Catalog

Soy sauce

Recipes found: 24

Mustard-soy sauce

Mustard-soy sauce

The sauce takes just a few minutes to prepare. You can use the mustard-soy sauce not only as a side condiment for the main dish, but also as a marinade for baking meat, chicken, etc. It's best stored in a sealed container, such as a jar or airtight container, to preserve its aroma. Serve chilled or at room temperature.

Cherry sauce

Cherry sauce

Universal dressing for salads and hot dishes. Smoked paprika can be replaced with liquid smoke or smoked soy sauce. Fresh or frozen cherries will work. The sauce combines sour, sweet, and a hint of spiciness. This sauce is perfect with meat and french fries. It's also ideal for pasta, meat, and vegetables.

Ginger-soy sauce

Ginger-soy sauce

The sauce takes just a few minutes to prepare. I'll tell you more details below. The finished sauce can be stored in the refrigerator for several days.

Lemon-soy sauce

Lemon-soy sauce

The homemade sauce is easy and quick to prepare. This fragrant sauce will enhance the flavor of meat or fish dishes and is also perfect for dressing salads. You can add a spoonful of French mustard to give the sauce extra zest and aroma. Store the finished sauce in the refrigerator for up to 1 week. Serve chilled or at room temperature.

Green onion sauce

Green onion sauce

Homemade sauce is easy and quick to prepare. In addition to green onions, we'll add boiled chicken egg, whole grain mustard, oil, and spices to the sauce. You can also optionally include soy sauce, lemon juice, or garlic, as desired. Try serving this sauce with meat dishes—it's especially delicious with shashlik. Serve chilled or at room temperature.

Sweet soy sauce

Sweet soy sauce

Universal dressing for salads and hot dishes. Below I will provide a step-by-step description.

Teriyaki Sauce

Teriyaki Sauce

Homemade teriyaki sauce recipe. Teriyaki (sometimes spelled Teriyaki) is a popular Japanese soy sauce with a rich aroma, used as a seasoning for meat, fish, and poultry dishes. Properties and origin: The recipe for teriyaki sauce was developed and originated in Japan. The name comes from two Japanese words, "teri" and "yaki," meaning "shine" or "glaze" and "grilled" or "broiled," respectively. Teriyaki is a dark-colored liquid with a sweet-salty and slightly tangy flavor. Usage: Teriyaki sauce is commonly mentioned in recipes of Japanese cuisine. It is served with fish and meat dishes. Chicken breasts baked with teriyaki sauce have an especially delicious taste. This sauce is also used to make various marinades and pairs well with vegetable dishes. Recipe: To make teriyaki sauce at home, mix soy sauce with mirin, sake, and honey. You can also add minced garlic or ginger to the sauce. Chef's tips: When grilling or pan-frying meat or poultry, brush the food with teriyaki sauce a few minutes before it's done. This creates an appetizing, juicy, glazed effect. You can also marinate meat, fish, or vegetables in this sauce beforehand, then grill or bake them. It is perfect served with pasta, meat, and vegetables.

Soy sauce

Soy sauce

Perfectly complements meat, poultry, and side dishes. Ingredients: The main ingredients of soy sauce are, of course, soybeans. Roasted wheat and barley grains are also used in sauce preparation. Properties and origin: Soy sauce has a sharp aroma and is a dark-colored liquid. Due to its antiseptic properties, this sauce can be stored for a long time without adding preservatives. It is also known that this sauce contains a large amount of amino acids, vitamins, and minerals. In Chinese cuisine, two types of soy sauce are common: light and dark. Usage: Soy sauce is most frequently mentioned in recipes of Chinese cuisine. Dark soy sauce is rather thick, dark in color, and has a strong, pungent flavor; light soy sauce has a more delicate aroma and a salty taste. Dark soy sauce is used for preparing marinades; light soy sauce is served with various dishes to enhance their flavor. Soy sauce serves as a base for making teriyaki sauce. Teriyaki is added to marinades for fish, poultry, and meat, especially beef. Preparation method: Before fermentation, soybeans are steamed and mixed with flour made from roasted wheat or barley grains. Then, the soybeans undergo a fermentation (brewing) process to produce soy sauce, lasting from 40 days to 2–3 years. For fermentation, Aspergillus mold fungi are used. Chef's tips: Note that dark soy sauce can alter the taste and color of finished dishes, so it is best used in moderate amounts. It is believed that consuming soy sauce improves blood circulation and slows down the aging process of body cells. The sauce is ready. Store in the refrigerator and serve with dishes.

