Try this Asian sauce recipe, or contribute your own.
- Carbohydrate 14.3102571994709 g
- Cholesterol 0 mg
- Fat 0.0872693880920886 g
- Fiber 0.296000003814697 g
- Protein 3.57389470230222 g
- Saturated Fat 0.0157697959756551 g
- Serving Size 1 1 Serving (155g)
- Sodium 2976.91632657105 mg
- Sugar 14.0142571956562 g
- Trans Fat 0.0258208164276266 g
- Calories 110 calories
Step-by-step
- Combine Ingredients : 1 tsp sugar, 2 shallots thinly sliced, 1 tsp fresh ginger minced, 2 tablespoons soy sauce, 1/4 cup white wine or mirin
The Interaction of Fermentation and Acidity
Soy sauce provides glutamates that trigger savory receptors, while white wine or mirin introduces organic acids and residual sugars. Balancing these compounds prevents the liquid from tasting overwhelmingly salty. Acidity sharpens the palate, cutting through the dense umami notes of fermented soybeans. Residual sweetness rounds out the sharp edges of the alcohol and sodium.Aromatic Extraction Through Slicing
Minced ginger releases active gingerols when cell walls rupture mechanically against a sharp knife. Shallots sliced paper-thin maximize surface area, allowing liquids to draw out water-soluble aromatics rapidly. Letting the mixture rest for 30 minutes permits osmotic pressure to extract essential oils without requiring heat. Raw sharpness softens during this window, yielding a smoother finish.Preserving Clarity and Texture
Coarse sugars require complete dissolution to prevent grittiness in the final consistency. Whisking the granulated sugar thoroughly into the liquid phase ensures uniform distribution before serving. Store any unused portions in a sealed glass container in the refrigerator for up to three days.
