All-Purpose Savory Soy Sauce: Effortless Cooking with Fragrant Lemon Infused Soy Sauce
All-Purpose Savory Soy Sauce: Effortless Cooking with Fragrant Lemon Infused Soy Sauce
How to Make Refreshing Lemon-Flavored Soy Sauce at Home
Introducing our versatile all-purpose savory soy sauce recipe, perfect for adding delicious depth to any dish when made in advance. The subtle, refreshing scent of lemon brilliantly cuts through richness and enhances flavors, making cooking a breeze. It’s incredibly useful for quick meals and a staple in our home!
Ingredients- Soy sauce 2.5L
- Sugar 1.2kg – 3kg (adjust to taste)
- Apple 1
- Lemon 2
- Mirin (or cooking sake) 400ml
- Kelp 1 piece (approx. 10x10cm)
Cooking Instructions
Step 1
Prepare the soy sauce, sugar, mirin (or cooking sake), roughly chopped apple, and kelp. (Note: A common ratio is about 400-1200g sugar and 200ml mirin/sake per 1L of soy sauce, but feel free to adjust to your preference.)
Step 2
In a wide pot, combine the soy sauce, mirin (or cooking sake), and about half of the prepared sugar. Begin heating over medium heat until the sugar dissolves. Do not add the apple or lemon yet.
Step 3
Thoroughly wash all fruits (lemons and apples) using baking soda. This is effective for removing pesticides and impurities from the peel.
Step 4
Rinse the fruits washed with baking soda by briefly blanching them in boiling water. This helps reduce the lemon’s bitterness while preserving its aroma.
Step 5
Remove the seeds from the cleaned lemons and thinly slice or julienne them. Remove the core from the apple and julienne it, keeping the peel on, to a similar thickness.
Step 6
Once the soy sauce mixture in the pot starts to boil, stir with a spatula once or twice to ensure the sugar at the bottom has fully dissolved. After the sugar is completely melted, bring it to a rolling boil over high heat for a moment, then immediately turn off the heat.
Step 7
Remove the kelp from the pot after turning off the heat. Add the julienned lemon and apple slices. Cover the pot and let it steep at room temperature for about 12 hours. After steeping, strain out all the solid ingredients. Pour the finished savory soy sauce into sterilized glass bottles or a soy sauce container and store it in the refrigerator. You can use it immediately, or allow it to mature for an even richer flavor.
