What can replace soy sauce? What can you substitute for soy sauce? How to replace soy sauce in a chicken recipe

Soy sauce is widely used in the preparation of oriental dishes, and we learned about its existence when the first “fashion” for rolls and sushi arose in our country. The ready-made sauce is sold in any store, and sometimes even has its own assortment - there are solutions with wasabi, ginger and other interesting herbs and spices.

But, unfortunately, such products, which are also sold in stores at bargain prices, contain harmful additives. In particular, they contain potentially dangerous preservatives and monosodium glutamate, which does not have the best effect on the human body. Therefore, many talented and caring housewives are faced with a logical question - what to replace soy sauce with?

Ways to solve the problem of lack of soy sauce

Of course, if you are going to roll the rolls and want to remove soy sauce from the dish, nothing good will come of it. The dish is guaranteed to lose its flavor and become bland and tasteless. Therefore, all the efforts that are typical for preparing sushi will go down the drain.

In this case, the optimal solution would be to make your own "environmentally friendly" soy sauce, but you should be prepared in advance for the fact that it will take some time and effort.

An easier way is to find natural soy sauce at specialized sales points. Typically, such products are sold where there is a wide selection of exotic ingredients, spices, nori sheets, and even special rice.

Make the sauce at home, buy it or replace it - it's up to you. We will just show you a few working ways out of your situation. So, what can you replace soy sauce with?

Making your own sauce

How else can you replace soy sauce for sushi, if you don’t make an analogue of it yourself? This option will not only be tastier, but also guaranteed to be healthy. At a minimum, such a product does not contain a variety of chemicals that can harm your health and destabilize the functioning of the gastrointestinal tract.

Although it is theoretically possible to prepare such a product, let’s make a reservation right away - this is a rather labor-intensive, lengthy and complex procedure. First of all, it is worth considering that the main ingredient of real soy sauce is Koji fungus, which is almost impossible to get in our country. And even if you are lucky enough to do this, we must not forget that the process of preparing this product involves fermentation, which means that you obviously cannot complete such a recipe in one day.

If you have a desire to devote a lot of effort and time to such delights, it is worth talking with experts in this matter and finding out the optimal recipe for dressing. If you are not ready to look for such “rare” components for us and spend a lot of time preparing liquid dressing, you can limit yourself to a simpler recipe.

And even if the sauce prepared using it will not be ideal, pristine and fully consistent with Japanese culinary standards, it will nevertheless become a suitable alternative to what is sold in our grocery stores.

So, if you are still scratching your head about what you can replace soy sauce in a recipe, we will tell you how to prepare a healthier analogue yourself.

You will need:

1. Soybeans – 120 grams;
2. Premium wheat flour – tablespoon;
3. Sea iodized salt - to taste;
4. Vegetable broth (you can use mushroom broth - this will make the taste richer and more multifaceted) - 50 milliliters;
5. Butter – 2 tablespoons.

Cooking instructions:

• First, you should boil the soybeans until tender. They will be ready as soon as they become soft and slightly cooked and wrinkled. They need to be boiled in a small amount of water, preferably filtered, drinking water;
• After the beans are ready, drain the water and grind them to a puree;
• As soon as the soy mass becomes dense and homogeneous, begin to gradually introduce all the other components into it - oil, broth, salt and flour. It is allowed to use additional herbs and spices to taste, but it is important not to “overdo it” with them. It is also worth choosing such components correctly so that they are in harmony with soy to taste;
• Place the resulting mass on low heat and begin to simmer. Be sure to stir it with a spoon (preferably wooden) so that it does not stick to the sides of the dish and burn. Simmer the sauce on the stove until it begins to boil. There is no need to boil it - you should immediately remove it from the heat and leave it to brew;
• The sauce will be ready to serve as soon as it cools. All you have to do is enjoy its bright taste and be sure that it does not contain harmful impurities.

This dressing will become relevant not only for traditional serving of sushi. With its help, you can marinate meat (in particular, chicken, when making yakitori - classic Japanese kebabs), fish and seafood before baking, stewing or frying. It also goes great in vegetable stew.

This natural sauce will sound no less tasty as a dressing for salads made from fresh and boiled ingredients. And finally, its use will become very relevant in side dishes, especially pasta and rice.

Marinade for meat dishes

Since we are talking about meat, especially poultry, it is worth emphasizing that soy sauce is widely used as a marinade not only in Eastern, but also in European cuisine. But even here it can be replaced with an analogue, even if you don’t have soybeans at home and you can’t use the previous recipe.

