Smoked soy sauce adds a more intense flavour than regular soy sauce, and can add extra interest to Asian dishes. Soy sauce can be used in marinades or a brine for fish, and smoking it beforehand can give a new twist on that smoked flavour. For more Asian-inspired smoked recipes, check out Teriyaki Beef Bites or Marinated Duck Salad Rolls.
- Soy Sauce – 100ml
- Bradley Flavor Bisquettes – Cherry
- Put soy sauce in a heat-resistant large mouth bowl.
- Smoke for about 1 hour (70 – 80 °C or 158 – 176 °F). During that time, stir the soy sauce a few times.
- Remove bowl from the smoker and let the soy sauce cool.
- After it cools down, put in a clean jar or bottle.
- Let sit for one day and enjoy!