Soy Master Stock

Preparation info

  • Makes About

    2.25 litres

    • Difficulty

      Easy

Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

  • About

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

Ingredients

Method