What can replace soy sauce for fried or baked chicken?

In this case, the following components will come to your aid:

1. Extra virgin olive oil (refined is also possible, but not recommended);
2. Balsamic vinegar;
3. Mustard powder.

You need to mix the listed components to form a medium-liquid mass and use it as a marinade.

What else can you substitute for soy sauce in a marinade?

The following recipe may help you here:

1. Mix 50 grams of regular Provencal type mayonnaise (you can also use homemade) with the same amount of water;
2. Add some black and red pepper;
3. Add a teaspoon of freshly squeezed lemon juice.

The mass should be intensively ground until smooth, and then used as a marinade. This dressing is especially good for barbecue.

If you are thinking about what you can add instead of soy sauce to your salad, try the following. Bring a small amount of vegetable oil to a boil. Meanwhile, finely chop the garlic. Throw the garlic into the boiling oil and wait until the first one changes color. Next, turn off the heat, remove the mixture from the stove and start adding spices to taste. When you have completed this task, add a little apple cider vinegar and wait until it cools completely.

As an excellent dressing for hot dishes, you can use adjika mixed with mayonnaise in equal proportions. Mushroom decoction may also be relevant here. It must certainly be concentrated and thick, with a distinct taste and smell. If these conditions are met, such a dressing will be an excellent addition to a dish, especially meat or vegetable.

It is used in many dishes of Oriental (in particular Japanese) and European cuisine. Thanks to the rich content of vegetable protein and amino acid complexes, this seasoning has become widespread in our country in a relatively short period of time.

Since this sauce is still not a frequently used product, one cannot exclude the situation when, if you want to prepare a dish, you do not have this ingredient on hand. In this case, it is advisable to know what to replace soy sauce with.

What can you replace soy sauce with?

As one of the options for solving the situation, we can advise you to prepare such a sauce yourself. It may not have a taste identical to the original product, but in any case it will help preserve the recipe for the dish being prepared.

To prepare this sauce you need to take 120 g of soybeans, two tablespoons of butter, 50 g of broth (preferably mushroom, but you can use chicken), one tablespoon of flour, and a little sea salt.

Cook the beans until tender in a small amount of water. After this, transfer to a new bowl and knead. Then transfer the mixture into a blender bowl, add the remaining ingredients, and grind until smooth. Place the resulting mixture on the fire and bring to a boil. The sauce is ready.

If it is impossible to prepare it yourself, soy sauce can be replaced with other products. The composition of the seasoning used will depend on the dish for which it is intended.

For example, for fish dishes, you can replace soy sauce with a mixture of balsamic vinegar, mustard and olive oil. At the same time, if the dish contains ordinary vinegar and another type of vegetable oil, they will need to be removed.

For main courses and salads, you can mix mayonnaise and adjika in equal proportions.

When using soy sauce as a seasoning for sushi, it is not recommended to replace it with other products. But if this type of sauce is unavailable, you can replace it with the following composition: 50 g of mayonnaise, 50 g of water, one pinch of ground black pepper, one teaspoon of lemon juice. In addition to sushi, this seasoning can be used for barbecue.

If you need to replace soy sauce for making salad, you can use the following option. Finely chop a few cloves of garlic and place in boiling vegetable oil. Fry until the garlic begins to change color. After this, add spices, wait for the mixture to cool and add a little apple cider vinegar.

Another option is a rich mushroom broth. In this case, the prepared broth must be highly salted to ensure the required taste.

Thus, there are a significant number of recipes that can be used to replace soy sauce. It is worth considering that this seasoning, due to its properties, is difficult to replace and to preserve all the qualities of the dish, it is advisable to use the original product.

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Soy sauce is rightfully considered the king of oriental cuisine. This product is included in almost all Japanese dishes, except drinks and desserts. After the sushi craze entered our country, many people loved this sauce and settled in our kitchen.

On supermarket shelves you can find different types of soy sauce - there are classic sauces, wasabi-based dressings, with Asian spices and herbs. But is there an alternative to this sauce if it is not at hand at the right time? It turns out that replacing this healthy dietary product in dishes is quite simple.

Soy sauce is made from soybeans, which are fermented by molds of the genus Aspergillus. Therefore, it is an indispensable product in dietary nutrition. Due to its high biological value and lack of salt, it is suitable for people with diseases of the cardiovascular system. And in the course of many years of research, it was found that this sauce is an excellent prevention of oncological processes.

