This delicious, aromatic and easy-to-make stock is used for Chinese-style braising of beef and chicken. The quantities give here make about 2.25 litres / 4pt.
Japanese Kikkoman soy sauce is the best, but it is too expensive for use in such quantity. Buy an imported Chinese brand from an Oriental market where they sell soy sauce in litre bottles (and larger) very cheaply. Sake is a dry rice wine rather like sherry, while mirin is a sweeter rice wine; both are Japanese but used widely in Chinese cooking and widely available in Oriental markets, as are star anise and dried tangerine peel.
Put all the ingredients into the saucepan with 1.1 litres / 2pt of water and bring to the boil. Lower the heat and simmer for 30 minutes.
The soy master stock will keep in the fridge indefinitely if you sieve it store in a clean lidded container and remember to boil it up twice a week.
© 1993 Alastair Little and Richard Whittington estate. All rights reserved.