There are many things that distinguish Japanese cooking from other Asian cuisines. The most well known is probably the flavour ‘umami’.
We are all aware of the four main tastes — bitter, salty, sweet, and sour. Umami is the fifth, much lesser known flavour that can be used to describe many traditional Japanese dishes.
Umami is a little hard to put into words. The word itself means ‘pleasant savory taste’ and many people have described the flavour as being brothy or meat-like. From a scientific perspective, foods that are ‘umami' are high in an amino acid known as glutamate. Soy-based products, including soy milk, contain high levels of glutamate.
Soy milk is a common inclusion in many traditional Japanese dishes, from ramen to salmon miso soup. It provides a rich, creamy texture and an understated flavour. The fact that it is suitable for vegans and those who are lactose intolerant is just another added benefit!
Benefits of soy
Soy milk has long been one of the world’s most popular non-dairy alternatives. It is one of the oldest forms of plant-based milks and has recently witnessed a surge in popularity as more people become aware of the impacts that their food choices are having on the environment.
There are many benefits to drinking soy milk. To start with, it contains all nine essential amino acids, meaning that its protein content is very similar to cow’s milk. This is important for vegans and vegetarians who often struggle to get enough protein in their diet.
Soy milk has a very understated flavour. It is reasonably creamy and can be used in all types of recipes without overwhelming the flavour palette. This is particularly important in Japanese cuisine, which makes use of quite subtle, delicate ingredients.
Whether you are creating a delicious salmon miso soup or whipping up a Japanese style latte, soy milk is an excellent ingredient choice.
Traditional Japanese dishes
Feeling inspired with all this talk of umami and soy? Why not try your hand at these traditional Japanese recipes? All feature soy milk as a hero ingredient, so make sure you’ve got plenty handy!
Chicken katsu curry
Serves 4.
Ingredients:
● 5 tbsp olive oil
● 400g rice
● 1 cucumber, thinly peeled into ribbons
● Handful of mint leaves
● 2 onions, finely chopped
● 2 large carrots, finely chopped
● 1 additional carrot, thinly peeled into ribbons
● 4 cloves garlic, minced
● 1 tbsp fresh ginger, grated
● 1 tbsp curry powder
● 1 tsp turmeric
● 400ml soy milk
● 2 tbsp honey
● 300g chicken fillet strips
● 200g breadcrumbs
● 2 tbsp cornflour
Method:
1. Heat 1 tbsp of olive oil in a large pan over medium heat.
2. Add the chopped carrot and onions and cook until just starting to caramelise.
3. Add the garlic and ginger.
4. Stir through the curry powder and turmeric.
5. Add the liquids: soy milk and honey, as well as 100ml of water.
6. After stirring well, cover the pot and leave to simmer for 20 minutes.
7. Meanwhile, mix the cornflour with a little water. Salt and pepper as required.
8. In a separate bowl, prepare the breadcrumbs.
9. Dip the chicken fillet strips into the cornflour mixture before transferring them to the breadcrumb bowl. Coat well.
10. Once your curry sauce is fragrant, mix it well using a hand blender. It should be reasonably smooth.
11. Heat the remaining olive oil in a large fry pan over medium heat.
12. Add the coated chicken strips and cook until warm, crispy, and browned.
13. Cook the rice according to packet instructions.
14. Divide the rice between bowls and top with the chicken and curry sauce. The cucumber and carrot ribbons can be added on the side. Enjoy!
Soy milk purin
‘Purin’ is the Japanese word for pudding. This much loved traditional desert is only improved through the addition of soy milk. Serves 6.
Ingredients:
● Butter (for greasing)
● 3 tbsp warm water
● 6 tbsp sugar
● 2 cups soy milk
● ⅔ cup sugar
● 1 tsp vanilla extract
● 4 large eggs.
Method:
1. Grease six individual pudding molds using butter.
2. Combine the warm water and sugar in a small saucepan and heat until the mixture starts to thicken and brown.
3. Add extra water to reduce the sauce if required.
4. Divide the sauce amongst each of the molds.
5. Meanwhile, in a separate saucepan, heat the soy milk to approximately 60 ℃. Watch carefully to make sure that it doesn’t split (which will cause the puddings to become very bitter).
6. Dissolve the sugar into the milk and add the vanilla extract.
7. Remove the saucepan from the heat.
8. In a small bowl, whisk the eggs.
9. Gradually add the milk and sugar mixture to the eggs, beating as you go.
10. Once fully combined, pour the mixture through a strainer to remove any sediment.
11. Divide the egg mixture amongst each of the molds.
12. Place the molds in a steamer and steam on low heat for approximately 15 minutes, until fully cooked.
13. Let the puddings cool before removing them from the molds — enjoy!
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