Thread
:
Japanese cooking: foil to saltiness of soy sauce?
View Single Post
#
4
(
permalink
)
Ariane Jenkins
Posts: n/a
On 1 Apr 2005 19:34:54 -0800,
> wrote:
> I'm sitting here reading this eating a snack of pan-grilled tofu and
> green peppers, dressed very lightly with some soy sauce that I smashed
> some roughly minced ginger into.
>
> It's good. I like very simple foods.
>
> I was wondering if, in Japanese cooking, there is an ingredient that
> 'counters' the saltiness of soy sauce. Don't get me wrong--I think
> ginger does a decent job. But I was wondering if there's something
> like mirin or a citrus juice that would mellow out the salty flavor of
> this very salty Kikkoman condiment.
You might try using some dashi (fish stock) as an addition to mellow
out the saltiness of soy sauce. Asian markets may carry dashi-no-moto, which
is dashi in powder/granulated form, which is very convenient and easy. It may
not be the same as making it from scratch, but it's close enough for me.
For more exact measurements, you might try the below recipe. It's
from Shizuo Tsuji's _Japanese Cooking: A Simple Art_ listed as an
accompaniment to agedashi tofu. Adding some finely minced scallion to
it is nice, and you can adjust the soy sauce/mirin content to your taste:
1 1/3 cups dashi
2 Tbsp. light soy sauce
2 Tbsp. mirin
Good luck!
Ariane
--
Dysfunction: The only consistent feature of all your dissatisfying
relationships is you.
http://www.despair.com/demotivators/dysfunction.html
Reply With Quote