Spring Miso Soba Noodle Soup
The first installation of Demystified: Soy Bean Paste, we're diving into the world of soybean paste with a springtime soba noodle soup featuring miso. With the abundance of vibrant veggies from the farmers' market, I'm jazzing up the soup by stir-frying a medley of these fresh finds to layer in.
Soy Sauce Marinated Egg Yolks
The final installation of Demystified: Soy Sauce, raw egg yolks marinated in light soy sauce. This is a delicious topping I like to use for a tartare but you can also use to top things like a bowl of noodles, rice, or salads. The marriage of raw egg yolks and light soy sauce yields a delightful flavor profile and creamy texture when punctured. However, achieving the ideal consistency requires precision; over-marinating risks solidifying the yolk.
Oxtails Braised in Master Stock
Next on Demystified: Soy Sauce, dark soy sauce is used to replenish a Chinese Master Stock. Among the three primary types of soy sauce, light, regular, and dark, dark soy sauce stands out for its long aging process, giving it a deep color and rich taste. It’s a key ingredient in Chinese master stock, a key technique in Chinese cookery. A Chinese master stock is a deeply flavorful and aromatic broth used in Chinese cuisine as a base for various dishes, particularly braised meats and poultry.
Hawaiian Steak
Our next ingredient in the Demystified series is soy sauce. Soy sauce has been an indispensable companion to countless dishes for centuries. Its rich umami taste and complex aroma make it a staple in Asian kitchens worldwide. This recipe is an homage to Houston's (Hillstone's) Hawaiian Steak, featuring succulent ribeyes bathed in a tantalizing blend of regular soy sauce, pineapple juice, brown sugar, and mirin, resulting in a symphony of sweet and savory notes.
Fish Sauce Tarte Tatin
In the latest edition of Demystified: Fish Sauce, we delve into its unexpected role as a seasoning in desserts. Our exploration begins with its application in the savory dimension of a classic French dessert: tarte tatin with apples. Traditionally, caramel is prepared with apples, and for the more adventurous chefs, a touch of salt is added to achieve a delightful balance of sweet and savory.