Ssoysauce

SOY SAUCE IS BEST FOR SUSHI
We don’t tend to give soy sauce a second thought as we shake it into a stir-fry or dip our sushi in it, but this unsung hero deserves our consideration. We overlook it because it’s designed to remain in the background: to enhance flavours, not override them. But if you love eating sushi, you’ll want to know how to get the best out of the delicate flavours and succulent textures.

Vegetarian Mushroom Thyme Gravy ❤️❤️

-Any kind of dried mushroom can be used. Sh*take mushrooms were utilized, but a mixture of dry mushrooms will offer more fascinating flavors. Replace the butter with olive oil and the cream with extra broth to make the dish vegan.

Ingredients:

1/3 cup dried mushrooms(sh*take or mixed)
2 cups vegetable stock
3 tablespoons butter
1 1/2 tablespoons minced shallot
3 tablespoons flour
3 tablespoons soy sauce
1/2 cup light cream
1 tablespoon sherry
1 tablespoon minced fresh thyme
1 pinch salt and pepper, plus more to taste

Directions:

-Bring vegetable stock to a boil. In a small bowl pour stock over mushrooms. Let soak for 20 minutes.

-Remove mushrooms from bowl, setting the stock aside for later. Mince or thinly slice the mushrooms.

-In a medium saucepan melt the butter. Add the minced shallot and saute for 5 minutes over medium heat until softened.

-Add the flour to the butter/shallot mixture stirring constantly. Cook for a 2 minutes.

-Gradually add 1 1/2 cups of the reserved vegetable stock(leaving mushroom sediment out), stirring well to incorporate after each addition. Cook over medium heat until thickened.

-Add the reserved mushrooms, soy sauce, cream, sherry & thyme to the gravy. Cook for a few more minutes until heated through and thickened to desired consistency. Season to taste with salt & pepper.

-Pour over anything on your plate!

Hong Kong, Maggi Seasoning

For first-generation Canadians like me, with parents from Hong Kong, Maggi Seasoning (pronounced like the name Maggie) is as as much a pantry essential as soy sauce or sesame oil. I grew up in a household where the dark liquid was an everyday addition to a whole variety of dishes.

Be it a delicate, steamed egg custard carefully topped with just a few drops or prawns stir-fried in the savoury liquid (leaving the cooked shells coated with an umami-rich flavour), few dishes were exempt. Even steaming bowls of instant ramen — already bursting with MSG — would receive two or three hits of the seasoning.