Tag: soy sauce

‘Soy’ vey: These cookies were quite the weird experiment

Post author By Lindsey Young
Post date August 31, 2023

These soy sauce chocolate chip cookies don’t look pretty, but they are tasty, sweet and chewy and don’t taste like soy sauce one bit.

“Well, these are a disaster,” I told Joey, pulling my baking sheet out of the oven. “I guess they won’t be going in the column.”

Earlier in the week, I was excited to try a recipe I ran across that used soy sauce in chocolate chip cookies. It sounded just weird enough that I had to see what they tasted like.

But then, catastrophe struck. I’m assuming I softened my butter a bit too much, because these cookies spread out like crazy, and I was bummed that the recipe was a total fail.

But then I tried one. And another one. And, dear reader, I must admit, several more, and they were, well…good.

They were thin, yes, and the chocolate chips kind of just hung out in the middles instead of spreading throughout the cookies, but they were tasty, and the texture was soft and chewy.

I was also delighted to find that they didn’t taste like soy sauce at all.

This recipe, aptly enough, comes from the Kikkoman website. You can find the original at https://kikkomanusa.com/homecooks/recipes/soy-sauce-chocolate-chip-cookies/. I doubled the vanilla in my version and increased the chocolate chips a bit.

Soy Sauce Chocolate Chip Cookies

These soy sauce chocolate chip cookies don’t look pretty, but they are tasty, sweet and chewy and don’t taste like soy sauce one bit.

Course Dessert, Main Course

Keyword chocolate chips, sea salt, semisweet chocolate chips, soy sauce, vanilla

Ingredients

1/2 cup butter
2/3 cup sugar
2 tablespoons soy sauce I used low-sodium
2 teaspoons vanilla
2 eggs
1 cup flour
1/2 teaspoon baking soda
12 ounces semisweet chocolate chips
1/4-1/2 teaspoon coarse or flaky salt

Instructions

Preheat the oven to 350 degrees.
Prepare two baking sheets by lining them with parchment paper, and set them aside.
In a mixing bowl, beat the butter and sugar until it is light and fluffy.
Beat in the soy sauce, vanilla and eggs. Finally, beat in the flour and baking soda.
When everything is well combined, fold in the chocolate chips.
Place the bowl in the freezer for 15 minutes.
Spoon out the dough onto the prepared baking sheets in rounded tablespoon scoops, leaving about two inches between them.
Bake for 12 minutes or until the edges of the cookies are browned. While they are still hot, sprinkle the cookies lightly with salt. Let them cool before transferring them to an airtight container.

Like I said, despite the weird secret ingredient, these were just darn good chocolate cookies. Honestly, I’m not sure why they spread out so badly for me—especially since I chilled my dough as directed.

But it ended up being a happy accident. Honestly, the fact that the cookies were thinner probably helped with the chewy texture.

“These are going into the column after all,” I told Joey through a large bite of cookie.

He just nodded.

He’s used to my strange kitchen shenanigans. Besides, he’s too polite to talk with his mouth full.

This piece first appeared in print on Aug. 31, 2023.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Tags chocolate chips, Kikkoman, sea salt, semisweet chocolate chips, soy sauce, vanilla

Main Dish

Make a great Asian dish like you’ve never had ‘beef’ore

Post author By Lindsey Young
Post date July 6, 2023

Mongolian beef features delicious seared steak with a sticky, yummy Asian-inspired sauce that goes great over a bed of rice.

I was so glad this week that the smoke detector in my kitchen isn’t particularly sensitive.

As I sauteed thin slices of steak on my stovetop, the room filled with a fine smoke that my exhaust fan just couldn’t keep up with.

I am normally really nervous about cooking anything on high heat. I think it goes back to the first place I moved into when I left home. The cooktop in my rental got extra, extra hot and led to my first experience with a grease fire, despite having the temperature set to what should have been a normal one for frying. (Always remember to smother a grease fire with a lid, and do not to try to put it out with water!)

My current oven is newer and behaves itself, though, so despite putting off a little smoke, my dish turned out absolutely delicious.

