic, skip the food through a blender or meat grinder to make porridge. Do the same with the pulp of the pepper.
4. Pour olive oil into a pan with non-stick coating, heat to maximum. Put the cooked mixture and fry for 2 minutes, stirring constantly.
5. Combine table vinegar with purified water and soy sauce, pour zazharku with the mixture, brass for another 3 minutes. After that, squeeze the juice from the limes and send in a frying pan, season with Worcester sauce, add salt to taste and ground cumin.
6. Cover, simmer for 5 minutes, then transfer it into a blender and chop to a creamy consistency. Pour the sauce into jars, cool at room temperature (about 5 hours).

Spicy Sushi Sauce

The option of making spicy soy sauce for rolls and sushi is slightly different from the previous recipe. The final product is soft with a touch 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 oven to 200 degrees, wash the chilli, dry it and place on a baking sheet. Send to bake for 15 minutes, wait until the product is soft and the peel is not charred.
2. After this period, remove the skin, chop the chili in a blender to the state of porridge, add olive oil and sea ground salt.
3. Combine the mayonnaise and soy sauce into one mass, add the previously prepared chili-based pasta.Beat the composition with two forks or a whisk, add caviar of flying fish.
4. Once again, pass the product through a blender to make porridge. Next, pour the sauce into a lockable container, put in the refrigerator for 3.5-4 hours.

Spicy sauce based on sriracha

This type of Asian sauce is more suitable for rolls, because it is ideally combined with a large number of nori (seaweed). The composition of the final product includes everyone's favorite sauce "Sriracha", which originates in Thailand. Consider the cooking technology step by step.

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

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

Soy sauce is considered to be a universal product. It is used for marinade of fish and meat, stewing vegetables, salad dressing. In addition, the composition is perfect for cooking soups and, of course, use along with Japanese cuisine - sushi and rolls.

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