Simple Way to Prepare Ultimate California Farm Fresh Regular Soy Sauce: Shoyu
Hello everybody, it's John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Step-by-Step Guide to Prepare Any-night-of-the-week California Farm Fresh Regular Soy Sauce: Shoyu. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from California Farm Fresh Regular Soy Sauce: Shoyu, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare California Farm Fresh Regular Soy Sauce: Shoyu delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make California Farm Fresh Regular Soy Sauce: Shoyu is 2 people one year. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook California Farm Fresh Regular Soy Sauce: Shoyu estimated approx 3 days plus 6 months.
To begin with this particular recipe, we must prepare a few components. You can have California Farm Fresh Regular Soy Sauce: Shoyu using 7 ingredients and 5 steps. Here is how you cook it.
New soy bean crop is in. Time to make thin regular soy sauce called Shoyu, and thick sweet soy sauce called ketjap, and fresh soy milk, and tofu, and miso soup paste, called natto, and whole bean cakes called tempeh. Here is our regular thin soy sauce recipe. Stays fresh three years. Recipe is calibrated to two years’ usage for two people, 4 pint bottles.
Ingredients and spices that need to be Take to make California Farm Fresh Regular Soy Sauce: Shoyu:
- 2 liters water
- 250 grams seasalt
- 600 grams whole soybeans, latest crop
- 600 grams whole wheat berries, latest crop
- 4 grams koji fermentation starter or make your own (see below)
- Equipment: hand held thermometer, large fermentation jar, 4 pint size soy bottles, soup pot, large glass baking pan, cast iron skillet, wheat grinder or food processor, cheesecloth bag for filtering
- Cost: soy beans $3, wheat kernels $1, koji $1, 4 pint bottles at $1.25 each
Steps to make California Farm Fresh Regular Soy Sauce: Shoyu
- Soak whole soybeans in ample water overnight till bubbles appear on top of the water. Remove loose soy bean hulls with whisk in breadmaker, rinse loose hulls away. Boil the beans till soft, 6 hours. To see if soy bean is ready, it purees when pressed between thumb and finger. Drain and cool.
- Roast 600 grams wheat berries in dry cast iron skillet or wok till kernels pop and roast is dark brown, keep stirring, about ten minutes. Cool. Grind to coarse flour in grain mill or food processor.
- Make Koji fermentation discs. Puree 1/2 cup of cooked soy beans in food processor. Mix with 1/2 cup of coarse ground roasted wheat kernel flour and 1/2 cup water till you have a paste. Scoop 8 Tbs of paste on wet paper towel, press flat into discs. Wrap in plastic, put in pantry, let mold 7 days till covered in white molds. Unwrap, lay on baking sheet in full sun till dry. Pulverize in food processor when dry and freeze. This is your natural koji. You can also buy Koji on amazon. ($16)
- Mix soybeans and cracked, roasted wheat berries. When cool, add teaspoon koji spores or cup of ground koji discs. Mix well. Spread in flat glass baking dish. Cover with plastic wrap. Place in 90F degree oven. Crack ovendoor open if temperature rises above 100F degrees. Incubate a few days till covered in white mold.
- Mix 250 grams seasalt with 2 liters water, boil and cool. Taste to see if you like more salt. Pour in glass fermentation container with tight lid. Add soy bean-wheatberry mix when white growth occurs. Cover airtight, put in sunny warm window to ferment 3 months. When weather cools, move to pantry to ferment another three months. Taste, it gets stronger if fermented longer. Filter through cheesecloth, bottle in four pint bottles for the year. Enjoy.
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