The recipe I tried comes from the blog “Dinner at the Zoo” by Sara Welch. You can find it at https://www.dinneratthezoo.com/mongolian-beef/. I added veggies and extra seasoning in my version.

Mongolian Beef

Mongolian beef features delicious seared steak with a sticky, yummy Asian-inspired sauce that goes great over a bed of rice.

Course Main Course

Cuisine Asian

Keyword bell pepper, brown sugar, flank steak, fresh ginger, green onion, minced garlic, sesame oil, soy sauce, top round steak

Ingredients

1 1/4 pounds flank or top round steak sliced thinly
1/4 cup plus 2 teaspoons cornstarch, divided
3 tablespoons vegetable or canola oil I ended up needing more than this
2 bell peppers any color, cut into strips
1/2 cup green onions cut into 1/4-inch pieces
6 to 8 cloves garlic minced
2 teaspoons fresh ginger minced (I used ginger paste)
1 teaspoon sesame oil
1/2 cup soy sauce
1/3 cup water
1/2 cup brown sugar
salt and pepper to taste
rice or rice noodles and sesame seeds for serving

Instructions

Cut the steak into one-inch-wide strips and add it to a plastic bag with 1/4 cup of cornstarch. Seal the bag and shake to evenly coat the strips.
Prepare a plate by lining it with a paper towel and set it aside.
In a large skillet, heat the vegetable oil on high heat.
Once the oil is hot, add the strips of steak in a single layer. Saute for a few minutes on each side until the meat is browned. Remove the strips from the skillet and place them on the paper-towel-lined plate.
Continue in batches (adding more oil if it’s sticking) until all the meat is browned.
Turn the heat down to medium-high heat, add a bit more oil if necessary and add in the bell peppers and green onions. Saute until they reach your desired level of doneness. Toss in the garlic and ginger and saute for about 30 seconds to a minute.
Add the sesame oil, soy sauce, water and brown sugar to the pan, making sure to scrape the bottom for any good, browned bits from the steak and the veggies. Let the mixture come to a simmer, stirring regularly.
In a small bowl, combine the other two teaspoons of cornstarch with one tablespoon of cold water. Stir the cornstarch slurry into the skillet and bring the mixture to a boil. Once the mixture is starting to thicken, reduce the heat to low, and stir in the steak. Make sure to mix well to evenly coat everything.
Add salt and pepper as desired (I didn’t have to add any salt at all, thanks to the other seasonings. It’s better to taste the sauce first.)
Serve over prepared rice or rice noodles and top with sesame seeds.

This was amazing. In fact, I have already made a second batch of this one in the time since I first tried it. The sauce is sticky and has tons of great flavor without being cloyingly sweet. This also reheats super well as leftovers, so be sure to make some extra rice or noodles so you have pre-made meals for later in the week.

And pay attention to your own stovetop’s “high” setting when you try this. Some are more sensitive than others—as are some smoke detectors. But as long as you get a good sear on your meat, I promise you won’t be disappointed.

This piece first appeared in print on July 6, 2023.

Tags bell pepper, brown sugar, flank steak, fresh ginger, green onion, minced garlic, sesame oil, soy sauce, top round steak

Side Dish Snack

‘Eggs’plore a new treat with Mayak Gyeran

Post author By Lindsey Young
Post date June 8, 2023

Mayak eggs are marinated soft-boiled eggs that take on a ton of flavor from sauces and vegetables. In Korean cooking, they are traditionally eaten as a side dish over rice.

I have made a lot of dishes over the years that are extremely recognizable to many Midwesterners.

From cornbread and biscuits to casseroles and pies, I haven’t made too many recipes that scared folks off.

This week, though, I’m afraid that I may have upped the fear factor for some of you who aren’t overly adventurous with your palates.

Honestly, I was pretty unsure of trying this recipe when I first found it, too. While this is a very popular Korean side dish of marinated eggs, it conjured visions of grocery store shelves with jars of pickled orbs, floating in mysterious pink liquid, to my mind, and I was a little scared.

I didn’t need to be, though. These, while definitely different than any egg preparation I have ever tried, were pretty darn good. The name of the recipe in Korean is “Mayak Gyeran,” which translates to “drug eggs.” The good news is, there’s nothing addicting outside of the flavor, though.

