Soy sauce is a salty and savory condiment that is commonly used in Asian cuisine. It is made from a fermented mixture of soybeans, roasted grain (usually wheat), water, and salt.
Soy sauce is used as a seasoning and flavoring agent in a wide variety of dishes, including stir-fries, marinades, soups, stews, and dipping sauces. It is also used as a condiment for sushi, sashimi, and other raw fish dishes. Soy sauce is a versatile and essential ingredient in many Asian cuisines and has become a popular flavoring agent in other cuisines around the world.
1 cup soybeans
3 cups water
1 cup wheat flour
1 cup salt
- Rinse the soybeans and soak them in water for at least 8 hours, or overnight.
- Drain the water.
- Blend the soybeans with 3 cups of water in a blender until the mixture is smooth.
- Pour the soybean mixture into a large pot and bring it to a boil over medium-high heat.
- Reduce the heat and simmer for about 20 minutes, stirring occasionally.
- While the soybean mixture is simmering, mix the wheat flour with 1 cup of water in a bowl.
- Knead the mixture into a dough.
- Roll the dough into small balls and add them to the pot with the soybean mixture.
- Continue simmering for another 2-3 hours, stirring occasionally.
- Strain the mixture through a cheesecloth or a fine-mesh sieve.
- Discard the solids.
- Return the liquid to the pot and add the salt.
- Stir until the salt dissolves.
- Simmer the mixture for another 30 minutes, stirring occasionally.
- Remove the pot from the heat and let it cool to room temperature.
- Transfer the soy sauce to a clean, airtight container and store it in a cool, dry place.
- It will last for several months.