Soy Reduction (a.k.a. The Magic Sauce)

Подписаться 559 тыс.

Просмотров 1,5 млн

50% 1

Soy Reduction (a.k.a. The Magic Sauce)
10 fl. oz. bottle tamari style soy sauce(300ml / 360g)
300g sake (1 and 1/4 cup)
85g sugar (1/3 cup + 1 Tbsp)
5g kombu (about 20 square inches)
15g dry shiitake mushrooms (a handful)
10g bonito (a big handful)
Combine all ingredients in a pot and bring to a simmer. Cook gently for 10 min. Take off heat, cover, and let sit for 1 hour (or longer). Strain into a non-stick skillet through a fine mesh sieve pressing firmly on the solids. Boil down to a syrup (see the video for how to test if it’s reduced enough). Cool slightly. Move to a glass measuring cup while still hot. You should have roughly 2/3 cup sauce (there might be some foam above 2/3 cup line). If you ended up with less, stir in enough water to get to 2/3 cup. Otherwise the sauce will be too thick after cooling. Cool to room temperature. Pour into a squeeze bottle. Cover the top with plastic wrap and refrigerate overnight before use. Can be stored in the fridge indefinitely.
Support my channel
/ helenrennie
My Online Cooking Classes:
www.helenrennie.com
FACEBOOK: / helenskitchencooking
TWITTER: / helenrennie1
INSTAGRAM: / helen.rennie

Хобби

Опубликовано:

26 май 2021

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 1,1 тыс.

@helenrennie 3 года назад

Answers to some FAQ: 1) can I leave out bonito flakes because I can't eat fish? Yes, you can. It will be a great sauce without them. No need to increase the mushrooms or anything else. If you want to add smokiness, try a drop of liquid smoke, though I am just guessing here. I haven't tested the liquid smoke idea. 2) can I leave out alcohol? Yes, you can. Replace it with water. If you simply omit it, there won't be enough liquid to hydrate everything and properly extract the aroma from the dry ingredients.

@hSonoh 3 года назад

i have to say it, i hate you... you inspire me at the point that now i want to work at cooking again.... you relight the flame that i have for desert, i even post some of my olds desert at my instagram.... i hate you... but thanks.... i guess.

@sb_1389 3 года назад

Thank you for answering the question I wanted to ask! (#2)

@Princetheone. 3 года назад

You are such a precious treasure 🙏 thank you for sharing all these valuable experiences and informations.big 🤗 and 😘 from 🇨🇦

@snazriahify 3 года назад

@@hSonoh k

@danr.5017 3 года назад

Does the type of soy sauce matter? Is low sodium better for this?

@Semiotichazey 3 года назад

I really appreciate how you talk about ingredients and the roles they play in the final recipe. You and Kenji are great at breaking things down so a guy like me is able to learn the underlying concepts.

@RamtheCowy 3 года назад

fellow kenji fan! what up

@Semiotichazey 3 года назад

@@RamtheCowy hello guys gals and nonbinary pals 😁

@TrappedinSLC 3 года назад

Petition for Helen and Kenji to team up for a whole series on something. 😄

@mayalimon7318 3 года назад

Good presentation. I like Kenji too and Claudia Regalado for authentic mexican food

@Semiotichazey 3 года назад

@@mayalimon7318 Thanks for the tip!

@cheyenne1082 3 года назад

she speaks with such an endearing motherly tone

@KornOil 3 года назад

I wish she was my mom 😅

@cocojo9529 3 года назад

“Tunas little cousin” lol she’s so cute

@Mateuszyk 3 года назад

she cook better then my mom

@ladybird74786 3 года назад

Came here to say this 🥰

@pedrohenriquesoutogueiros1449 3 года назад

Perfect description

@jjathan6939 3 года назад

I love how she explains every step in detail for us to understand why do we need to do it.

@FrymanJack 3 года назад

I made it! This is the first reduction sauce I have ever made. Right after I saw this video, I ordered some sauce bottles to store it in, and the day they arrived I made this along with some Tantanmen Noodles, it was fantastic! Thank you so much!

@helenrennie 3 года назад

glad you enjoyed it!

