‘Bannō’ Soy Sauce
‘Bannō’ Soy Sauce

Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to make a special dish, ‘bannō’ soy sauce. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

‘Bannō’ Soy Sauce is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. ‘Bannō’ Soy Sauce is something that I’ve loved my whole life. They’re fine and they look fantastic.

'Bannō' is a Japanese word that means 'versatile' or 'all-purpose'. I often use Soy Sauce, Garlic, Ginger and Toban Djan (Chilli Bean Sauce) for seasoning. I thought I should have a bottle of the sauce that combines all those ingredients. This fermented mixture of soy beans, wheat, salt, and koji rice mould is one of the most widely utilised condiments in Japan, seasoning everything.

To get started with this recipe, we have to prepare a few ingredients. You can have ‘bannō’ soy sauce using 5 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make ‘Bannō’ Soy Sauce:
  1. Take 1/2 cup Soy Sauce
  2. Make ready 1-2 cloves Garlic *grated
  3. Prepare 1 small piece Ginger *grated
  4. Prepare 2 teaspoons Toban Djan (Chilli Bean Sauce) *OR Chilli Flakes as required
  5. Make ready 2 teaspoons Sesame Oil

Soy sauce is a salty liquid condiment traditionally produced by fermenting soybeans and wheat. Here's my homemade recipe for soy sauce. Whisk all ingredients together until dissolved and pour into a bottle with a tightly sealed top. Soy sauce is a lot like wine.

Instructions to make ‘Bannō’ Soy Sauce:
  1. Combine all ingredients and keep in a clean bottle or jar.
  2. Note: Depending on the dishes, you can add extra ingredients such as Sugar, Spring Onion, Vinegar, or etc.

Whisk all ingredients together until dissolved and pour into a bottle with a tightly sealed top. Soy sauce is a lot like wine. The longer it ages, the more interesting and complex its flavor. Koikuchi (dark): Japanese soy sauces are split into dark (koikuchi) and light (usukuchi) with the former being more commonly used. Most major supermarket brands available in the U.

So that’s going to wrap it up for this special food ‘bannō’ soy sauce recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!