The best way to use soy sauce? | Sous Chef
"A few years ago, I came across a caramel that was seasoned with soy sauce. It gave the caramel a depth of umami salinity that was subtly detectable. I always like to add a sprinkle of salt to my sweet things, as I feel it balances and accentuates the sweetness, the same way that I think sugar can make things taste more savoury. The soy sauce and salt used here layer different kinds of salty flavour, which I think is rather nice."
YES @suscottfood this might be the most perfect balance of sweet, salt, umami flavours. Unbelievably delicious!
It's just one of the many, many recipes in Su's new cookbook Pocha that have got our mouths watering, and fingers twitching for the saucepan...
Find three of our favourites from #Pocha on the @souschefuk blog now:
⭐Soy Sauce Caramels
⭐Kimchi Dumplings
⭐ Crispy Seaweed Rolls
📸 by Su’s husband, the inspiring photographer @tobyrone