Introduction
Soy sauce is a naturally fermented sauce made from soybeans that do not contain the sugar and additives found in regular soy sauce. It also has a stronger flavour. Making the sauce is easy and quick with simple ingredients we have in our kitchen, Maximum time 5 mins.
Author: Panos Platritis Clinical Dietitian Nutritionist BSc,MSc, Registered with GE SY Member of BDA, ESPEN, CYSPEN, SEPI
Soy Sauce
It is the sauce that is the key to Japanese cuisine. Traditional soy sauce is made from soybeans and wheat, water, and salt, through fermentation. This sauce can replace salt, be used as a dip, to colour foods, and for marinating. It is a basic accompaniment to sushi.
Caution is needed with commercial soy sauces, as they undergo chemical processing and are fermented at high temperatures for a short time, and are usually bottled with preservatives.
Soy sauce has a distinct basic flavour due to natural acids like monosodium glutamate.
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Here is the Recipe for a Homemade Soy Sauce
Ingredients:
– ½ cup olive oil
– 2 tablespoons soy sauce
– Juice of 1/2 lemon
– 3 cloves of crushed garlic
– Grated black pepper
Instructions:
Sterilize the jar and lid first in boiling water and let it try. Prepare all the ingredients and place them all in the jar with a screw cap and mix well. Turn the jar upside down and let it cool down to room temperature and place the sauce in the refrigerator. It can be stored in the Refrigerator for two weeks.
Soy Sauce Nutrition (per 1 tbsp/15ml):
Calories: 10
Protein: 1g
Sodium: 900mg (40% DV)
Carbs/Sugar: 1g/0g
Fat: 0g
Key Facts:
Very low calorie
High in sodium (use reduced-sodium version)
Gluten-free tamari available
Contains beneficial fermented compounds
Tip: Enhances flavour without adding significant calories, but use sparingly due to salt content.
