Dog3 wrote:
> wrote in
> oups.com:
>
> > 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.
> >
> > Thanks,
> > Matt
> >
>
> There is a low sodium soy sauce available. It is very good. I'm not
> sure
> of the sodium content but I use it all the time and it is much less
> salty
> than the original sauce.
>
> Michael
FYI i just recently saw a "Yan can cook" episode where he explained the
(at least to me) secret of the highly salty commercial Chinese sauces
such as oyster of black bean.
Living as i do near a "China town" i often buy a very inexpensive bottle
of "shao xing" (shao hsing) rice wine for cooking beef & pork.
According to Yan the bottled sauces are best thinned with this wine
rather than being used "straight" and expecting the food to dilute the
saltiness.
I am very pleased with the results.
One caveat, don't buy the square bottle of rice wine that is labelled
"cooking wine" it has a large dose of salt in it. The round bottle of
the same brand can be drank as well as cooked with.
One of my favourite marinades/sauces is equal parts of Japanese sake,
sesame oil and soy sauce. Substituting the Chinese rice wine for the
sake is equally good.
---
Joseph Littleshoes