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Entries tagged with 'soy sauce'

Hey Chef, What Can I Do With Soy Sauce?

Jacqueline Raposo 25 comments

We're far beyond the days of only finding soy sauce at sushi bars or Chinese restaurants, but if you have big bottle of soy sauce at home you might still be looking for new ways to use it. While we're fans of soy as an added kick of savoriness in soups, chili, and stews, what about warm weather dishes? Read on for some ideas. More

Easy Stir-Fried Beef With Mushrooms and Butter

Shao Z. 13 comments

It may not be traditional in the strictest sense of the word, but the combination of soy sauce and butter is quickly becoming a favorite both in Asia and here at home. One of my favorite ways to combine them? In a stir-fry, like this simple recipe with marinated flank steak, stir-fried with mushrooms. More

Easy Stir-Fried Beef With Mushrooms and Butter

Serious Eats Shao Z. 12 comments

It may not be traditional in the strictest sense of the word, but the combination of soy sauce and butter is quickly becoming a favorite both in Asia and here at home. One of my favorite ways to combine them? In a stir-fry, like this simple recipe with marinated flank steak, stir-fried with mushrooms. More

Sunday Supper: Soy-Glazed Roast Chicken

Sunday Supper Jennifer Olvera 5 comments

Tangy, spicy and sweet, eat this soy-glazed chicken straight up, tucked into roti or as the basis for Chinese chicken salad. More

Soy-Glazed Roast Chicken

Serious Eats Jennifer Olvera 6 comments

Tangy, spicy and sweet, eat this soy-glazed chicken straight up, tucked into roti or as the basis for Chinese chicken salad. More

Kaeshi From 'Japanese Soul Cooking'

Serious Eats Kate Williams Post a comment

Kaeshi is used as a flavoring for soba broth. Use it in Tadashi Ono and Harris Salat's Kamo Nanban Soba from their new cookbook, Japanese Soul Cooking. More

Tempura Dipping Sauce (Ten Tsuyu) From 'Japanese Soul Cooking'

Serious Eats Kate Williams Post a comment

Use this dipping sauce for Tadashi Ono and Harris Salat's vegetable tempura in their new cookbook, Japanese Soul Cooking. More

Braised Eggplant with Garlic and Basil

Serious Eats Cathy Erway 6 comments

Softened chunks of Asian eggplant braised with garlic, chilies, soy sauce and finished with a flourish of fresh basil for a satisfying yet easy summer dish. More

Grilled Corn with Garlic and Ginger Soy-Butter

Serious Eats J. Kenji López-Alt 10 comments

Grilled corn with soy sauce, butter, lemon, and a garlic-ginger blend. More

Classic Chicken Adobo from The Adobo Road Cookbook

Kate Williams 8 comments

Filipino adobo is a cooking technique unto itself. In The Adobo Road Cookbook, Marvin Gapultos shares more than a few recipes for adobo, including this classic chicken version. More

Classic Chicken Adobo from 'The Adobo Road Cookbook'

Serious Eats Kate Williams 4 comments

Filipino adobo is a cooking technique unto itself. In The Adobo Road Cookbook, Marvin Gapultos shares more than a few recipes for adobo, including this classic chicken version. More

Thai-Style Sweet and Sour Steamed Fish

Serious Eats Leela Punyaratabandhu 4 comments

I knew right away that this was something I'd make again and again. The essence of the recipe: 6 simple ingredients, done in less than 20 minutes. More

Sesame Seared Tuna with Soy Lime Noodles

Serious Eats Kerry Saretsky 1 comment

Fresh tuna crusted in sesame seeds and seared, on a bed of ready-bought egg noodles, vibrant green veggies and herbs, and a light soy-lime sauce. Can't beat it! More

Vegetarian: Braised Baby Bok Choy

Lauren Rothman 2 comments

This preparation of baby bok choy caramelizes it in hot oil, then braises it quickly in a flavorful liquid made of rice wine vinegar, dark soy sauce and brown sugar that reduces to a beautiful glaze. The stems of the bok choy remain deliciously crisp-tender, while the leaves wilt softly, and the smooth, sweet-and-savory soy reduction pulls everything together. More

Braised Baby Bok Choy with Garlic, Ginger, and Soy

Serious Eats Lauren Rothman 10 comments

Quick braised bok choy with a hint of garlic and ginger in a soy-based glaze. More

Grilled Bok Choy with Sweet Soy Glaze

Serious Eats J. Kenji López-Alt Post a comment

[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at... More

Sauced: Char Siu Sauce

Serious Eats Joshua Bousel 6 comments

Char Siu doesn't refer to a sauce particularly, but the final product after this "Chinese barbecue sauce" is applied to pork that is hung onto fork skewers and roasted. Still, there's a fairly common base set of ingredients including hoisin, honey, soy sauce, sherry, Chinese five spice powder that imparts the ubiquitous flavor and glossy sheen to Char Siu. More

Dinner Tonight: Cold Soba Salad with Peppers and Ponzu Dressing

Serious Eats Nick Kindelsperger 8 comments

I don't always have the best luck with cold soba. At its worst, the soba comes out gummy and water-logged. The key is to start with a very simple dish like this one. The soba is boiled, drained in a colander, then rinsed under cold water. Just make sure to let it drain again after the rinse—this solved most of my issues. Some sauteed shrimp or tofu would help bulk this out if you were really hungry, but it's absolutely perfect for those in need of a light summer meal. More

Steakhouse-Style Grilled Marinated Flank Steak

Serious Eats J. Kenji López-Alt 2 comments

[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him... More

Healthy & Delicious: Asparagus Shandong-Style

Serious Eats Kristen Swensson Sturt 8 comments

Asparagus season is upon us, my friends. And to celebrate its arrival—along with that of budding blossoms, torrential rain, and allergies that just won't quit—a quick, simple, crazy-healthy recipe is in order. More

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