One of mine is potato salad. I always add a good splodge of french dressing
Anyone got a secret ingredient for vegetable soup? …mines always a tad bland. good chance to add requests.
One of mine is potato salad. I always add a good splodge of french dressing
Anyone got a secret ingredient for vegetable soup? …mines always a tad bland. good chance to add requests.
Soy sauce in lieu of salt, for pretty much anything liquidy. Gravy, soup, pasta sauce, what have you.
100%! Why have just salt when you can have salt and umami!
I also put a little soy sauce in the beaten egg mixture for omelette or scrambled eggs :)
because soy is such a dominant flavor, that’s why. it tends to over power everything and all you can taste is the soy sauce.
Your mileage may vary i suppose. Soy doesn’t seem to be a problem for Japanese cuisine, which I usually consider as tasting very light in comparison to a lot of food.
Tamagoyaki egg rolls for example use soy sauce and are delicious and not overpowering at all.
https://www.justonecookbook.com/tamagoyaki-japanese-rolled-omelette/
because it’s a condiment in Japanese cuisine, not an ingredient.
Did you see the recipe? It’s mixed in together with the egg before you cook it.