Come usare la salsa di soia in cucina

Come usare la salsa di soia in cucina

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Imparate ad usare al meglio la bottiglia di salsa di soia che avete in dispensa grazie a queste ricette. La salsa di soia è un condimento chiave della cucina giapponese, assieme a mirin, sake da cucina e dashi. Ottenuta da fagioli di soia, grano, sale e alcol, la salsa di soia trasforma qualsiasi ricetta di un piatto saporito e dall'intenso gusto umami. Queste sei ricette mostrano come usare la salsa di soia sia in ricette giapponesi che di stile occidentale.


Please refer to individual recipes


  1. salmon teriyaki
    • 2 salmon steaks
    • 100ml soy sauce
    • 100ml mirin
    • 1 fresh ginger (approx. 2cm cube)
    • 1 tbsp sugar

    1. To make the teriyaki sauce, mix the soy sauce and the mirin together in a saucepan.
    2. Add the sugar and grated ginger to the mix and slowly bring to the boil.
    3. Simmer the sauce gently on a low heat until it becomes thick.
    4. In a separate pan, lightly fry the salmon until it is nearly cooked.
    5. Add the teriyaki sauce to the salmon and finish cooking.
    6. Your Salmon Teriyaki is now ready to serve with a side portion of rice and vegetables.
  2. oyakodon chicken & egg rice bowl
    • 200g chicken thighs
    • 2 eggs
    • 150ml dashi stock
    • 1 tbsp soy sauce
    • 1 tbsp mirin
    • 1/4 leek
    • 1 spring onion
    • 390g rice

    1. Cut chicken thighs into bite-size pieces.
    2. Add the dashi stock to a pan and heat. Add a spoonful of mirin and soy sauce. Cook your rice.
    3. Simmering the soup for 2-3 minutes, add the chicken and cook. Once the chicken is done, slice the leek and add them to the pan.
    4. Beat the eggs, pour into the pan and cook. Aim to 3/4 cook the eggs – a slightly runny texture is the preferred way to serve Oyakodon.
    5. Pour the egg and chicken over a bowl of freshly boiled white rice, garnish with sliced spring onions and enjoy.
  3. soba noodle soup
    • 250g soba noodles
    • 4 tbsp soy sauce
    • 2 tbsp dashi stock
    • 6 tbsp mirin
    • 1/4 pack tenkasu tempura flakes
    • 1/2 tsp shichimi togarashi 7 spice
    • 2 slices kamaboko fish cake
    • 5g wakame seaweed – rehydrated
    • 1 spring onion
    • 800ml water

    1. For the soup add the water, soy sauce, dashi stock and mirin into a pan and bring to the boil.
    2. Simmer the soba noodles in hot water for approximately 5 minutes or according to the packet instructions.
    3. Once cooked, drain well and add to a bowl.
    4. Add the hot soup to your soba noodles along with the kamaboko and wakame.
    5. Garnish the dish with chopped spring onion, tenkasu tempura flakes and shichimi togarashi for spice.
  4. soy glazed steak
    • 2 sirloin steaks
    • 60ml soy sauce
    • 1/2 tsp fresh root ginger, grated
    • 1/2 tbsp wholegrain mustard or 1/2 tsp wasabi
    • 1 garlic clove, crushed

    1. Mix the soy sauce, ginger, mustard (or wasabi) and garlic and thoroughly coat the steaks. Leave to stand at room temperature for 15 minutes.
    2. Heat a griddle pan on the hob and cook the steaks for 2-4 minutes on each side. Remove the steaks from the pan, allow to rest for 2 minutes, then serve with sweet potato chips and seasonal vegetables.
  5. miso-soy salad dressing
    • 60ml miso paste
    • 2 tbsp soy sauce
    • 2 tbsp rice vinegar
    • 2 tbsp sesame oil
    • 1 small piece fresh ginger
    • a little water

    1. Start by peeling the fresh ginger first.
    2. Once the ginger is peeled, grate it into a paste using a grater or blend it with a food blender until there are no solid pieces remaining.
    3. Now add the miso paste, soy sauce, rice vinegar and sesame oil to the ginger paste and mix it well together.
    4. While you are mixing the ingredients, add a little water gradually until the dressing is at the right consistency. It is now ready to serve either as a dressing or even simply to dip some fresh vegetables in.
  6. crispy fishcakes
    • 85g panko breadcrumbs
    • 200g taro potatoes or regular potato
    • 20g shelled edamame
    • 200g cod
    • 1/2 carrot
    • 1/2 onion
    • 2 tsp milk
    • flour
    • 1 beaten egg
    • 1.5 tbsp soy sauce

    1. Boil the cod in a saucepan until cooked through. Peel the carrot and onion and chop into small pieces before frying with the shelled edamame in a pan with a bit of oil.
    2. Peel the taro potatoes. Cut into slices. Place in the microwave for 4 mins or boil in a saucepan until tender. Once cooked, drain and place in a bowl. Add the milk, a pinch of salt and mash.
    3. Add the onion, carrot and edamame to the mash and mix well. Cut the fish into small pieces, add to the bowl and mix thoroughly. Add the soy sauce and mix again.
    4. Make 4 small round cakes using your hands covered in a bit of flour to stop sticking.
    5. Spread the panko on a plate and beat an egg. Dip the fishcakes into the egg before rolling in the breadcrumbs coating evenly.
    6. Fry the fishcakes on a medium heat on both sides until golden. Serve with chopped shiso leaf and a slice of lemon.