This comes from the blog “What Great Grandma Ate” by Jean Choi. You can find the original post at https://whatgreatgrandmaate.com/mayak-eggs/. I added extra garlic in my version and did not follow the original recipe’s way of making this soy and gluten free. See her blog post for those ingredients.

Mayak Eggs

Mayak eggs are marinated soft-boiled eggs that take on a ton of flavor from sauces and vegetables. In Korean cooking, they are traditionally eaten as a side dish over rice.

Course Side Dish

Cuisine Korean

Keyword chile peppers, drug eggs, green onions, honey, jammy eggs, marinated eggs, Mayak eggs, Mayak Gyeran, minced garlic, sesame seeds, soft-boiled eggs, soy sauce

Ingredients

6 eggs
1 tablespoon white vinegar
1 teaspoon salt
1 tablespoon sesame seeds
3/4 cup soy sauce
1/4 cup water
3 tablespoons honey
4 green onions chopped
6 cloves garlic minced
2 chili peppers red or green, chopped (I used serranos)
1/2 teaspoon salt

Instructions

Fill a saucepan large enough to fit all of your eggs about three-quarters full with water. Add in the vinegar and salt. Bring the water to a boil.
Once the water is boiling, carefully add the eggs and let the water continue to boil for six minutes.
While the eggs boil, prepare a large bowl with cold water and lots of ice. After the six minutes, carefully transfer the eggs from the boiling water to the ice bath, and let them cool for at least five minutes. Carefully peel the eggs and return them to the ice bath while you prepare the marinade.
Heat a dry skillet over medium heat. Once it is hot, add in the sesame seeds, stirring them regularly, until they are lightly browned. Remove them from the heat.
Choose a container (with a lid) that will fit all the eggs and let them be fully submerged in the marinade. In that container, combine the toasted sesame seeds, soy sauce, water, honey, onions, garlic, chili peppers and salt. Stir well to combine and add the eggs.
Seal the container and refrigerate at least eight hours.
These can be eaten on their own, if you desire, or more commonly, over rice, along with some of the marinade as a sauce.

We ate these in two ways: once by themselves and once on top of some toast, slathered in fresh avocado. Both were good, and I think we’ll make these again to eat over rice or added to some garlic ramen.

It’s tough to explain the flavor of these eggs. The soy sauce ends up taking on a less strong flavor, thanks to the other additions, and despite the spicy peppers, there was no heat to these at all. Also, because you only boil the eggs for six minutes, you end up with a soft-boiled, jammy egg that adds a nice texture.

This might cause a few folks in your household to raise an eyebrow when they open the fridge, but if you can convince them to give it a try, they might stop thinking you’re crazy and start thinking you’re a genius. At least, that’s always the hope.

This piece first appeared in print on June 8, 2023.

Tags chile peppers, drug eggs, green onions, honey, jammy eggs, Korean, marinated eggs, Mayak eggs, Mayak Gyeran, minced garlic, sesame seeds, soft-boiled eggs, soy sauce

Main Dish

Don’t tarry(yaki), and make this chicken dish today

Post author By Lindsey Young
Post date June 1, 2023

Chicken teriyaki has a rich sauce that is easy to make and is perfect to eat over fried or white rice.

On evenings where there isn’t much on television and we can’t decide on something to stream from the myriad of services we subscribe to, Joey and I will often find ourselves scrolling through our respective social media feeds, sending each other funny or interesting videos from our spots across the couch from one another.

Quite a few of them tend to feature new recipes. I send him videos of delicious food to make on a smoker or grill, and he sends me a variety of dishes he thinks I ought to try.

Such was the origin of this week’s recipe. After watching the video for this dish probably 20 times, I finally had the ingredients and the procedure figured out, so the good news for you is that it’s all here now, in writing.

This came from an online video by Gideon General. You can find him on Instagram @gidsgids. I added extra garlic to my version.

Chicken Teriyaki

Chicken teriyaki has a rich sauce that is easy to make and is perfect to eat over fried or white rice.

