Ninniku Shoyu: Garlic-Infused Soy Sauce
“Shoyu (醤油)”, known as soy sauce in English, is a quintessential Japanese seasoning, together with miso fermented soybean paste.
It is widely used in many countries and can easily be obtained outside Japan using online marketplaces.
Shoyu or soy sauce has been a kitchen staple in households in Japan, where many people prefer it to any other seasoning and use it in almost any food, including onigiri, steak, and salad.
It forms the base in many things, and when I think of soy sauce-based seasonings, what comes to my mind right away is “ninniku shoyu (にんにく醤油: garlic soy sauce)”.
Ninniku Shoyu (にんにく醤油)
Ninniku shoyu is garlic-infused soy sauce. It is a versatile seasoning that stimulates the appetite, as the sauce has a deep taste and a pleasant aroma from ninniku or garlic.
Ninniku shoyu is relatively easy to make, as seen in this recipe. The resulting garlic soy sauce can be preserved for up to a month in the fridge.
- Remove the skin of garlic cloves (1 head) and cut off the root ends.
- Put soy sauce (100 ml) in a jar (sterilized by boiling in water), and add the prepared cloves.
- Close the lid and let the sauce rest for two weeks in the fridge.
Also, some people like to make it with ingredients such as red chili peppers, herbs, or green shiso (perilla) leaves.
As mentioned above, ninniku shoyu is a multi-purpose seasoning. You can use it in many dishes in place of regular soy sauce, and it goes perfectly with beef/hamburg steak.