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Sushi sauce – soy sauce in stock

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Ingredients for 1 servings:

  • 250 ml soy sauce
  • 1 stalk of lemongrass
  • 1 piece(s) of ginger root, approx. 2 – 3 cm
  • 1 apple
  • 4 tbsp honey
  • 1 small lemon(s), juice
  • 1 garlic clove(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 17 minutes; Total time approx. 27 minutes

Boil everything in a pot for 2 minutes, then let it steep for 15 minutes. Then strain the sauce through a fine sieve. The soy sauce will keep for 2-3 months in the refrigerator. I also use it to flavor sauces and soups.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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