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As a condiment, soy sauce shouldn’t be consumed straight from the bottle. This isn’t as a result of ingesting condiments is unusual (there are barbecue sauces value downing by the pint), however as a result of soy sauce—by itself—carries an aggressive umami taste that’s fully out of stability. The excellent news? Based on Food52 Resident Lucas Sin, we will rectify this imbalance (and customarily enhance the condiment’s potential) by seasoning soy sauce at house. Right here’s how.

The Course of

The robust salty notes of soy sauce clearly have immense worth throughout cooking (there’s a motive the worldwide soy sauce market is valued at $48 billion), however, based on Lucas, the overwhelming umami taste does not make for one of the best condiment when poured straight from the bottle. “After we’re ending dishes—let’s say you’re pouring one thing over a bit of steamed fish—you [shouldn’t] use it straight. You make seasoned soy sauce,” he mentioned in an episode of In The Kitchen With Lucas Sin. To season, Lucas infuses soy sauce with aromatics, dilutes it with water, then balances its taste with sugar and umami (like MSG). When full, the condiment transforms into the proper topping for any rice, fish, or eggs.

Listed here are Lucas’ key steps to seasoning soy sauce:

Step 1: Activate the Aromatics

Add impartial oil to a sizzling saucepan. Subsequent, add thinly sliced shallots. As soon as the shallots start to wilt, throw in some roughly chopped scallions and cilantro.

Step 2: Add Your Water and Soys

Add ¾ cup gentle soy sauce, ¾ cup water, and a pair of tablespoons of darkish soy. The darkish soy sauce provides a delicate caramel taste and darkens the colour of the diluted soy sauce. (We spell out the variations between gentle and darkish soy sauce right here.)

Step 3: Add Taste Boosters

Add a splash of Maggi (a sauce with much more umami than soy), and pinches of white sugar, MSG (hen bouillon or mushroom powder would additionally work), and white pepper to the soy concoction. Simmer for five minutes.

These seasonings are customizable. As an example, in the event you’re planning to pour seasoned soy over steamed fish, Lucas recommends including fish sauce or dried shrimp when flavoring your sauce.

Step 4: Pressure, Chill, Take pleasure in

Pour your soy by a superb mesh sieve and right into a heat-resistant bowl. Per Lucas’ recommendation, don’t discard your soy-soaked aromatics—they’re the proper topping for a bowl of rice. Enable the strained, seasoned soy to succeed in temperature, then refrigerate and revel in.

For extra insightful (and flavorful) ideas from Lucas, subscribe to his Food52 video collection, Why It Works.

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