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Six Surprising Soy Sauce Secrets

THESE FLAVOR HACKS WILL CHANGE THE WAY YOU COOK.

As Kikkoman® Soy Sauce slowly ferments for months, our traditional brewing process develops that magical quality everyone loves: umami—the extra “kick” of savory, mouthwatering flavor sometimes known as “the fifth taste.”

And just a splash of any of our soy sauces is all you need to boost the umami factor of whatever’s cooking in your kitchen. Want to turn up the dial on deliciousness? Here are six of our favorite soy sauce flavor hacks.

  1. Swap out the salt – When you’re seasoning food during cooking, instead of automatically reaching for the saltshaker, try a splash of soy sauce instead. You’ll get both saltiness and umami; something that salt alone can’t provide.
  2. Meatier meatless – Soy sauce adds meaty depth to everything from vegetarian chili and veggie burgers to meatless soups and stews. Start with a small amount and taste as you go.
  3. Beefier burgers – Add about a tablespoon of soy sauce per pound of ground beef when you’re making burger patties to enhance their mouthwatering meatiness. For complete directions, check out our much-loved recipe for Simply Savory Burgers.
  4. Brine a juicier bird – Yes, Kikkoman® Soy Sauce is the ultimate turkey-brining secret! Your bird will turn out spectacularly golden brown, extra juicy, and bursting with umami. Try the Juicy Brined Turkey recipe everyone’s talking about!
  5. Save your gravy – Bland gravy? No worries. Just stir in some Kikkoman® Soy Sauce, a few drops at a time, to add rich, savory flavor and appetizing color.
  6. Make Batayaki your BFF – Butter and soy sauce make an incredible instant sauce for salmon or steak. Try this: Dredge a salmon fillet in flour, then brown in a skillet in a mixture of 1 teaspoon butter and 1 teaspoon neutral cooking oil. When it is lightly browned and cooked through, drizzle 2 teaspoons of Kikkoman® Soy Sauce on top. Transfer salmon to a plate and pour sauce over salmon. (For more than one fillet, just increase the same ingredients proportionately.) Batayaki is great with pan-seared steak, shrimp, mushrooms, and more!

 

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