What Is Shoyu and How Can I Use It?
Shoyu is easier to cook with than it looks. Here's how to choose, use, and store it, what to substitute, and 4 recipes to get you started.
| In Chinese: | 酱油 | |
| British (UK) term: | Shoyu | |
| en français: | shoyu | |
| en español: | shoyu |
Recipes using shoyu
There are 4 recipes that contain this ingredient.
Quinoa with Shiitake Gravy
Quinoa with shiitake gravy: dried shiitakes simmered with their soaking liquid and shoyu, thickened with kudzu into a clear, silky glaze. Vegan, 84 calories per serving, ready in an hour.
Okra Shoyu-Zuke
Okra shoyu-zuke: quick Japanese soy-pickled okra and onion with rice vinegar and soy sauce. A crisp, umami-packed side dish ready in minutes.
Deconstructed Sushi Bowl with Black Sesame Dressing
A vegetarian take on sushi – a one bowl meal, which can be made in advance, keeps well in the fridge and makes for a great lunchbox. If you are going to make it ahead, store the dressing separately until you are ready to serve.
Okra Shoyu-Zuke (Okra & Onion Pickles)
Okra shoyu-zuke quick-pickles thinly sliced raw okra and onion in rice vinegar and soy sauce. Three-ingredient Japanese refrigerator pickle ready in minutes for rice bowls and bento.
