A few weeks ago I shared this recipe for homemade soy sauce on one of my posts. A number of you wanted to know how it turned out when I made it.
Last week I made a batch and followed the recipe. Obviously it is a very simple and straightforward recipe. I did a blind taste test on TBG who has a pretty good pallet and he had a hard time picking which one was the 'real' soy sauce. Then he did a blind taste test on me. I could tell the difference but it was very faint and not bad at all. In the future for me, I prefer a little bit less molasses.
I used the soy sauce on our salmon that night and after cooking I couldn't tell the difference at all.
The ingredients of regular soy sauce are...Soy sauce (sometimes called soya sauce in British English[1]) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds
For us, the taste difference was so minimal I think once my supply of soy sauce is gone I'll make this as a replacement.
This is great info. What broth did you use and did you use fresh ginger, ginger paste, or dry ground ginger?
ReplyDeleteWell this is exciting!
ReplyDeleteI grew up and still say, soya sauce. Neat that you made your own. Fun stuff to play. Love that!
ReplyDeleteGood to know! Thanks for the test and the shared results!
ReplyDeleteThank you!
ReplyDelete