How to make soy sauce at home

Nutritionists and chefs never stop talking about the benefits of soy sauce, but we are talking exclusively about a natural product that is almost impossible to find on the shelves of our stores. Unfortunately, most types of soy sauce contain dangerous additives that distort the natural taste of the sauce and negatively affect human health.

Finding quality soy sauce can be difficult, as its high price compared to cheap imitations of this product makes it not a very popular product. Therefore, conscious housewives have a question: how to replace soy sauce?

If you need soy sauce for dressing a Korean salad or for marinating meat, there are many other ingredients you can use. But, if you are going to make sushi, then replacing soy sauce will spoil the characteristic taste of this dish. In this case, it is better to make homemade soy sauce. Such a product will turn out no less tasty, but the benefits from it will be many times greater.

The original recipe for the sauce involves the use of a special type of mushroom, which is very difficult to find in our country. And the cooking process is very long and labor-intensive. But there is a more affordable recipe for homemade soybean sauce using affordable ingredients.

Grocery list:

• Soybeans - 240 g.
• Premium wheat flour - 2 tbsp. l.
• Salt (it is better to buy sea salt) - 5-7 g.
• Vegetable or mushroom broth - 100 mg.
• Butter - 4 tbsp. l.

Stages of making the sauce:

1. Place the beans in a saucepan and cover them with a little water.
2. Let the beans simmer over low heat until fully cooked - they should become soft and slightly wrinkled.
3. Once the beans are cooked, drain and puree them using a blender.
4. Now gradually add all the ingredients to the beans and mix the resulting mass well.
5. If desired, you can add spices, such as dried ginger or red pepper.
6. Now put the soy sauce on low heat, and stirring constantly, bring it to a boil.
7. Then remove the sauce from the heat and let it cool. After this, it is ready to eat.

This homemade sauce isn't just for sushi. Its bright aftertaste will complement vegetable and seafood dishes, salads and side dishes, and is also suitable for marinating meat and fish. With this sauce you can even risk cooking a real Japanese kebab - yakitori.

Soy sauce substitution options

Depending on the dish you are preparing, you can use different ingredients instead of soy sauce:

• To prepare hot fish and seafood dishes, you can use a dressing based on mustard, olive oil and vinegar (table or balsamic).
• A mixture of low-fat mayonnaise and adjika in a 1:1 ratio is suitable for seasoning second meat courses and vegetable casseroles.
• To season sushi, if it is not possible to make homemade soy sauce, you should prepare the following mixture: 100 g of water, 100 mayonnaise, 2 tsp. lemon juice, pepper to taste.
• A dressing prepared according to this recipe is suitable for dressing vegetable salads: fry a chopped clove of garlic in heated oil in a frying pan, add spices as desired. When the oil has cooled, add a few drops of apple cider vinegar.
• A sauce based on a salty decoction of dried shiitake mushrooms is suitable for dressing most dishes. Add curry, vegetable oil and garlic to the cold mushroom broth.
• Oriental meat salads can be seasoned with Worcestershire sauce. It is quite expensive, but tastes like soy sauce.
• You can prepare an unusual sauce for meat or rice from the marinade in which olives were preserved. To add piquant and spicy notes to dishes, you can use either ordinary liquid from olives or prepare various sauces based on it.

There are many alternative ways to make an excellent substitute for soy sauce if you don't have it in your kitchen. Try different recipes, experiment and use ingredients to your liking.

Soy sauce is an original component of Asian cuisine, which is widely used in European cooking. Often, it is quite difficult to purchase a good and inexpensive sauce, and therefore ingredients that best match the taste of the product will help solve the problem of what to replace soy sauce with. Let's look at recipes that use soybeans, wheat flour, salt and vinegar to create a homemade Asian dressing.

What can replace soy sauce for sushi?

The most common use of soy sauce is as a savory seasoning for sushi, which has quickly become a popular snack in our country. Many chefs use unusual and new ingredients to prepare sushi, so home cooks have every right to come up with ways to replace soy sauce in the recipe for this snack, while maintaining the traditional taste of the sauce.

Ingredients:

• soybeans - 110 g;
• wheat flour - 15 g;
• mushroom broth - 65 ml;
• butter - 55 g;
• sea ​​salt - 5 g.

