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Asian

Soy Sauce

The Chinese original: steamed soybeans and roasted wheat grown with koji mould, then fermented under salt brine for months until the liquid turns dark, savoury and deeply aromatic. Slow, but almost all of the work is waiting.

Sides25g+ protein8g+ fibre
150 min45 prep · 105 cookHard631 kcalper serving
Soy Sauce

Method

  1. Rinse 100 g of dried soybeans in several changes of cold water, then cover generously with cold water and soak 12 hours, or overnight. They should swell to roughly twice their size and split cleanly when pressed.
  2. Drain the beans and steam them over a steady rolling boil for 3 hours, topping up the water as needed; a pressure cooker at full pressure does the same in 90 minutes. They are ready when a bean squashes to paste between thumb and finger. Spread them in a thin layer on a clean tray and cool to below 35C, or the heat will kill the mould.
  3. Meanwhile, dry-roast 50 g of plain wheat flour in a wok over medium-low heat for 6-8 minutes, stirring constantly, until it turns sandy beige and smells of toasted biscuit. Tip it out to cool.

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Per serving

631kcal
44gprotein
64gcarbs
22gfat
20gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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