Course Main Course

Keyword chicken, chicken thighs, garlic, ginger, rice vinegar, rice wine, rice wine vinegar, sake, sesame seeds, soy sauce, teriyaki

Ingredients

2 tablespoons oil divided
2-4 boneless chicken thighs
salt and pepper to taste
2 tablespoons fresh ginger minced
6 cloves garlic minced
1/2 cup rice vinegar
1/2 cup sake rice wine
1/4 cup soy sauce
1/2 cup water
1 1/2 tablespoons sugar
1 1/2 tablespoons cornstarch
3 tablespoons water
1 tablespoon sesame seeds

Instructions

Trim any excess fat from the chicken thighs and season them with salt and pepper.
In a skillet with a lid, heat one tablespoon of oil over medium heat. Add the chicken thighs and cook for five to 10 minutes or until the chicken is nicely browned on one side. Flip the thighs over and saute for another five to 10 minutes, with the lid on, until the chicken reaches an internal temperature of 165 degrees.
While the chicken cooks, add the other tablespoon of oil to a saucepan over medium heat.
Add the ginger and saute for three to five minutes. Toss in the minced garlic and saute for a few more minutes until it is very lightly browned.
Add the rice vinegar, sake, soy sauce, half-cup water and sugar to the saucepan. Stir to combine, and raise the temperature to medium-high to bring the mixture to a boil.
In a small bowl, combine the cornstarch with three tablespoons water.
Once the mixture in the saucepan is boiling, stir in the cornstarch. When it is again boiling, remove the pan from the heat and stir in the sesame seeds.
Pour the sauce in the skillet with the chicken (lid off), and let it cook down a bit to thicken the sauce, making sure to baste the chicken in the sauce as it cooks. After a few minutes, serve the chicken, along with extra sauce. We had ours over fried rice.

The leftovers we had from this were also out of this world. Those we ate over white rice, and it was a great combination, too. We also sauteed some bell peppers and mushrooms to go into the sauce with our leftovers, and it was an excellent addition, so I highly recommend doing that if you want to stretch your meal a little further.

And I finally got something good out of social media for a change, which I appreciated. The only drawback to trying to glean a recipe from a video, though, is after watching beautiful, perfectly cooked chicken over and over and over again, you get pretty hungry.

This piece first appeared in print on June 1, 2023.

Tags Asian cooking, chicken, chicken thighs, garlic, ginger, rice vinegar, rice wine vinegar, sake, sesame seeds, soy sauce, teriyaki

Main Dish

Sprinkle in something new with peppered beef

Post author By Lindsey Young
Post date January 20, 2022

Peppered beef is lightly spiced with black pepper and complemented with Asian seasonings and fresh vegetables.

When my sister and I were growing up, my mom always joked she was going to open a restaurant called “I don’t care,” thanks to the number of times we uttered the phrase when the family was choosing where to eat.

On the occasions when we did care, there were certain places that turned into a bit of a debate for us in the back seat.

I, for one, loved going to a good Chinese buffet. My sister, not so much.

On the rare occasions I would convince her that, yes, she would find plenty to eat that suited her tastes, one of my favorite food items to grab was some peppered beef. The combination of steak with sauteed peppers and onions was (and still is) one of my favorites.

I was reminded of those trips this week when I decided to try making some peppered beef in my own kitchen, and I have to say that it turned out great.

This comes from the blog “Kitchen Sanctuary” by Nicky Corbishley. You can find the original post at https://www.kitchensanctuary.com/black-pepper-beef/. I added extra garlic to my version.

Peppered Beef

Peppered beef is lightly spiced with black pepper and complemented with Asian seasonings and fresh vegetables.

