📝 About This Recipe
This Smoked Soy Sauce is a transformative condiment that marries the ancient Japanese tradition of shoyu with the deep, rustic soul of hardwood smoke. By utilizing a cold-smoking technique, we infuse a high-quality fermented base with layers of cherrywood and hickory without altering its delicate protein structure. The result is a sophisticated, velvet-textured liquid that brings a 'grilled-over-coals' essence to everything from raw sashimi to vanilla bean ice cream.
🥗 Ingredients
The Liquid Base
- 2 cups High-quality Koikuchi Shoyu (preferably traditionally brewed and non-GMO)
- 2 tablespoons Mirin (hon-mirin for a subtle sheen and sweetness)
- 1 piece Kombu (2-inch square, wiped with a damp cloth)
Aromatic Infusion
- 1 piece Dried Shiitake Mushroom (sliced thinly to increase surface area)
- 1/2 teaspoon Toasted Sesame Oil (to help carry fat-soluble smoke compounds)
- 2 slices Fresh Ginger (smashed to release juices)
Smoking Components
- 2 cups Cherrywood Chips (for a sweet, fruity smoke profile)
- 1/2 cup Hickory Wood Pellets (for a robust, traditional backbone)
- 1 tablespoon Dried Orange Peel (added to the smoker for a citrus aromatic lift)
👨🍳 Instructions
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1
In a small saucepan over very low heat, combine the soy sauce, mirin, kombu, dried shiitake, and ginger. Bring to a bare simmer (do not boil) for 5 minutes to marry the flavors.
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2
Remove from heat and let the mixture steep until it reaches room temperature. Strain the liquid through a fine-mesh sieve into a wide, shallow glass or stainless steel baking dish.
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3
Stir in the toasted sesame oil. The oil creates a thin film on the surface which helps trap the smoke particles and incorporate them into the liquid.
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4
Prepare your cold-smoking setup. If using a traditional smoker, ensure the temperature stays below 80°F (26°C) by using a smoke generator or a tray of ice beneath the soy sauce.
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5
Place the shallow dish of soy sauce on the smoker rack. The wider the surface area of the dish, the more smoke the liquid will absorb.
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6
Ignite your wood chips and dried orange peel. Ensure you have a steady, thin blue smoke rather than heavy, billowing white smoke which can taste bitter.
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7
Cold smoke the soy sauce for 2 hours. Every 30 minutes, briefly open the smoker and gently stir the liquid with a glass rod or stainless spoon to expose fresh surface area.
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8
After 2 hours, taste a small drop. If you desire a more intense 'campfire' profile, continue smoking for another 1-2 hours.
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9
Once the desired smokiness is achieved, remove the dish from the smoker. The liquid may have reduced slightly, intensifying the salt and umami.
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10
Transfer the smoked soy sauce into a clean glass bottle or jar. Do not seal it immediately; let it rest uncovered for 30 minutes to let the harshest smoke vapors dissipate.
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11
Seal the bottle and refrigerate. For the best flavor, allow the sauce to 'mellow' in the fridge for at least 24-48 hours before using.
💡 Chef's Tips
Always use a shallow dish; depth is the enemy of smoke absorption in liquids. If you don't have a smoker, a handheld smoking gun works beautifully—just trap the smoke in a sealed bowl for 10 minutes and repeat 5 times. Avoid mesquite wood as it is too aggressive and can overpower the delicate fermented notes of the soy. If the sauce becomes too salty due to evaporation, balance it with a teaspoon of water or a splash more mirin. Store in a dark glass bottle to prevent light from oxidizing the delicate smoke compounds.
🍽️ Serving Suggestions
Drizzle over fresh Hamachi or Maguro sashimi to add a grilled dimension to raw fish. Use as a finishing salt replacement for a medium-rare Wagyu ribeye steak. Whisk into a clarified butter sauce for the most incredible popcorn seasoning you've ever tasted. Add a teaspoon to a classic Bloody Mary for a savory, mysterious depth. Surprisingly delicious when drizzled sparingly over high-quality vanilla bean gelato with a pinch of sea salt.