How to Make Your Own Soy Sauce
Soy sauce is one of the ingredients I have made a special trip to the grocery store on more than one occasion because we are out not because we use it all the time but because there’s only one or two recipes we use it for and I forget to put it on my list when I use it all up (argh!). We were not out of soy sauce but we are getting ready to make one of our main dish’s that uses soy sauce and decided what better time to try out some homemade soy sauce (plus I can really compare the flavor then).
I found a useful site (www.misshomemade.com
) that gave a traditional soy sauce recipe, a vegan soy sauce recipe and quite a few other sauces, definitely need to look into those more! I am using the traditional recipe because I have sesame oil and not balsamic vinegar, odd I know … can’t even remember what recipe I bought the sesame oil for in the first place (one more reason why I need to document all my findings in this blog!). Again I am all about using what is in the cupboard and avoiding a trip to the store.
Homemade Soy Sauce
1 and half cups of boiling water
10 bouillon cubes
4 tablespoons of cider vinegar (balsamic would work also)
1 tablespoons of molasses
1 teaspoon of sesame seed oil
pinch of white pepper (black pepper is fine … bought some white pepper the other day and want to try it)
Possible Additional Costs: ~$5 for sesame seed oil, ~$2.60 for beef bouillon … both I had on hand
Cost Comparison: ~$0.11 per ounce for homemade vs. ~$0.17 per ounce for generic store bought
Taste Comparison: It’s all about preference: was this bad, no; will I use this regularly for soy sauce, probably not; will I try different recipes, yes.
We use soy sauce as the base in a marinade for chicken, sausage, pineapple kabobs from Taste of Home, SO GOOD and always a favorite!
Today’s Question: How often do you use soy sauce? Recipes to share?