All-Purpose Flavorful Soy Sauce Base Recipe
Solyeosi’s Secret All-Purpose Flavorful Soy Sauce
This is the flavorful soy sauce base that frequently appears in my recipes. While I do use store-bought soy sauce sometimes, I find it can leave a lingering salty taste and feel a bit too strong. So, for a long time now, I’ve been making my own using this method! It enhances umami and sweetness while reducing saltiness, making it a perfect match for any dish!
Ingredients
- 5 Onions (medium size)
- 4 White parts of Leeks (including roots)
- 1 handful Dried Shiitake Mushrooms
- 1 handful Dried Anchovies (for broth)
- 1/2 sheet Dried Kelp (A4 paper size)
- 1 Apple
- 1 Pear
- 5L Regular Soy Sauce
Cooking Instructions
Step 1
The amount of onion used can vary depending on its size. I used about 5 onions, each about the size of a 7-year-old child’s fist. Wash the onions thoroughly, trim off the roots, and cut them in half. However, avoid using too much onion, as it can make the soy sauce overly sweet. If you are using large onions, one or two should be sufficient.
Step 2
I’ve mentioned this before in my recipes: the white parts of leeks, including the roots, are great for making broth. I wash them thoroughly with a toothbrush and store them in the freezer. The amount of leek also depends on its thickness, but using a good amount adds a wonderful aroma. Too much, however, can make the liquid less clear due to its sap. I used 4 leeks that I had stored this way.
Step 3
Dried shiitake mushrooms add a wonderful aroma and flavor, making them a valuable ingredient despite their cost. Using just a handful significantly enhances the umami of the soy sauce base. The difference in depth of flavor between a batch made with and without shiitake mushrooms is remarkable!
Step 4
I also add a handful of dried anchovies. When making broth, I usually remove the insides and heads, but for this soy sauce base, I use them whole. While it might depend on personal preference, I find the slight bitterness from the anchovies (used with their insides) creates a unique and delicious harmony with the soy sauce.
Step 5
I use about half a sheet of A4-sized dried kelp. Kelp is another fantastic ingredient for adding umami. However, using too much can make the soy sauce taste saltier, so be mindful of the quantity.
Step 6
Prepare one apple, removing the core and seeds. Did you know that it’s generally recommended to eat fruits with their peels and seeds? However, apple seeds contain a toxic substance that, once ingested, cannot be easily removed or detoxified by the body and may accumulate. Therefore, it’s best to avoid consuming apple seeds.
Step 7
This pear was bought during winter when they were cheaper. It was incredibly sweet, almost to the point of having a slightly fermented taste! I couldn’t bear to throw it away, so I kept it in the freezer to use when marinating meat or making this soy sauce base. That’s why its skin looks a bit dark. Please prepare one pear.
Step 8
Place all the prepared ingredients into a pot. It’s best to use a pot with ample capacity.
Step 9
I prepared 5 liters of soy sauce, which was too much to fit in one pot. So, I divided it and simmered it in two batches. If you are making a large quantity, dividing it into batches is safer and more convenient, depending on your pot size.
Step 10
Once the soy sauce begins to boil, remove the kelp after about 5 minutes. Prolonged boiling of kelp can impart a bitter taste.
Step 11
Continue to simmer for another 15 minutes, skimming off any foam that rises to the surface. This process helps to infuse the flavors and remove impurities.
Step 12
Strain the soy sauce through a sieve to remove the solid ingredients, obtaining a clear liquid.
Step 13
Pour the remaining soy sauce back into the pot and bring it to a simmer. Do not add more kelp at this stage. Once it boils, skim off the foam again, just like the first time, and simmer for another 15 minutes.
Step 14
And there you have it – your homemade, flavorful soy sauce base! This special soy sauce base reduces saltiness while enhancing umami and sweetness. It’s incredibly versatile and works wonderfully for marinades, braises, stews, hot pots, tteokbokki, and even as a clear soy sauce for soups. Store it in the refrigerator, and it will last for a long time!
