How to properly dilute sushi sauce?

It is impossible to imagine any set of sushi without a small container with soy sauce. It emphasizes the taste of the dish, gives it an oriental flavor. But in order for this sauce not to spoil the taste of the dish, you need to use it in small quantities or dilute it with water. Therefore, today we want to share with you proven tips on how to dilute soy sauce for sushi.

Why do you need to dilute soy sauce for rolls?

The reason lies in what soy sauce for sushi is made of: soybeans, wheat, water and salt. Usually the product is quite concentrated, therefore there is a lot of salt in it.

• Soy sauce is often used as a useful substitute for rock salt. It really enhances the salty taste of food, but this does not mean that you can use it in unlimited quantities, because in 1 tbsp. l. of concentrated sauce contains about 3 g of sodium chloride. In the bottom line, people who generously pour concentrated sauce on their dishes consume even more salt. This can provoke the appearance of kidney stones, liver disease, gastritis and ulcers.
• Diluted sauce retains all its qualities, but at the same time does not interrupt the taste of the dish and benefits the body by saturating it with amino acids, so you need to know how to make soy sauce for sushi.

How to dilute soy sauce?

Before diluting the soy sauce, make sure you can use the resulting quantity in two days or it will spoil. The diluted product can only be stored in a closed refrigerator.

There are several ways to prepare soy sauce for rolls:

1. Mix 100 ml of soy sauce with 80 ml of cold boiled water and 10 g of mirin. A simple sauce for sushi is ready!
2. Combine 130 ml of soy sauce, 100 ml of water and 30 g of mirin in a saucepan. Heat the mixture well, then cool and serve for sushi. The taste of such a sauce is richer and more original.
3. Pour 15 g of kelp in 250 ml of water, then boil everything over low heat for five minutes and leave to infuse for half hours. You can use kombu seaweed, but in this case you will have to cook it for about two hours. Cool the finished broth and mix it with soy sauce in equal proportions. This option turns out to be the most unusual, with a brightly pronounced sea flavor.

Now you know how to dilute soy sauce for sushi. Feel free to experiment with classic Katana soy sauce and others ingredients for cooking Asian dishes to surprise family and friends with real Asian treats!