Soy Sauce
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Absolute Ace of Indian Chinese! Black Shizuku to enhance the spicy flavor
Description
A Chinese-derived condiment, but in India, it's the indispensable salt/umami base for uniquely evolved Chinese-style spice dishes called 'Indian Chinese'.
Classification: For Everyone,Indian Chinese,Umami
Shops selling Soy Sauce
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Soybeans
- Wheat
- Salt
Instructions
- When making Chicken Manchurian or Hakka Noodles, fry garlic and ginger in oil.
- Once ingredients are cooked, toss in soy sauce along with chili sauce and vinegar.
- Stir-fry quickly on high heat, fusing spice aroma and soy sauce savoriness to finish.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
None
Pairing
Chicken Manchurian, Hakka Noodles
Trivia
[Hardcore] 'Dark Soy Sauce', darker and saltier than Japanese soy sauce, is mainstream in India. Mixing with spices birthed a new genre of 'intensely spicy and punchy Chinese' unseen in authentic China.
Eating tips & etiquette
[Unique Usage] At Indian street stalls, they splash soy sauce until the spicy fried noodles turn pitch black, drawing out maximum junk umami to slurp while hot!
Allergen
Soy, Wheat