Course Main Course

Cuisine Chinese

Keyword bell pepper, black pepper, fish sauce, garlic, ginger, oyster sauce, rice wine vinegar, sesame oil, soy sauce, steak, yellow onion

Ingredients

1 pound steak sliced thinly (I used charcoal steak)
2 teaspoons black pepper or more, to taste
salt to taste
4 tablespoons oil I used canola
1 teaspoon sesame oil
1 large onion cut into quarter-inch strips
2 large bell peppers cut into quarter-inch strips (any color)
2 tablespoons cornstarch
2 tablespoons soy sauce
2 tablespoons fish sauce or oyster sauce
1 tablespoon rice wine vinegar
1/2 cup beef stock or broth
4 to 6 cloves garlic minced
1 teaspoon fresh ginger minced
rice for serving

Instructions

Season the sliced steak with the black pepper and salt.
In a wok or deep frying pan, heat the canola and sesame oils over high heat. Once the pan is hot, add the steak and fry for a couple minutes, until it is browned, stirring constantly.
Remove the steak from the pan and turn the heat to medium. If there isn’t much oil left in the pan, add another tablespoon of canola oil and toss in the onions and peppers.
Saute for several minutes until they reach your desired level of tenderness.
While the vegetables cook, combine the cornstarch, soy sauce, fish/oyster sauce, rice wine vinegar, beef stock and more black pepper (to taste) in a small bowl. Stir to combine.
Once your vegetables are cooked through, add the garlic and ginger to the pan and saute for about two minutes.
Add the sauce from the bowl, along with the steak (and any accumulated juices) to the pan, and stir to coat the vegetables and meat with the sauce. Turn the heat to medium-low and cook for another couple of minutes until the sauce thickens and everything is heated through.
Serve over rice.

Joey raved about how good this meal was all during dinner. It was peppery without being overly spicy, and the sauce was fantastic. I ended up doubling the recipe for plenty of leftovers later in the week, which was a great move. Who doesn’t like leftover Chinese food?

Actually, I can tell you one person who isn’t a fan of Chinese food—fresh or left over. Or at least that was true. After we were both adults, my sister and I were spending an afternoon together, and when it came time for us to decide what to grab for lunch, she suggested a nearby Chinese restaurant.

“I thought you hated Chinese food?!” I told her, remembering all of our backseat battles.

She just shrugged.

“I guess I got over it,” she said.

Sisters…am I right?

This piece first appeared in print on Jan. 20, 2022.

Tags bell peppers, black pepper, Chinese, fish sauce, garlic, ginger, oyster sauce, rice wine vinegar, sesame oil, soy sauce, steak, yellow onion

Main Dish Soup

Spicy ramen makes ‘miso’ happy

Post author By Lindsey Young
Post date April 29, 2021

Spicy garlic ramen comes together in about 15 minutes, has lots of levels of flavor and is extremely easy to customize with your favorite ingredients.

One of the first meals Joey and I had inside a restaurant after we were officially vaccinated for COVID-19 was to try out some local spicy garlic ramen we heard about online.

The restaurant serves its spicy ramen in levels, with each level getting progressively hotter. Joey started off asking for a relatively high number, and the sweet girl at the counter just shook her head at him and asked if he was sure. He went with a lower option, just in case.

We really enjoyed the ramen. It was flavorful and just the right amount of spicy. It made for a great meal, so of course, we decided we had to figure out how to make some spicy garlic ramen for ourselves at home.

If you’re not into spicy flavors, I’d recommend starting with less of the sambal oelek, which is a spicy chili sauce. I used only one tablespoon the first time, and in the four or five times I’ve made this since, I added a second tablespoon, and it gives it a good “makes your nose run” heat.

This comes from the blog “40 Aprons” by Cheryl Malik. You can find her original post at https://40aprons.com/15-minute-spicy-ramen/. I added extra garlic in my version.

Spicy Garlic Ramen

Spicy garlic ramen comes together in about 15 minutes, has lots of levels of flavor and is extremely easy to customize with your favorite ingredients.

Course Main Course

Keyword garlic, gingerbread, miso paste, ramen, sambal oelek, sesame oil, soy sauce, spicy

Ingredients

4 cups chicken or vegetable broth
1- inch knob fresh ginger cut into fourths
8 cloves garlic minced
1 tablespoon miso paste
1-2 tablespoons sambal oelek
2 tablespoons soy sauce
2 teaspoons sesame oil
dash rice wine vinegar
2 blocks ramen
Optional toppings: soft-boiled eggs sliced green onion, sesame seeds, fresh sliced mushrooms, etc.

