CherryWhats you fav secret ingredient to a common dish?
https://piefed.social/c/asklemmy/p/1887002/whats-you-fav-secret-ingredient-to-a-common-dish
JakenVeinaSoy sauce in lieu of salt, for pretty much anything liquidy. Gravy, soup, pasta sauce, what have you.
100%! Why have just salt when you can have salt and umami!
I also put a little soy sauce in the beaten egg mixture for omelette or scrambled eggs :)
because soy is such a dominant flavor, that’s why. it tends to over power everything.
Your mileage may vary i suppose. Soy doesn’t seem to be a problem for Japanese cuisine, which I usually consider as tasting very light in comparison to western food.
Tamagoyaki egg rolls for example use soy sauce and are delicious and not overpowering at all.
because it’s a condiment in Japanese cuisine, not an ingredient.