@PatriciaCross 3 года назад

"don't taste it" *Me tasting at every step* "omg this is so good!"

@Born2Losenot2win 3 года назад

Please describe the taste, I’m a masochist, I love to drool myself to sleep over a text.

@gedhuffadine1873 2 года назад

Shut up Patricia

@mAssbagflyer 2 года назад

Don't taste it because you will burn yourself.

@kcet1948 2 года назад

Amazing million viewers sauce..

@christopheroliver148 2 года назад

Marco Pierre White and Gordon Ramsay: "Taste taste taste!"

@ADeadlierSnake 3 года назад

Anything that can be described as an "umami bomb" is undoubtedly amazing.

@deadfr0g 3 года назад

• 8 sheets dried konbu (kelp), cut into thin slivers • 200g of dry-cured delicatessen ham, minced • bottle of Coca-Cola with screwtop lid • Mentos BOOM! Umami bomb.

@shelldie8523 3 года назад

MSG umami in a crystal, stable as fuuuuuk

@polycrystallinecandy 3 года назад

@@deadfr0g how about MSG with some TNT

@SorenPenrose 3 года назад

The person saying it is often a tool, although this only applies if English is there first language. I absolutely hate Americans who say "umami." We have a word for it. Saying "umami" instead always makes me think they don't know what it actually means. Of course, none of this applies to this particular video.

@arpeggioblue 3 года назад

@@SorenPenrose the word ...is umami. ...it’s a loan-word. ...that’s how language works.

@Uslanderc 2 года назад

I love the way Helen says things will keep "forever." I think most people are wayyyy too sensitive about ingredients going bad when the truth is that with most pantry/shelf stable ingredients they just become blander, not unsafe. Can't wait to make this! About time I use my kombu that's been sitting in the pantry "forever"

@emgee1961 3 года назад

I stumbled by accident on Helen's youtube channel. What astonishes me is how incredibly smart she is. If she doesn't know about something that is important to her she will do everything in her power to get to the truth. I have seen now about 20 videos of her on a variety of topics: what hardware she uses (did you see that actually her drawers are extremely empty and she uses what is good and functional), sharpening (some of her techniques could be a little reversed (making sure you do not remove too much metal) but she shows excellent technique. She would be top researcher if she would endeaver that direction. I wish I could find more of these truth seekers on topics that interest me. And then the grace and charisma she has. Inspriring. (just a few words from a mathematician)

@Sofia_no_secrets 3 года назад

Optimization is something eh?

@avionmars 3 года назад

if you haven’t already, check out J Kenji Lopez-Alt!

@TheTravisTube 3 года назад

I like your username. The dialectic reference is well-received.

@gilberttessier1871 2 года назад

Phaedrus mg • Agreed! This woman has grace and charisma. Everything about her speaks of refinement...and the recipe is wonderfully explained!

@Alpenmilch 8 месяцев назад

I disagree, she presents something that already exists not giving credits and she renamed it to fit French gastronomy language. In a few years French cook will pretend they invented it like most techniques and recipes where they are too proud to give appropriate credits. 😅 In English this is called a glaze, reduction is typical French cuisine. The Japanese call this "Dashi Kombu", a thick version would be "Ne kombu". I'm all for educational videos but why not actually learn the origin of this sauce?

@beehead5661 3 года назад

Thanks! So glad you included shelf life info because with ingredients like these that I don't use often, shelf life is often relevant!

@slanginnoodles9865 3 года назад

Great video! As somebody who works with these ingredients all the time while making ramen, I'd like to add a few things. Tamari is different than soy sauce (shoyu) as its usually gluten free. Typically tamari is a byproduct of the fermentation of miso and therefore is typically more mellow. Kombu and shiitake are great ingredients, shiitake is high in guanylic acid and kombu is high is glutamic acid, also called glutamate, and are synergistic. Soaking the shiitake and kombu in the sake overnight will increase their yield. Also, short note about kombu, try not to boil it, as it can get bitter. ❤

@sanmai_van 2 года назад

Ditto for bonito flakes. I've been told not to keep it in the pot for too long or at too high of a heat as you will start extracting sour notes

@winters4960 2 года назад

Nice info. At first i taught helee will mention what tamari is, because asian esp east asian are highly sensitive toward their soy sauce.