Fried pieces of sole fillet in a tomato sweet and sour sauce

Fried pieces of sole fillet in a tomato sweet and sour sauce

1. In heated oil, sear the fillet pieces in batches until the vigorous bubbling subsides (3–4 minutes per batch). When adding the next batch, leave 3/4 of the oil's surface area free. 2. Place the seared fillet on paper towels to remove excess fat. 3. After frying the fish, inspect the pan; if there is a layer of burnt residue, wash it thoroughly. 4. Heat 2 tablespoons of olive oil. Sauté the onion over medium heat until translucent. 5. Add celery, 1 teaspoon of dried basil, and a pinch of crushed red pepper. Sauté for another 2 minutes. 6. Add the carrots. Sauté until they turn yellowish. 7. Add the garlic. Sauté for just over a minute. 8. Add 2 tablespoons of dry or semi-sweet red grape wine. Allow the alcohol to evaporate. 9. Add tomatoes and sauté for about 2 more minutes. 10. Add tomato paste and broth. Optionally, add 1–2 teaspoons of sesame paste. 11. Bring to a boil and taste. If the vegetables lack sweetness, add sugar to taste (I add half a teaspoon at a time and taste). Instead of salt, it's better to use a mixture of fish sauce and soy sauce, one teaspoon each, adjusting to taste. 12. Add the fish. Allow the flavors to blend, then turn off the heat after a couple of minutes and cover with a lid. Serve as a side dish, for example, with a mixture of cooked rice and beans. If you prefer to serve the side dish separately from the main course, reduce the amount of broth in the recipe to 3/4–1 cup. Serve the sauce with meat, fish, or use it as a salad dressing.

Creamy soy sauce with broccoli

Creamy soy sauce with broccoli

Perfectly complements meat, poultry, and side dishes. Creamy soy sauce with broccoli goes well with fish and poultry dishes or can be used as a dressing for pasta or rice. It seems like you're making something out of nothing (since we usually throw broccoli stalks away), yet you end up with a nutritious and delicate creamy sauce. This recipe is especially suitable for those who are fasting or following a vegetarian diet. If you can't find soy milk at the store, try using any other plant-based milk. The milk I used has the consistency of thick sour cream. Serve chilled or at room temperature.

Sauce for red fish

Sauce for red fish

Homemade sauce is easy and quick to prepare. Honey, citrus juice, and soy sauce — this unusual combination will taste absolutely incredible with fish! The flavors are so vibrant, the sauce so rich, that you simply must try it. Plus, the whole process takes only 5-10 minutes. Definitely add this recipe to your cooking collection. Serve chilled or at room temperature.

Honey-soy sauce

Honey-soy sauce

The sauce is prepared in just a few minutes. Today I want to tell you, the sauce is ready. Store it in the refrigerator and serve with dishes.

Sauce

Sauce

The sauce takes just a few minutes to prepare. 1. Peel the apples and remove the cores, then cut them into small cubes. 2. Heat a little vegetable oil in a high-sided frying pan or saucepan. Sauté the apples for several minutes, stirring occasionally. 3. Pour in the juice. For the "Southern" sauce recipe, apricot nectar or peach nectar works best. Reduce the heat to minimum and simmer until the apples are soft, stirring from time to time. 4. In a separate saucepan, add chopped onion, garlic, and ginger (pressed). Sauté for a couple of minutes. 5. Pour in soy sauce and wine. Bring to a boil. 6. Grind all the spices (allspice, nutmeg, cardamom, cinnamon, cloves), then add them to the saucepan. 7. After a couple of minutes, remove from heat, cover with a lid, and let steep for half an hour. 8. Combine both mixtures and blend thoroughly using a blender (or whisk, for example). 9. Strain the resulting sauce through a sieve and mix with tomato paste. 10. Place over heat, add sugar and brandy. Bring to a boil. 11. Dilute starch in a small amount of water and add it to the sauce. 12. Finally, pour in vinegar and remove from heat after about a minute. That's the secret—the sauce is ready. Store it in the refrigerator and serve with dishes.

Soy sauce for rolls

Soy sauce for rolls

Minimal ingredients — excellent result. Here is the recipe. Serve chilled or at room temperature.

Marinade for chicken shashlik

Marinade for chicken shashlik

The sauce takes just a few minutes to prepare. To make a marinade for chicken shashlik, there's no need to overcomplicate: take soy sauce, honey, and garlic. Use regular, classic soy sauce without added flavors. For those who like it spicy: add hot red pepper or regular black pepper to the marinade. This marinade works not only for chicken fillets but also for chicken wings or legs. The finished sauce can be stored in the refrigerator for several days.