Instructions

Combine the broth along with one cup water in a medium-sized pot. Toss in the ginger, garlic, miso paste, sambal oelek, soy sauce, sesame oil and rice wine vinegar and stir to combine.
Bring the mixture to a boil and then reduce the heat to a simmer, letting the flavors meld for 10 minutes.
If you are serving this with soft-boiled eggs, place your eggs in a pot and just cover them with cold water. Bring to a rapid boil and remove from heat after six minutes. Drain the eggs and immediately plunge them in a bowl of ice water, and set them aside while your ramen finishes.
To finish off the ramen, remove the slices of ginger, and bring the broth back to a low boil and drop in the blocks of noodles. Cook for two minutes or until the noodles reach your desired level of doneness.
Serve with whatever toppings you choose.

This was so, so good. I don’t normally make something again, let along numerous times, before I share a recipe with you guys, but this one was so good that it has its own card in my recipe box already.

It’s so easy to add extras, too. You could add shrimp or chicken or tofu, too, if you want some protein in there.

And the nice thing about controlling the spice level yourself is even if you guess wrong, you don’t have to deal with the judgmental eyes of a cashier, silently telling you, “I told you so.”

This piece first appeared in print on April 29, 2021.

Tags garlic, ginger, ramen, sambal oelek, sesame oil, soy sauce, spicy

Crockpot Main Dish

Don’t let me ‘cashew’ skipping this recipe

Post author By Lindsey Young
Post date November 19, 2020

Cashew chicken finishes cooking in the crockpot and features great flavors as well as a wonderful, nutty crunch.

If you’re bored and want to blow your mind sometime, I highly recommend doing a quick web search for how cashews grow.

I have assumed for a long time that cashews, just grow inside a normal shell and look pretty much like a walnut or a peanut. But they don’t. At all.

Instead, the nut, which hails from Brazil, grows like a little tail off the bottom of a cashew apple. According to an article by Matthew Baron, people thought cashews were poisonous for a long time, because their shell contains a skin irritant—kind of like poison ivy.

Baron points out that, for that reason, you can’t actually buy unshelled cashews. I had never really considered that I haven’t ever cracked open a cashew before.

I started thinking about cashews this week, because Joey forwarded me a social media post with a recipe for cashew chicken and asked if I would be willing to add it to my experiment list. I, of course, obliged, and the results were great.

I don’t have a source for this recipe. It’s one of those that has been out circulating on Facebook, and the original author hasn’t been included. I did adjust the garlic and ginger for my version, though.

Cashew Chicken

Cashew chicken finishes cooking in the crockpot and features great flavors as well as a wonderful, nutty crunch.

Course Main Course

Cuisine Chinese

Keyword cashew, chicken, crockpot

Ingredients

2 pounds boneless chicken breasts or thighs
1/4 cup flour
1/2 to 1 teaspoon black pepper
1 tablespoon canola oil
1/4 cup soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon brown sugar
4 garlic cloves minced
1/2 rounded teaspoon ginger
1/4 teaspoon red pepper flakes
1/2 cup cashews

Instructions

Cut the chicken into about one-inch chunks. Combine the flour and black pepper in a large Ziploc, and add the chicken. Seal the bag and shake to evenly coat the chicken in the flour and pepper mixture.
Heat the canola oil over medium heat in a skillet and add the coated chicken, sauteing until it’s browned. (Don’t worry about whether it’s cooked through; it’s going to go into a crockpot next.)
Place the browned chicken into a crockpot.
In a bowl, whisk together the soy sauce, rice wine vinegar, ketchup, brown sugar, garlic, ginger and red pepper flakes and then pour over the chicken in the crockpot.
Cook for four hours on low heat.
Mix in the cashews, and serve over rice or lo mein noodles.

This was absolutely delicious. The cashews added a nice crunch, and the sauce was awesome. It was just the right amount of sweet and not spicy at all.

This is also really easy to double, which is what we did, and the leftovers heat up really nicely in the microwave.

And I was excited to have some leftover cashews in my pantry to snack on. Apparently, they’re a lot more interesting than I ever knew and have come a long way from being a “poisonous” nut on a tree to hanging out in my crockpot.

This piece first appeared in print on Nov. 19, 2020.

Tags cashew, chicken, Chinese, garlic, ginger, rice wine vinegar, soy sauce