@pvp6077 2 года назад

Isn't all soy sauce a byproduct of soy fermentation? I was under the impression it was just a leachate collected at different stages of fermentation therefore resulting in lighter to richer liquid over time, and that the same process creates tofu, miso, and soy sauce all from the same base product Y'know kinda like how white, green, and black tea are all from the same tea leaves at different fermentation stages, or how fermenting milk produces curd, cheese and whey or buttermilk and sour cream as byproducts of each other?

@zkmullins Год назад

When you say soaking the mushrooms and kombu overnight will "increase their yield," do you mean it'll intensify their flavors?

@slanginnoodles9865 Год назад

@@zkmullins not necessarily their flavors but the umami components they contain. Kombu has high levels of glutamic acid and shiitake has high levels of guanylic acid, wich are both complimentary to each other

@itsguanyu 3 года назад

Okay, I hit gold stumbling upon this channel. This is insanely good material, about to binge watch all the videos. 🙏

@WhatsInAName222 2 года назад

On my 3rd batch. This sauce is a winner. I’ve used it with eggs, chicken, pulled pork, vegetables, etc. Makes everything pop. A little goes a long way. I also followed the procedure faithfully and it was simple enough to make. I live near a large Korean/ethnic super market so finding the ingredients in a single place was a breeze. Thanks Helen.

@ElerosseDaGoblyn 2 года назад

Yes! I made this years ago and couldn’t find it forever. I am SO excited to make this again. Thank you, Helen for this incredible sauce!

@reidkisielewski37 3 года назад

This was so clear, concise and guiding. The tone and pace was just perfect, those helpful tips interjected right on time, even including adaptation suggestions. I’m sold

@joeball4444 Год назад

Is the sauce similar to Flame Broilers magic sauce??? (If you tried FB)

@willgk82 2 года назад

how have i gone my whole life without such fantastic recipe videos. I love how in depth you go with it!

@Steinmetal4 9 месяцев назад

I love how you explain the priority and role of each ingredient as well as replacements. That is extremely helpful info that many recipes/chefs do not cover. It doesn't match reality where the average person is making something short an ingredient or two.

@kimharbaugh 3 года назад

You have a beautiful, melodic, soothing voice...Perfect for teaching! I tried your cabbage recipe, it was heavenly!

@robinsong4298 8 месяцев назад

I'm sure you hear this a lot, but I really appreciate how thorough you are in your approach to sharing information. You don't leave anything to be guessed about or inferred and instead elucidate all aspects of a topic you think might be further understanding. You are genuinely helpful and masterfully articulate, thank you!

@chandlerurenda5869 3 года назад

You are a wonderful teacher Miss Rennie, thank you dearly for making the video for us! 😊

@truth-mojo 3 года назад

Wonderful, and finally some recipes where everything is weighed. Even the liquids. Thank-you.

@serawasnever2902 2 года назад

I had always been an uptight fretful anxious cook who absolutely adores all food, like a double edged knife. I can’t tell you how much your specific warm energy and decent ways has changed dinnertime at my house. I mean it has been so fun to be in my kitchen because of your videos and it reflects in my meals. Thank you a whole big bunch alot for the exceptional education. And I really love you despite never have shaken your hand! ❤️🖖

@etherdog 3 года назад

Since I've begun a Japanese culinary odyssey, this recipe is the one I've been needing. Thanks, Helen!

@jmontgomery32 2 года назад

I've made this once already, better than I imagined. Making it again tonight! Thank you so much!!!

@srizualemgr 3 года назад

I made your magic sauce back in my culinary days and used it on my crispy skin salmon, everybody loved it 😌 I am so glad you brought it back 🙏🏼

@coralinealgae 3 года назад

Just made this a couple days ago. It's amazing! It's so good I made another bottle to give to my Dad. Thank you so much for this amazing sauce recipe!

@quickielickie2106 3 года назад

I saw this on my recommendations. I immediately had to save it on my playlist. Thank you for this video.