Shrimp sauce

Shrimp sauce

Homemade sauce is simple and quick to prepare. The shrimp sauce takes only a few minutes to make. You can use sour cream of any fat content, mayonnaise, or thick yogurt as a base. Add the remaining ingredients to taste, but soy sauce and garlic are essential—they enhance the flavor of the seafood. The finished sauce can be stored in the refrigerator for several days.

Ginger sauce for chicken

Ginger sauce for chicken

Perfectly complements meat, poultry, and side dishes. Making ginger sauce for chicken is incredibly easy: melt honey, add lemon juice, soy sauce, chopped ginger, and olive oil. Let it sit — and it's ready to serve with chicken. This sauce also makes an ideal accompaniment to seafood. Give it a try! I hope you like this version. The prepared sauce can be stored in the refrigerator for several days.

Chicken marinade with soy sauce

Chicken marinade with soy sauce

Minimal ingredients — excellent result. Soy sauce is very often used in preparing Asian dishes. I can't even recall a single dish from this cuisine that doesn't include it. Soy sauce gives food a subtle spicy aroma and a pleasant, tangy flavor. And how juicy chicken becomes when marinated in it! After marinating, you can either fry it in a pan or bake it in the oven—it will remain just as tender and soft. Recipe: The prepared sauce can be stored in the refrigerator for several days.

Garlic-soy sauce

Garlic-soy sauce

Homemade sauce is simple and quick to prepare. This delicious and aromatic sauce goes well with any dish, whether it's meat or porridge, salad or boiled vegetables. And it takes an incredibly short time to make—just 5 minutes. In this recipe, I'll show you how. Serve it chilled or at room temperature.

Marinade for pork in the oven

Marinade for pork in the oven

Minimum ingredients — excellent result. To prepare the marinade, you'll need soy sauce, vegetable oil, and spices. The sauce is ready. Store in the refrigerator and serve with dishes.

Marinade for pork cutlets

Marinade for pork cutlets

A delicious addition to everyday and festive dishes. This recipe for marinating pork cutlets is quite simple and suitable both for frying or baking meat at home and for grilling outdoors. The surprisingly rich flavor of the marinade turns the meat into a real treat. 1. First, wash the meat and cut it into portion-sized pieces. Place it into a dish or a marinating bag. 2. Peel the garlic and cut it into small pieces. The more garlic, the more aromatic the marinade will be. 3. Wash, dry, and finely chop the spring onions and any other available fresh herbs. 4. Slightly warm the honey to make it more liquid, but do not bring it to a boil. 5. In a small bowl, mix together soy sauce, sugar, honey, and vegetable oil. 6. If you have fish sauce on hand, add it—it's great; if not, you can do without it. 7. Add garlic and herbs to the marinade. Mix slightly until well combined. 8. If the dish is intended only for adults, you can add a bit of chili pepper for extra spice. 9. That's it—within just 5 minutes, the homemade marinade for pork cutlets is ready. Mix it with the meat and let it marinate for at least 2–3 hours, or preferably overnight. This marinade is perfect served with pasta, meat, and vegetables.

Beef sauté

Beef sauté

Homemade sauce is easy and quick to prepare. Of course, I'm sharing with you the classic beef stir-fry recipe containing nothing but meat and vegetables. However, feel free to adjust this beef stir-fry recipe according to your personal taste preferences. For instance, I don't like thick sauces, so I don't add flour. Likewise, I avoid overly salty food, so I don't use soy sauce instead of water (although such a variation does exist). So go ahead and find your perfect version! Good luck! The finished sauce can be stored in the refrigerator for several days.

Marinade for baked pork ribs

Marinade for baked pork ribs

Universal dressing for salads and hot dishes. You can make a marinade for oven-baked pork ribs using ingredients you already have on hand. Vinegar, honey, soy sauce, and garlic are staples in every kitchen. Mix all these ingredients thoroughly and pour over the meat in a bowl or a bag. Choose a bowl with a lid. I usually place the ribs in a bowl, pour in the marinade, cover it, and shake well. Marinate for at least four hours, or preferably, leave it overnight. Then bake the ribs as you like. You're guaranteed an amazing aroma and a unique flavor.

Marinade for shashlik with soy sauce

Marinade for shashlik with soy sauce

Homemade sauce is easy and quick to prepare. Soy sauce in the marinade replaces salt and gives a more liquid consistency and color. The finished sauce can be stored in the refrigerator for several days.