Many people associate soy sauce only with stir-fries and sushi. But the trend of using soy sauce creatively in other culinary applications is on the rise. We’re witnessing new and delightful food combinations with Asian inspiration. The use of soy sauce in Western cuisine and desserts is becoming a chef’s secret weapon. This isn’t about turning Western food into Asian. This is the confidence of Western foods that are made more delicious.
For a long time, soy sauce was sitting in the edge of our cooking places. It has traditionally been used for Asian cooking only. But the inspiring chefs and daring home cooks changed that. They have discovered its ability as a universal food flavor enhancer.The trend is about using this old condiment to create innovative Asian-inspired dishes. These dishes are deeply rooted in Western traditions. The ingenious addition of soy sauce in Western dishes and desserts is being frequently found these days.
To understand the great ability of soy sauce, we need to introduce the fifth taste: umami. Umami is similar to the savory and stomach-filling taste that deepens the flavor. It is the reason why we enjoy the broths, the old cheeses, and the caramelized meats.Soy sauce is the source of umami. The magic is in the fermentation process. That entails the breaking of down of soybeans, and wheat. The result is a complex liquid with glutamates, salts, and other unique compounds. Since these substances contribute to the distinctive taste and smell, they are the ones that do it. Glutamic acid, which is present in large quantities, is the amino acid that makes the fermented soy products taste like umami.Certainly, it should be noted that soy sauce is not about just umami. It is a cook’s trusty companion to gain an ideal brown crust. The sugars and amino acids present in soy sauce catalyze the Maillard reaction. This chemical reaction is responsible for the characteristic deep, toasted flavors that meat acquires during searing or the baked bread acquires.Soy sauce is also a flavor balancer. Its note of saltiness can cover the sourness. It can, quite astonishingly, turn a sweet thing to a sweeter one plus a complexity. As Kat Lieu, a food writer, comments, the inventive desserts of Asia are the masters of this nuanced combination. The principle has now become a technique of Western pastry chefs. This is the secret behind the use of soy sauce in desserts.
This part is not for defining recipes. But rather, it is for giving you the tools to making the dishes you like even better. Let’s get acquainted with the way of introducing soy sauce to Western cooking.
In Soups, Stews, and Sauces
A small fraction of soy sauce can bring a more complex layer to it. All the time, it will be like you have spent hours cooking that favorite food. Add that teaspoon or two to a pot of tomato-based chili or rich beef stew for testing. It will deepen the flavor and give a savory background note.I carried out a side-by-side taste test between two different batches of chili and one was a traditional recipe, and the other had the addition of just two teaspoons of soy sauce. The difference was apparent when we tasted them. The chili with soy sauce had a “rounder” and deeper flavor. However, it didn’t taste like soy sauce. It only tasted like a better, more savory chili.The notion of using soy sauce in Western recipes is not just a recent trend, it has historical roots. For many years now, the “Soy Sauce Western” cuisine of Hong Kong has been producing these mouthwatering combinations.For Roasting and Grilling
Do you want a more appetizing, and delicious crust on your next roast? Before you cook, brush a very thin layer of soy sauce on a whole chicken, a steak, or even your burger patties.This step is just one measure that will help the surface brown quickly and evenly. It enhances the Maillard reaction. As a result, you get a rich, dark crust and a more roasted, deeper flavor.In Vinaigrettes and Dressings
You can even go beyond that and enhance your salads as well. Instead of adding salt, try replacing it with soy sauce when you are preparing a classic balsamic or red wine vinaigrette.Salt brings out the umami that soy alone cannot taste. This would be especially suited to salads that have richer ingredients like cheese, nuts, or avocado. Many original recipes show how to mix soy sauce in salad dressings to add new and unexpected flavors.