@endlesviewing 8 месяцев назад

Really cool how thoughtful the recipe modifications were!

@alexXxana 3 года назад

I love this cooking video! Her voice and the way she went through the ingredients 👌🏽👏🏽👏🏽👏🏽

@Silmerano 3 года назад

I feel like I just stumbled upon a very good channel. I can't wait to explore it further. This video was excellent and I will absolutely be making this. Thank you so much.

@ChrisStargazer 3 года назад

Isn’t she and this recipe amazing? ♥️

@Sega778 3 года назад

I love your style of video and how informative it is without being overwhelming. You answer a lot of my questions that pop into my head when I watch cooking videos (e.g. what if....)

@TheCatnipCinema 2 года назад

Not only did you explain this so well and make a great presentation out of this recipe, but your ton of voice was amazing and soothing. I followed immediately! 👏

@basenjipoppy 3 года назад

Looks tasty. My first time watching one of your videos (subscribing for sure) your instructions are so easy to follow and understand. Concise. I love the added hint about placing a dish in freezer to chill to be able to test the viscosity of the The Magic Sauce. Oh, and the reminder NOT to taste the sauce 'til the next day. Thank you. Peace

@acebui4578 3 года назад

Ohhh this would be a staple in my house with how much my brother loves putting regular soy on things. Will try it asap!

@dylanandrew644 3 года назад

he's a soy boy huh

@vetheros 9 месяцев назад

How am I only just now discovering this channel? This was an absolutely amazing video. I really appreciate that there is expectation of previous skill and knowledge of terms without being overly technical.

@Tbehartoo 3 года назад

I love the way you make this so easy to follow. You a a wonderful teacher. Thanks.

@zyidar4149 3 года назад

She’s so articulate! Very good job explaining the process and appreciated explaining what she would and wouldn’t substitute

@Rouverius 3 года назад

We're in Japan but have never made that before. Thank you. We will have to try it!

@truwizard21 3 года назад

I like the extensive detail on ingredients as well as defining the importance of each ingredient. I also like explanation of purpose of each cooking step. Well done! Thank you! :-) 👌

@FrinkyDinky 3 года назад

Wow, this lady's voice sooths my soul. Also yes, I will be trying this. sounds yum.

@bobjolly7795 3 года назад

I’m making this today.... I’ve made a lot of your recipes and they’ve all been so easy to follow and especially delicious..... thank you

@johnmillstead8396 3 года назад

I watched your video which is great! I went out and bought the ingredients, went home, made it and BAM! It is amazing! Thank you so much for taking the time to make the videos. They are clear and easy to understand. I can't wait to watch more!

@helenrennie 3 года назад

so glad it turned out well :)

@durpshady7751 3 года назад

@@helenrennie this probably sounds weird, but have you ever heard of Uncle Roger?

@deemahdee 3 года назад

@@helenrennie hi Helen I just made the sauce as per the instructions and refrigerated it, but its solid and doesn't squeeze out at all! Can I salvage it? Did I over reduce it? Can it be reconstituted?

@buddyholly4672 2 года назад

Your voice is so happy yet calming. I love your videos 💜

@djj949 9 месяцев назад

Excited to try this, glad I found the channel. Love your style of explanation

@GarryFunk 3 года назад

Thank you Helen, this sauce is next on my list for our "Umami Burger" event. Can't wait to see how it works out.

@cyndiestamps1161 2 года назад

I made this sauce yesterday. I don’t think the batch is going to last very long. Everybody at the table was sloshing it on everything-grilled salmon, sautéed carrots, even the wild rice and salad! Guess I’m going to have to bulk buy the ingredients. Thanks for this awesome recipe!

@msbutterbeans 3 года назад

Thank you for the recipe. I can’t wait to make it I just had to leave a little note to say what a pleasure it is listening to your skillful elocution of English.

@turtle4llama 3 года назад

I have made a similar sauce for a while now and never thought about switching to a non-stick skillet, that's brilliant! The struggle of transferring the thick sauce out of the pan and cleaning it afterward has definitely kept me from making it at times. This is a life savor!

