Skip to content

Seven recipes with soy sauce, for a weekend snack with an oriental flavor

22 mayo, 2021

The soy sauce that you will also find in some recipes with the name of soy sauce, is a common ingredient in Asian cuisine that spread throughout the world and is today a product that we all have at home. That is why we have prepared this selection of seven recipes with soy sauce so you can organize a weekend snack with an oriental flavor at home.

exist two kinds of soy sauce, one lighter, ideal for seasoning, which we usually find in fish recipes, sushi, etc. and another thicker one, -sometimes it comes as Chinese soybeans- perfect for cooking but more complicated to use because it is very powerful and sometimes it is difficult to adapt to its dosage. In addition, within each one, it is common to find low-salt soy sauces, perfect for a healthy diet.

Seven Spanish cheeses and seven delicious recipes with them for a very cheese weekend snack

But, in addition to being a great seasoning for many recipes of dimsums, gyozas, sushi makirolls, etc, the soy sauce is perfect to cook with it, so we have selected seven of our recipes with this ingredient so that you have them on hand when you want to organize a family or friends aperitif with a special touch.

Sesame tuna with ponzu sauce

Soy pecking

We prepare the tuna taco by first cutting it into half-cm strips and then dicing them. We arrange the taquitos in a deep plate and the we cover with sesame oil, letting them marinate for 30 minutes.

At that time we prepared the homemade Ponzu sauce. This sauce is made with soy, mirin, and citrus juice. In this case we have made orange Ponzu. We put the orange in a saucepan and bring it to a boil. Add the soy and mirin, and mix the ingredients well.

We turn off the heat and add the piece of Kombu seaweed. Let cool before using the sauce. Kombu seaweed is not essential to enjoy this seasoning, but adds a salty touch and will help the sauce that is left over to preserve for a few weeks kept in the fridge.

Ponzu Tuna

Sauté the pieces of tuna drained from the sesame oil for a minute, without letting them completely change color. We distribute them in the aperitif spoons, add the Provencal herbs and cover with the homemade Ponzu sauce. We serve sprinkling with freshly chopped chives.

More details in the full recipe

Shiitake mushrooms caramelized in soy sauce

1366 2000 11
  • Ingredients: 500 g of fresh shiitake mushrooms, 50 g of butter, 2 cloves of garlic, fresh parsley to taste, brown sugar, 75 g, soy sauce, 50 ml, water, 125 ml
  • Elaboration: We will start by melting the butter in a saucepan. Next we add the very minced garlic cloves as well as the parsley and sauté for three minutes. We clean the mushrooms with a brush and chop them into two or three pieces depending on the size. We add them to the casserole and sauté them for five minutes over medium heat. In a bowl, mix the brown sugar, soy sauce and water. We pour this mixture over the mushrooms and cook everything together for 10 minutes, until the mushrooms are tender and the sauce has caramelized. We serve very hot.

More details in the full recipe

Tuna tataki with ponzu sauce

1366 2000 13
  • Ingredients: Soy sauce, 75 ml, Dashi broth made with Kombu seaweed and katsuobushi tuna flakes, 50 ml, Lemon juice a splash, Fresh ginger 5 g, Fresh tuna in a block or ingot, 300 g, White sesame seeds and black for garnish, wakame seaweed for garnish
  • Elaboration: We start by preparing the homemade Ponzu sauce. We make a quick dashi broth, mixing the ingredients and bringing to a boil. As soon as it begins to cook, we turn off the heat, add the dehydrated tuna flakes and let it cool. We strain and ready to mix with soy, lemon and ginger to obtain a homemade Ponzu sauce. We can also use commercial Ponzu sauce. We cut the tuna into two ingots and put them in the Ponzu sauce, leaving the fish to marinate in the fridge for an hour. Once marinated, we put a griddle on the fire, letting it heat very well, for at least ten minutes. When the griddle is very very hot, we mark each drained tuna ingot, letting the surface brown, but leaving the inside raw.We pass the tuna ingot through the mixture of black and white sesame seeds, pressing a little so that they remain glued together and cut the ingot into half cm thick slices, leaving them ridged one on top of the other. We serve our tuna tataki on a plate, adding a little more ponzu sauce to the bottom and garnish with wakame seaweed salad. It can be served cold or warm, according to our tastes.