Preparation

1. Boil soybeans in clean, filtered water until soft.
2. Drain and grind the beans until smooth. Gradually add broth, flour, butter, salt.
3. Stir the sauce well and simmer, stirring continuously. As soon as the sauce boils, remove from the stove.
4. Once cooled, homemade soy sauce is ready to eat.

What can replace soy sauce in a chicken marinade?

Asian cuisine is characterized by the preparation of chicken dishes with the addition of sweet and sour sauces. Consider imitation soy sauce with the addition of spicy and hot ingredients.

Ingredients:

• soybeans - 95 g;
• sherry - 250 ml;
• fresh ginger root - 10 g;
• ground cinnamon - 1/6 teaspoon;
• orange zest -10 g;
• lemon juice - 20 ml.

Preparation

1. Boil the soybeans and grind until smooth.
2. Grate the ginger root and orange zest, mix with the beans, add sherry and cinnamon. Place the mixture on the fire and cook for half an hour, stirring.
3. As soon as the sauce has reduced in volume by a third, it is ready. Pour in lemon juice and let it brew. Strain the finished sauce.

How to replace soy sauce with balsamic vinegar?

Fresh vegetable salads and many seafood dishes go well with soy sauce. A worthy replacement for this ingredient is balsamic vinegar, which is similar in color and consistency to the sauce.

When sushi appeared on the shelves of our stores in the mid-90s of the last century, soy sauce began to be sold along with it. This brown liquid gives bland, inexpressive dishes a piquant taste and oriental notes. Later, soy sauce was used for other purposes. In particular, chefs have noticed that it softens meat fibers well, which makes it an ideal ingredient in marinades.

Nowadays it is difficult to imagine modern food without soy sauce. In stores you can now find variations with mushrooms, ginger, wasabi, and various spices. Soy sauce allows you to put less salt in a dish, gives dishes an expressive taste, pleasant color and oriental aroma. But this product also has a lot of disadvantages.

The soy sauce that we sell in bottles is too cheap to be of high quality. It contains many preservatives, as well as monosodium glutamate, which is potentially harmful to the human body. Therefore, housewives who monitor the health of their households are looking for something to replace soy sauce with. Recipes for replacing this product at home will be discussed in our article.

What you need to know about soy sauce

Buddhist monks believe that a life devoted to God should be austere and full of dietary restrictions. Many of them completely refuse to eat meat. To add expressiveness to bland vegetable dishes, monks from China came up with soy sauce. Later it came to Japan, where the recipe was finalized.

The modern version of soy sauce originated around the 18th century. The Dutch, who were the first Europeans to try it, brought the recipe to their homeland. But due to the exotic nature of the ingredients, soy sauce remained unknown to the general population for a long time. And only in the second half of the 20th century did it gain deserved popularity. Before we think about how to replace soy sauce in a recipe, we need to understand what it actually is. This is an extract obtained from the fermentation of beans with the addition of wheat.

Is all soy sauce harmful?

Despite the strict vegetarian diet of Buddhist monks, their average life expectancy is more than enviable. Frequent consumption of properly cooked sauce is very beneficial. After all, soy contains:

• antioxidants that slow down the aging process, strengthen the immune system, bind free radicals and reduce the risk of cancer,
• the substance genistein contained in beans lowers blood sugar levels and is used to treat type 2 diabetes; has a beneficial effect on the liver, helps prevent osteoporosis,
• the isoflavone daidzein is very useful for postmenopausal women, it reduces the risk of breast cancer; in men, this substance prevents baldness,
• taking a small amount of sauce daily (orally) treats dermatitis,
• soy protein cleanses the walls of blood vessels, lowers blood pressure, and removes cholesterol from the body.

But all of the above is true if the sauce was made according to traditional recipes. Unfortunately, this cannot be said about a cheap store-bought product. Therefore, you need to think about how to replace soy sauce in a recipe where it is listed in the list of ingredients.

Is it possible to make a quality product at home?

How to ferment beans? This technology was invented in China before our era. At first, soy sauce was very expensive. And this is not surprising. After all, the natural fermentation of soybeans and wheat grains takes from six months to two years. Then people noticed that sometimes the cooking process suddenly speeds up. The culprit is the Aspergillus fungus, which, penetrating into the mixture by air, plays the role of a fermentation catalyst. Manufacturers began to artificially add bacteria to the solution. But even in this case, the sauce is prepared within a month.