@rickythekid 3 года назад

I do love the combined flavors of soy sauce and shiitake mushrooms. Sometimes I add a little oyster sauce.

@ThePotThickens 3 года назад

This looks divine. For a vegan alternative, you could leave the bonito out and up the shiitakes. But adding dulse flakes might be a good option too. Dulse is another seaweed product that would provide more complexity.

@helenrennie 3 года назад

Thanks for introducing me to dulse! I haven't heard of it before. Will have to find it.

@janisthompson9801 3 года назад

Dulce.

@Technoanima 3 года назад

You can use truffle to replace bonito flakes.

@Mrbird321 3 года назад

A drop of liquid smoke to make up for the lack of smoked flavor may help too!

@tosca... 3 года назад

@@helenrennie Dulse flakes (mine are Australian) are wonderful. I use them in my kimchi. They have some smokiness so would be quite a good replacement for bonito. Canadian dulse is generally smoker than Australian dulse in my experience. I've seen some comments claiming the Canadian dulse has quite a bacon flavour. It is a bit smokier than Australian dulse I think. Edit to add: some supermarkets sell it in their specialty sections in Oz Helen, but the easiest place to get dulse flakes are health food shops where you'll get better labelled products and some more varieties to choose from too.

@teriyakipuppy 3 года назад

I made this sauce last night. Thank you, Helen. This is delicious!

@ChibiQilin 3 года назад

Thanks for the updated video, I checked out the older video a while back but then it sort of slipped my mind to try it out. I'll have to check it out this time!

@MaritsaDarman 3 года назад

I don’t know what’s more soothing your voice or the sauce :)

@d2fillin357 3 года назад

Maritza's comment is beautiful and very true and you are stunning

@lemyul 3 года назад

yes

@WhatsInAName222 3 года назад

Metric + science + “flavour bomb”. What’s not to like about Helen? I can’t wait to make this. The grilling glaze is a winner. Don’t see why this won’t be as well.

@Groet 2 года назад

You had me at metric.

@Alpenmilch 8 месяцев назад

culinary appropriation of something that already exists not giving credits and she renamed it to fit French gastronomy language. In a few years French cook will pretend they invented it like most techniques and recipes where they are too proud to give appropriate credits. 😅 In English this is called a glaze, reduction is typical French cuisine. The Japanese call this "Dashi Kombu", a thick version would be "Ne kombu". I'm all for educational videos but why not actually learn the origin of this sauce?

@bellenesatan 8 месяцев назад

@@Alpenmilchwaaa waaaaa waaaaaaaa

@shapeshifta85 3 года назад

This is quickly becoming my favourite cooking channel

@sebastiancph 2 года назад

So happy RU-vid recommended this channel to me. I will now binge it!

@danilincks5809 2 года назад

Ok, I did your grilling glaze and now we are absolutely addicted despite never having tasted pomegranate molasses or zaatar before. I’ve never had bonito flakes or kelp before but if the grilling glaze is any indication this magic sauce will be amazing. I’m going for it!

@roshandala 2 года назад

I finally got around to making this and umami bomb doesn't begin to describe it. It's like a tidal wave of umami all over your taste buds. Im literally gonna put this on everything, thanks for sharing this amazing recipe 😍😍😍

@joeball4444 Год назад

Is the sauce similar to Flame Broilers magic sauce??? (If you tried FB)

@icecream-soup 2 года назад

This channel was an amazing find. Really looking forward to watching your videos and learning from you, Helen.

@thaltrail9142 2 года назад

I'm so glad I'm came across this video! I never imagined this sauce would require all these ingredients but I just so happen to have all the required ingredients! Will definitely give this a try!

@emanonfox1709 3 года назад

Interesting concept, it reminds me of historical recipes for mushroom ketchup, Worcestershire, even ancient Roman garum. They each blend various "umami" ingredients that are full of natural monosodium glutamate.

@ChyarasKiss 3 года назад

Fish Sauce is along these lines too.

