Smoked Soy Sauce
Smoked Soy Sauce adds a more intense flavour than regular soy sauce. Besides, it can add extra interest to Asian dishes. You can use Soy sauce in marinades or a brine for fish. On the top of that, if you smoked it beforehand, you’ll get a new twist on that smoked flavour. For more Asian-inspired smoked recipes, check out Teriyaki Beef Bites or Marinated Duck Salad Rolls.
Ingredients
Soy Sauce – 100 ml
Bradley Flavor Bisquettes – Cherry
Preparation
Put soy sauce in a heat-resistant largemouth bowl.
Smoke for about 1 hour (70 – 80 °C or 158 – 176 °F). During that time, stir the soy sauce a few times.
Remove the bowl from the smoker and let the soy sauce cool.
After it cools down, put in a clean jar or bottle.
Let sit for one day and enjoy!
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