Smoked Soy Sauce
User Reviews
5
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Cook Time
1 hr
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Total Time
1 hr
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Servings
1 (varies
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Calories
15 kcal
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Course
Condiments
-
Cuisine
Japanese
Smoked Soy Sauce
Description
This preparation uses a controlled smoking method to gently infuse smoke into soy sauce without cooking it. In the smoker method, soy sauce is placed in a large oven-safe dish inside a preheated smoker at 185°F (85°C) and smoked for two hours. The baking dish’s large surface area allows ample contact with smoke for infusion.
Alternatively, the smoking gun method involves placing soy sauce in a shallow, non-reactive pan inside a sealed pot with wood chips. Smoke is injected with the smoking gun and the pan is left sealed for an hour to absorb smoke flavor.
The resulting soy sauce carries a subtle but distinct smoky aroma and taste that can elevate sauces, marinades, dressings, or finishing condiments. After smoking, the soy sauce is cooled and stored in the refrigerator for up to a month.
Ingredients
- soy sauce (amount specified in the instructions)
Instructions
The Smoker Method
- Preheat your smoker to 185ºF (85ºC). Pour 1 cup soy sauce into a large oven-safe baking dish. I used a 9 x 13-inch (23 x 33-cm) glass oven baking dish. Tip: A baking dish with a large surface area helps to infuse smoke into the soy sauce.
- Once the smoker reaches 185ºF (85ºC), place the baking dish inside the smoker and smoke for 2 hours.
- Remove the baking dish from the smoker and let it cool. Pour the soy sauce into an airtight bottle or container. Store in the refrigerator for up to a month.
The Smoking Gun Method
- Pour ½ cup soy sauce into a flat, non-reactive pan like ceramic or glass. I used a 5 x 5-inch (13 x 13-cm) ceramic oven baking dish.
- Place the pan inside a tight-sealing pot. I used a 5.5-QT Staub Dutch oven with a heavy lid. Next, add the wood chips and turn on the smoking gun according to the manufacturer‘s instructions.
- Inject smoke inside the pot until filled and close the lid tightly. Leave the soy sauce inside the pot for 1 hour.
- After 1 hour, remove the pan and pour the soy sauce into a bottle. Store in the refrigerator for up to a month.
The Wok Method
- Cut an 8 x 12-inch (20 x 30-cm) sheet of aluminum foil and place ½ cup wood chips on one side of the aluminum foil. Add ½ cup soy sauce to a non-reactive bowl.
- Place the aluminum foil in a wok that has a tight-sealing lid. Light the wood chip on fire with a culinary torch. Let the wood chips burn for 30 seconds.
- Fold the aluminum foil in half and press down. Place a steam rack on top of the aluminum foil and the soy sauce bowl on top.
- Close the lid and heat the pan on medium heat until smoke starts to fill up the wok. Turn off the heat and continue to smoke soy sauce for 20 minutes.
- Removed the lid and transfer the soy sauce to an airtight bottle or jar. Store in the refrigerator for up to a month.
The Liquid Smoke Method
- In a small bowl, whisk together ¼ tsp liquid smoke and 1 Tbsp soy sauce. Taste it and adjust more or less liquid smoke to your personal preference. You can use this ratio to make more. Store in the refrigerator for up to a month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1(varies
Amount Per Serving
Calories 15 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 15kcal | 1% |
| Carbohydrates | 2g | 1% |
| Protein | 2g | 4% |
| Sodium | 960mg | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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