@zalibecquerel3463 3 года назад

I love this sort of sauce! I always keep a version in my fridge, although my version is Chinese. Using Chinese light soy sauce, rice wine, sugar, and oyster sauce (2/2/2/3 ratio). Love your idea of adding dried mushrooms though!

@zetakirby 2 года назад

What a beautiful, soft, soothing, and caring voice instantly subscribed.

@isaacbordier9344 3 года назад

this is such a high quality video. Im blown out

@isaacmendez3902 3 года назад

I did not reduce this at all.... its my new umami packed soy sauce on a whole new level. Sure you wont get the thick consistency. But what you get is a crazy super enhanced version of soy sauce! Thanks for the recipe!

@48956l 2 года назад

This looks amazing and I thank you for making this video. I just want to say that something I learned recently, that absolutely changed my miso soup game, was that boiling bonito flakes creates a strong flavor some may consider unpleasant. To avoid this, I might change the process to be more like making dashi. Mix everything but the bonito up and let it steep in the fridge overnight. Then, bring the mixture up to 190F or close to boiling, add the bonito flakes, cover, and cut the heat. Let sit for 10 minutes. Carry on the rest of the way the recipe is written. I'm going to try this and will report back, but I expect a slightly more delicate, less fishy flavor. I didn't actually like any of the miso soups I made until I learned not to boil bonito.

@pvp6077 2 года назад

The first recipe for miso I ever read was very adamant; "bring the ingredients *up to* a boil but stop before it actually reaches a boil or even simmer. Just take it right off the heat if it even looks like it's gonna boil" I guess now I know why ... At the time it just really ingrained into me never to boil anything in a miso soup ever

@anonymouswhite7957 Год назад

@@pvp6077 It’s totally optional for the dashi, since some people do like that strong fishy/bitter flavor. But miso, the unpasteurized one, lose their beneficial microbes from the fermentation when boiled. I think this is the main reason why elderly people in japan never really boil their miso. It should be lukewarm by the time you put the miso in But then again in the world of cooking it all depends on for what reason you eat and what flavor you prefer. There is not an absolute right or wrong way to cook something

@arirj844 2 года назад

Thank you for being so thorough with your explanation ! Your voice is so smooth, if you ever do a podcast I'm signing up 😄

@redhousepress Год назад

Will be making this tomorrow. Cant wait. Thanks so much!

@somethingsomething404 2 года назад

Wow, I spent like 40$ on ingredients on Amazon and ended up reducing about 800ml since I got 2 bottles of soy sauce and only saved about 200ml for normal use. I got the bonito flakes and the dried mushrooms but skipped the combu (spelling sorry) and added liquid smoke since I love Smokey flavours and I’m in an apartment so I can’t really do anything with actual smoke. Still not finished but WOW I tried a bit even though you said it would be bad since it’s not done, but WOW WOW WOW this is amazing sauce thank you so much

@somethingsomething404 2 года назад

I made 2 variations ending up with 3 batches, 1 as per recipe minus the kelp and sake (used Pinot gresio) for the first variation I used corn syrup to see if that would make it smoother and avoid crystals. Then the last batch I made I added smoked&dried chipotle peppers and boiled for a bit, we’ll see how that turns out. Will update in a few days

@helenrennie 2 года назад

corn syrup is a great idea :) i'd use it too if I didn't get so many complaints that it's bad for you.

@myscrog 3 года назад

Aaaaargj! I had everything sorted. The ingredients all ready to start reducing on slow and……. Then I decided to sit down with a cup of tea. 10 min maybe 15. Burnt the lot!! 😱 tasted like burnt Vegemite, my house STINKS. All those beautiful ingredients Oh What an idiot I am! Perhaps I’ll try again tomorrow. Two days later…… made a new batch and wow! It’s fabulous!! Thanks for this recipe 👌

@FrankDTank-lf4dq 2 года назад

you are so amazing in your comprehensive explanation that this will be my first sub to a cooking channel. Thank you for your passion.

@eyeroll5403 3 года назад

It's like listening to Mr Chekov's sister. Love the recipe, will definitely try it 🥰

@bloodgain 3 года назад

So this is sort of a high-end concentrated tentsuyu (天つゆ -- tempura dipping sauce) or mentsuyu (めんつゆ -- noodle soup base). You can buy concentrated mentsuyu, so it's probably the closest conceptually. Of course, these ingredients are used in various ratios all over Japanese cuisine, which makes it all taste great!