More details in the full recipe

Stir-fried beef and peppers wok

1366 2000 15
  • Ingredients: 1 Large beef fillet, 1 Italian green pepper, 1 Small red pepper, half an onion, 1 Garlic clove, Fresh ginger (small piece), Rice vinegar or Sherry, 15 ml, Soy sauce, 30 ml, 1 tablespoon cornstarch , 1 teaspoon sugar, Chicken or vegetable broth or water, Ground black pepper, Salt, Extra virgin olive oil or sunflower, Sesame seeds, 150 g of Rice noodles
  • Elaboration: Clean the veal of possible excess fat and cut into strips. Clean the peppers, remove the filaments and seeds and cut into one-centimeter pieces. Cut the onion into large pieces. Heat a couple of tablespoons of oil in the wok. Add the meat, season and cook over high heat for a few minutes, until it turns color. Remove with a slotted spoon and reserve. Add the onion and sauté for a couple of minutes. Add the peppers and cook the whole set over high heat for a few minutes, until they take color and begin to brown. Remove and reserve. Cook the rice noodles according to the manufacturer’s instructions and set aside. With low heat, toast a tablespoon of cornstarch in the wok. Add the soy sauce, vinegar, sugar, ginger and garlic clove, stirring well. Cover with half a glass of broth and let it reduce a little. Add the reserved meat and vegetables and sauté everything together over medium heat, stirring constantly so that all the sauce is impregnated. Decorate with a little sesame.

More details in the full recipe

Prawns sautéed with oyster sauce

1366 2000 16
  • Ingredients: 12 Prawns, 3 tablespoons oyster sauce, Extra virgin olive oil to sauté the prawns, Chopped chives to decorate, Soy sauce 2 tablespoons, 1 Garlic clove, 1 Optional Cayenne Chilli
  • Elaboration: We prepare the prawns – you can use large prawns, prawns or any other similar shellfish – separating their heads and peeling the tails. We take the opportunity to give them a longitudinal cut and remove the intestine, that black “vein” that we do not want to eat. In a bowl we collect the contents of the heads, squeezing them between the fingers, since the coral that we collect will add a great flavor to our sauce. The tails, we sauté them until they have an intense orange color and we reserve them. Chop the garlic and brown it a little in the same pan where we have sautéed the shrimp tails. Add three tablespoons of the oyster sauce and the coral from the heads, stirring until it is integrated. Then we add two tablespoons of soy sauce and half a glass of water, stirring well. We let the sauce reduce for about three minutes over high heat and we return the shrimp tails to the pan, letting them soak up the juices while we sauté the whole for another couple of minutes. We serve by adding chopped chives on top and we try to eat them very hot.

More details in the full recipe

Rice wafer rolls with turkey and vegetables

1366 2000 10
  • Ingredients: 6 rice wafers, 2 turkey breast fillets, 1 carrot, 1 Italian green pepper, half zucchini, 50 g of rice noodles, soy sauce, sesame oil (or any other to taste), Worcestershire sauce, vinegar rice, ground black pepper, salt
  • Elaboration: Bring water to a boil and cook the rice noodles according to package directions, usually a few minutes will suffice. Remove, drain and cool with cold water. Stir with a fork to loosen the noodles a bit and set aside. Mix soy sauce, sesame or olive oil, a little rice vinegar and Worcesterhire sauce in a bowl, in proportion to taste. Wash the vegetables. Remove a little of the skin from the zucchini and the carrot, remove the seeds from the pepper. Cut them into thin strips. Heat a little oil in a frying pan and sauté for a few minutes, trying not to get too soft. Remove and reserve. Cook the turkey breasts on the grill, season them and cut them into strips. Fill the bottom of a wide saucepan with hot water. Dip a wafer of rice for a few seconds, until it becomes pliable. Remove carefully and dry lightly on a cloth. Place a portion of noodles in the lower third of the wafer. Top with some strips of turkey, carrot and pepper. Season with a few drops of the sauce and close, first folding the sides and then carefully rolling upwards. Continue with the rest of the wafers and ingredients. They will be as in the photo that heads this article.

More details in the full recipe

Satay style chicken skewers

1366 2000 14
  • Ingredients: 2 Chicken Breast, Soy Sauce, 150 ml, 1 Lemon, 1 Ground Curry, 20 g, Ground Ginger, 5 g, Garlic Salt, 5 g, Ground Turmeric, 5 g, Sesame Seeds, 10 g, Oil sunflower, 15 ml, salt, ground black pepper
  • Elaboration: In a bowl, we are going to pour the soy sauce, the olive oil and the lemon juice. Then add the curry powder, garlic powder, ginger, turmeric, sesame, salt and pepper. We stir everything very well. Cut the chicken breasts, skinless and clean, into cubes. We put them in the bowl of the previous preparation, cover with cellophane paper and let it rest for an hour in the refrigerator. We take the chicken out of the refrigerator and form the skewers with wooden sticks. We put them to roast on the spit or in a skillet over medium low heat until the chicken is golden brown. While we do this, we pour the soy preparation that we use to marinate in chicken in a pot and bring it to a boil. When it reaches the boiling point, we lower the heat to a minimum and allow about eight minutes for it to thicken slightly.

More details in the full recipe

Directly to the Palate | Pecking …