Modern manufacturers of cheap ersatz products use dubious acid hydrolysis technology. It allows you to get the sauce in just a couple of hours. The beans are boiled with hydrochloric or sulfuric acid, and then this mixture, fatal to the body, is neutralized with alkali. Having learned the recipe for preparing a store-bought product, you will even more want to know how to replace soy sauce at home.

We cook ourselves

We don’t have to wait six months or even a month. Here is a sauce recipe that will be as close as possible to soy sauce in terms of taste. And what is important, it will have the same beneficial properties. After all, the basis for homemade dressing is soybeans (120 grams). We will boil them until soft and mash them into a puree. Then we will add:

• two tablespoons of butter,
• one spoon of wheat flour,
• a pinch of sea salt,
• and 50 milliliters of mushroom (or vegetable) broth.

Mix the mixture thoroughly. Put it on low heat and bring it to a boil. Let's cool it. We got an analogue of soy sauce. What can replace a purchased product at home? With this homemade soy sauce. True, unlike the real thing, prepared according to all the rules, it contains salt. But the food product did not come into contact with acids and alkalis that are hazardous to health!

Oriental chefs have come up with a lot of sauces that will add oriental notes to your dishes. Some of them contain soy extract, others do not. By the way, the brown liquid with a characteristic taste and aroma is reminiscent of English Worcestershire sauce. It is also made with soy, but many more ingredients are added to it, such as onions, garlic and chili peppers. Worcestershire sauce is very thick and must be diluted with water in a ratio of 3 to 1.

But do you want to give your dish an oriental twist? Many dressings similar to soy sauce were invented by the Japanese. These are tamari (characterized by a large amount of salt), teriyaki (caramelizes foods due to the content of cane sugar), unagi (white and rice wine with the addition of dry fish broth and soy). But you can use the inventions of Southeast Asian culinary specialists. Coconut Amino is very similar, although a little sweet. Thai sauce is ideal for fish, but it contains a lot of salt. A Chinese sweet and sour dressing made from ginger, sugar and a mixture of peppers is similar to soy.

Dressings for salads

Before you rack your brains about how to replace soy sauce in a recipe, you need to decide what we need it for. After all, this product is used for different purposes. Meat and poultry are marinated in it. It is used as a dressing in salads. Hot vegetable dishes are prepared with it. Consider options for salad dressings.

First: mix balsamic vinegar with olive oil to taste. Thicken with mustard powder.

Second option: bring the vegetable oil to a boil. Pour in the garlic cloves passed through a press. The oil should darken. Turn off the fire. Add apple cider vinegar and spices to taste. Let the dressing cool.

Option three: mix adjika and mayonnaise in equal proportions. Add spices and a little salt.

How to replace soy sauce in a chicken recipe

Poultry meat does not need to be marinated. But chicken is very tasty with soy sauce.

1. If we are looking for a replacement for the last product, we can take one and a half cups of rich broth and dilute it with the same amount of boiling water.
2. To this liquid add four tablespoons of vinegar, one of dark molasses (or colorizer), a little sesame oil, a pinch of ginger, salt, pepper and other spices.
3. Stir and boil until thick.
4. An excellent sauce for chicken will come from a rich broth of mushrooms (especially shiitake).
5. When the liquid has cooled a little, but is still warm, add a little vegetable oil, a couple of chopped garlic cloves and curry.

For meat dishes

Most often, recipes call for the use of soy as a marinade. But sometimes you can find sauce as an ingredient in cooking. It gives the meat a special flavor. How to replace soy sauce in the recipe for such dishes? There aren't many options.

1. Dilute 50 grams of Provencal mayonnaise with 50 ml of water.
2. Add a pinch each of black and hot red pepper.
3. Pour a teaspoon of lemon juice. Makes a good sauce for cold boiled pork or beef dishes. But this mixture is equally good for marinating shish kebab.
4. For beef, boil the broth.
5. Add salt, ginger, corn syrup, pepper to it, thicken with flour.
6. Pour some vinegar or table wine.

Ideas for marinades

The easiest, but most time-consuming way to replace soy sauce in a meat recipe is to take the liquid from canned olives and chop onions into it. Let it sit for a day. It is good to marinate lamb kebab in this liquid.

Option two: add 90 milliliters of balsamic vinegar to a glass of molasses. Add sugar and stir until the crystals dissolve. Option three: 50 milliliters of wine vinegar and honey are mixed with three cups of water. Add a coffee spoon of ginger, a pinch of salt, pepper and dry garlic. Cook over low heat after boiling for 20 minutes.