@HaroldWong 3 года назад

Still gotta add sugar to both if you shortcut with either.

@nightdare18 3 года назад

Basically just shirodashi +soy sauce into reduction, no need such hardcore preparation work.

@cecil123 2 года назад

How different is Hon Tsuyu?

@bloodgain 2 года назад

@@cecil123 From what I can gather, it appears that Hon Tsuyu is just Kikkoman's proprietary 4x concentrated mentsuyu.

@ddsmitty1 3 года назад

When i was in Tokyo, I ate at the Conrad Hotel, and they had something amazing labeled "rich soy sauce" that I haven't been able to find anywhere since then. It was best described as a thick, syrupy soy sauce, and I think this recipe may be what it was -- i can't wait to try it and tell for sure.

@megatexzq 3 года назад

It may be a product called dark soy sauce or black soy sauce instead - it is inexpensive and can be found bottled in most Asian stores/supermarkets. Thick (but runnier than soy reduction), opaque and sweeter than regular soy sauce, it's usually used in Asian cooking and less commonly as a condiment/dipping sauce. (Soy reduction is not really a thing in traditional Asian cooking, it is found more in fusion or modern Asian cuisine)

@ddsmitty1 3 года назад

@@megatexzq great info, thanks!

@bloodyiris3 2 года назад

@@ddsmitty1 Not sure if this is the same thing Zi Qian Low's talking about but Ketchup Manis seems to fit your description as well. It's a thick, sweet soy sauce which tastes a bit like treacle (molasses). So good.

@auralarchipelago 9 месяцев назад

Just FYI it's spelled kecap - kecap manis. But indeed the etymology links it with the condiment we now call ketchup! @@bloodyiris3

@RiotAugust 2 года назад

Hey I just want to say you're better at teaching than any chef I've ever met in my life

@Sumant_gain 3 года назад

They way she described the preparation is almost therapeutic....great recipe 👍

@manongpedro2338 3 года назад

Hello I'm new here, I would like to learn the secrets of this magic sauce.

@AHG1347 3 года назад

The ingredients in this reduction are similar to a Taré. Such a nice addition to nearly any dish.

@AHG1347 3 года назад

@@lina_adventures Taré is the name of the seasoning sauce. You might be able to buy this at a Japanese supermarket.

@momo-cchi5978 3 года назад

I LOVE your accents! It just sounds so pleasant to my ear!😍

@beatrizsandoval4395 3 года назад

Can’t wait to make it! I live a few blocks away from Korea town in LA so I’m sure I can find all the ingredients easily. Thanks Helen!

@joelman1989 3 года назад

Getting this to boil vigorously without spilling out of the pan was actually fun. It was like a game. How high can I get it to ride without it spilling over? Exciting!

@kinjunranger140 3 года назад

I make something similar and it'd be good on shoe leather. (some of my pork chops have been shoe leather.)

@eldigital19 3 года назад

My mouth just melted away, there will be magic in my kitchen for ever !!

@naya3253 3 года назад

This was so fun and informative. You make a great cook and a teacher!!

@joelchelliah9529 2 года назад

Finally got around to trying this, and the taste is just amazing! :D Love how it gives a nice umami boost to basically anything. I'm just wondering how long it would last if it's not kept in the fridge. When I have it in the fridge it gets so thick that it's basically impossible to drizzle. I have to scoop it out with a spoon. It melts fine when it touches the hot food, but it's a very thick paste taken straight out of the fridge. Or does this mean that I have reduced the sauce too much if it's getting this thick and sticky?

@bbbelt_far 2 года назад

I noticed that happened to me too. I added some water and stirred to the paste, and it worked fine then.

