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Smoked Soy Sauce (1st test)

PostPosted: Sat Nov 30, 2013 1:35 pm
by GUS
Dark soy sauce "Blue Dragon" brand (widely available in uk supermarkets)
Oak smoke.

Popped some in a small vessel, (actually a polyprop drink lid for a thermal steel lined mug) probably around 25ml & stuck in to smoke for around 6 hours overnight then rested.

Again like the marmite, it appears to take well & lowers the saltiness on your tongue whilst pushing forward a developed smokey tang & aftertaste.
I usually have a few days a month / one day per week where I simply eat rice with smattering of soy, although I haven't done a big qty will make up some rice & see how it fares over a meal & also to go with sushi.

I'm really eyeing up that salmon for nigiri now, but first will have to brine some turkey.

Re: Smoked Soy Sauce (1st test)

PostPosted: Thu Dec 05, 2013 1:27 pm
by GUS
Just tried some smoked soy sample on a flavoured lemon basmati rice (with mustard seeds).
Lovely, am going to smoke a whole bottles worth, seems to be a winner, real rush of smoke that hasn't obliterated other flavours, & is still recognisably soy.

Hmm ..sample of smoke powder or carry on smoking shallow dishes of the stuff?

I heartily recommend you sneak some soy out of the kitchen & give it a blast of smoke.

Major opposable thumb signage in the upward position!

Re: Smoked Soy Sauce (1st test)

PostPosted: Sun Dec 15, 2013 3:17 pm
by GUS
Just to be clear:

First smoke soy test was with DARK soy (lighter in flavour) ..blue dragon brand.

Having just bought a new container of Light Soy ..but contrasting & confusingly deeper flavours I'm now trying that as Smoked soy sauce #2 ..in order to avoid confusion down the line

Re: Smoked Soy Sauce (1st test)

PostPosted: Fri Dec 20, 2013 12:43 pm
by GUS
Tried 1st test (the dark soy) with a bowl of cool plain basmati rice, it having been rested for a while.

Good flavour, smoke, but definitely still soy, nice smoke aftertaste
Have just noticed that the initial smoke was OAK, followed by 2 more of mixed beech & oak around the 50/50 mark.

(don't expect it matters except maybe to pedants) :wink:

Will now marinade a bit of pad beef cut for stir fry type dish & see how it holds up.

whilst I get more joy from a smoked cheese I'd definitely keep this in the cupbard / fridge as an extra condiment, though have yet to see how it melds with stronger flavours...
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Re: Smoked Soy Sauce (1st test)

PostPosted: Sun Dec 29, 2013 6:35 am
by ozzy
Just curious but I know it would be easier to add liquid smoke, is it a test to see how smoke would penetrate the soy sauce.

Re: Smoked Soy Sauce (1st test)

PostPosted: Sun Dec 29, 2013 9:55 am
by GUS
If I ever have some i'll give it a try.

Re: Smoked Soy Sauce (1st test)

PostPosted: Sat Jan 04, 2014 7:15 pm
by GUS
Maturation for 1-2 months after smoke looks to be the key, (i'd guess) since storing away in the larder it has developed into a really full flavour, it's now had about a month & has improved beyond all expectation.

& it was very good with sushi.

Re: Smoked Soy Sauce (1st test)

PostPosted: Sat Apr 26, 2014 1:28 pm
by GUS
It's good enough to batch smoke imho & store aside for longer maturation, used some on pilau & chicken stock cube cooked rice, added some more to eat a bowl of the rice on its own & it was "hot" in flavour, no idea why, but very good.

Have since made a litre+ of this i'm smitten, if you are doing a long series of smoking i'd recommend making space for a shallow bowl or 2.
Will pass some to a local chef & see what he gets out of it, (as it may just be me otherwise).

Re: Smoked Soy Sauce (1st test)

PostPosted: Sun Aug 17, 2014 12:09 pm
by GUS
Save those brown beer bottles & try some, this is where my innis & gunn / manns brown bottles are getting re-used currently, will be using a bottle capping machine to seal properly when i've got 5 litres done next.

Re: Smoked Soy Sauce (1st test)

PostPosted: Fri May 01, 2015 1:49 pm
by GUS
This is a regular in the house now, with a good supply bottled & kept in one of the salad drawers (more space)

Highly recommended & a good excuse for a beer.