3. Strain the mash through cheesecloth or a fine mesh strainer, collecting the liquid. Heat the liquid, dissolving sea salt to create a brine. Let this brine cool before returning it to the mash.

Each serving provides 669 kcal, 36g protein, 87g carbohydrates (of which 30g sugars), 17g fat (of which 2.5g saturates), 12g fibre and 1.9g salt. Soy sauce is a versatile storecupboard ingredient ...

As soon as the chicken is done searing, add soy ... sauce thickens and chicken becomes very tender, about 20 minutes. Toss cauliflower florets with remaining canola oil and season with salt.

Soy sauce ingredients include soybeans, wheat, salt ... soy-free, with less intense flavor than soy sauce. You can use coconut aminos as a one-to-one substitute or condiment in any recipe ...