Soy sauce is an originally Chinese sauce that has been used in Asia for many centuries. It is now a must-have item for every kitchen around the world. From marinating meat to serving as a dipping sauce for sushi, soy sauce can be used in all cuisines. It is an important ingredient for Filipino pork chop steak. Although there are many brands of soy sauce in food stores, you can learn how to make soy sauce at home that is healthier, richer and tastier.
Choosing Soy Sauce Ingredients
Fortunately, you can learn how to make soy sauce with less than a handful of items. For homemade soy sauce, you only need soybeans, flour, water and salt. Although the ingredient list is short, you still need to be cautious about the quality of soybeans you select. The best places to get affordable, high quality soybeans are Asian vendors, fresh food markets and some specialty stores.
How to Make Soy Sauce
Ingredients
- 16 ounces organic high-quality soy beans
- 24 tablespoons or 12 ounces all-purpose flour
- 16 tablespoons salt
- 1 gallon fresh water
Instructions
- f the soy beans are not yet cooked, pour 3 cups of fresh water into a pot, add beans and bring to a boil. Once the water boils, reduce heat to simmer. Cook until for 1-1 ½ hours or until tender and partially removed from their pods. For faster cooking, use a pressure cooker.
- When cooked, add the soybeans to a food processor and blend to a paste. Pour pureed beans into a bowl and combine with flour.
- Place the bean-flour mixture on a clean surface and shape into a log. Cut the log into slices about ¼-inch in thickness.
- Arrange the soy bean slices on a moist paper towel and cover with another wet paper towel. Cover in cling wrap and put it away in a discreet part of your kitchen or home. Allow to sit for 7 days or until the discs are covered in mold.
- Unwrap the discs and arrange them on a baking sheet so they do not touch. Leave them to dry in direct sunlight. Soy bean discs should turn brown when dry. This is the koji.
- The next part of learning how to make soy sauce is fermentation. For this, take a pot that you won’t need any time soon. Pour water and salt, stirring to combine. Add the soybean discs and cover. The aim of this step is to dissolve the discs in the salt water, which can take up to 6 months. Stir the mixture daily.
- When the soybean slices have completely dissolved, strain the mixture with cheesecloth into bottles for storage. The soy sauce is ready for use. Use soy sauce to flavor meats, seafood, veggies and soups.
Shoba says
I find that after fermentation the soya sauce is still not dark in colour. It looks a light brown. How do you get it to be dark? Also you mentioned leaving the mold-covered discs to dry in the sun. How long do you leave them in the sun before placing them into the brine?
Bret Truchan says
Thank you for this article! Would it be possible to explain how to adjust this recipe to make different types of soy sauce? (For example, Chinese vs. Japanese.)
Jean says
Exactly. The American Farmers should be making great soy sauce rather than the salty variety I just ate!
Magno San Gabriel says
What makes soy sauce black?
teal says
Thank you!
Vanjo Merano says
You are welcome.
Jem says
Wow, I didn’t know it’s that simple to make soy sauce. It’s simple but it takes time just like making tofu. I should try this when I get back to the Philippines as I don’t get enough sun here in the UK.