@simdoughnut659 3 года назад

When I'm serving pot stickers I more or less prepare a variation of this same recipe. The changes I make are I use rice wine instead of sake, brown sugar instead of white cane sugar, blue berries instead of mushrooms, and I don't use bonito flakes. Obviously I prefer it a bit more on the sweeter side. :)

@krisiwasaki9607 2 года назад

You are AWESOME! This is the best recipe ever! Thanks for the best flavoring sauce recipe.

@mohamadnizammustaffa9184 3 года назад

Looks and sounds great! Can't wait to try it out. Thanks for teaching us!

@azblue5762 3 года назад

Why not use miso paste (or doenjang, the Korean alternative)? It could shorten the evaporation a good while and it has a ton of umami.

@hanjiplayer 3 года назад

Miso and 된장 are very strong and distinct flavor profiles, and would thicken the sauce, which may make it too thick at the end. If you wanted to cut the evaporation time, use a wider pan, or use multiple pans. Also, i dont think miso and 된장 taste anything alike, do people think of it as a korean alternative? Interesting 🤔

@Lara-dr8is 3 года назад

wouldn't it be better to add the bonito flakes after the liquid has boiled or is the acidity from overheated katsuobushi something desirable in this reduction?

@devadasn 3 года назад

You’re channel is great. Love the style and info

@FiberOptikAssassin 2 года назад

This is literally unintentional asmr. Your voice is so calm.

@Io1564 3 года назад

Yes, that is one way to create an umami bomb. You could also use pure MSG, a natural substance, in cooking. Do you, or if you don't, why not? It seems that MSG has gotten a bad reputation for no scientific reason at all. In my opinion, people that are afraid of MSG are in the same category as anti-vaxers etc. Love your videos, Helen. You are a culinary authority. Respect!

@ruthtorphy2204 3 года назад

Would MSG make it thicker without boiling for so long?

@jillma9888 3 года назад

Chemical msg or fake msg isn't good for you compared to naturally derived msg. I can show you studies about it. Also it's not just umami. She described smoky, sour, bitter, sweet, salty. This sauce is more complex than just mag powder.

@Io1564 3 года назад

@@jillma9888 "fake msg". LOL! let me guess, you're not a scientist? Please do send me links to theses studies. For science! I realize that there are more complex flavours in Helens recipe.

@jillma9888 3 года назад

@@Io1564 www.ncbi.nlm.nih.gov/pmc/articles/PMC5938543/. Fake msg is done through a chemical process. It's a stronger concentration of pure msg and it has ill health effects that have been widely researched. Stop spreading misinformation to convince people it is okay to use. It's not. A tomato which has natural msg isn't like a tsp of msg powder.

@nabeelaudah5171 3 года назад

Bruh...I read it as "soy seduction" and I still clicked anyway. Nevertheless, I am seduced.

@OckhamssRazor 3 года назад

Your narration is always so wonderful. Thank you. :D

@madrinamakes8863 3 года назад

This looks AMAZING, Helen!! Can't wait to give it a try!

@Born2Losenot2win 3 года назад

Fun fact: shiitake mushrooms are very nutritious, those rare nutritious have calming effects as well as immunomodulation, if you want those nutrients in the sauce you need to stir them and put them in a hot pan for 3 hours so they are extracted from the insides of the mushroom cell walls and into the sauce, or you could just order a processed supplement powder or pill, I believe that’s why the original method took so long, it wasn’t only a sauce but a nutritious supplement/medicine Edit: Another method to extract those goodie nutrients is through alcohol but I don’t know if the alcohol in sake is enough or if it’s not even evaporated before taking effect

@IAMDIMITRI 3 года назад

So it's like teriyaki mixed with dashi. I mean, something similar.

@TheBeatles.. 3 года назад

pretty much yes, but more deep flavour!

@IAMDIMITRI 3 года назад

@@TheBeatles.. Yes, it's perfect. Once you know how to make the base, you can add whatever other stuff you like =)

@joshuabrande2417 3 года назад

I love it that the ones offering cooking advice and demonstrations say the ingredients can be found in any grocery store. They haven't shopped in Ireland.

@trevorbromley-palmer 2 года назад

Should be called “The Magic ADDICTIVE Sauce”, it is so good. I was so impressed with how this came out, another one of your masterpieces Helen. Thanks. 😎