Moze biti bez glutena.
Sastojci: 250 ml soja sosa (ili bez glutena) ili zamene za soja sos, 50 ml vode, 1 kašika javorovog sirupa ili meda, 1 kašičica pirinčanog sirćeta, 1/2 kašičice đumbira u prahu ili sveže narendanog, 1 čen belog luka (sitno iseckan), prstohvat čilija u prahu (opciono).
Priprema:
1. U manjoj šerpi pomešajte soja sos ili zamenu za soja sos i vodu.
2. Dodajte javorov sirup, pirinčano sirće, đumbir, beli luk i čili (ako koristite).
3. Zagrevajte na srednjoj temperaturi (4) dok ne provri, zatim smanjite na srednje nisku (3) ili nisku (2) i pustite da lagano krčka 7–10 minuta.
4. Ostavite da se ohladi i procedite kroz sitno sito da uklonite komadiće belog luka i đumbira.
Sipanje sosa
6. Sos treba da bude vruć – odmah nakon kuvanja, dok je još ključao.
7. Sipaj sos u sterilnu, vrući flašu do vrha, pazeći da ivice budu čiste.
8. Zatvori odmah poklopcem dok je sos još vruć – toplota pomaže stvaranju vakuma koji produžava rok trajanja.
9. Okreni flašu naopako na par minuta da se stvori bolji vakum, zatim je okreni normalno i ostavi da se potpuno ohladi.
Čuvanje
- Čuvajte u sterilnoj flaši u frižideru.
- Neotvoreno: 1–2 meseca u frižideru.
- Otvoreno: do 2 nedelje u frižideru.
Napomena:
- Šećer ili sirup je opcionalan, ali pomaže da se ublaži kiselost i daje tamariju blagi karamel ukus.
- Ako želite gušći sos, možete dodati 1/2 kašičice gustina razmućenog u malo hladne vode i kuvati još par minuta.
💡 Praktični saveti za čuvanje tamari sosa nakon otvaranja:
1. Hlađenje: Nakon što otvoriš flašu, čuvaj sos u frižideru.
2. Poklopac: Uvek dobro zatvaraj flašu da vazduh ne ulazi i da se aroma sačuva.
3. Čisti pribor: Koristi čistu kašiku ili mericu svaki put kada sipaš sos, da se ne unesu bakterije.
4. Rok trajanja: Otvoreni tamari sos u frižideru može trajati 2 nedelje.
5. Pravilo za miris i ukus: Ako primetiš promenu boje, mirisa ili ukusa, bolje je ne koristiti sos.
Upotreba domaćeg tamari sosa
1. Salate i prelivi
- Može se koristiti direktno kao preliv za salate.
- Kombinuj sa maslinovim uljem, limunom, medom ili senfom za aromatičan preliv.
2. Marinade
- Idealan za mariniranje piletine, ribljih fileta, tofua ili povrća pre pečenja ili grilovanja.
- Dodaj đumbir, beli luk ili čili po ukusu za dodatnu aromu.
3. Kuvana jela i jela iz voka
- Dodaj u povrće, rezance, pirinač ili stir-fraj jela neposredno pred kraj kuvanja.
- Daje slan, bogat umami ukus bez potrebe za dodatnom soli.
4. Domaći sosevi i sosevi za umakanje
- Može poslužiti kao baza za hladne soseve, soseve za umakanje ili kombinacije sa tahinijem, kikirikijem ili jogurtom.
Dodatni saveti:
- Pre upotrebe dobro promešaj, jer se med ili javorov sirup može taložiti.
- Prilagođavaj količinu vode i začina po svom ukusu za blaži ili intenzivniji sos.
Can be gluten free.
Ingredients: 250 ml of soy sauce (or gluten-free) or substitute for soy sauce, 50 ml of water, 1 tablespoon of maple syrup or honey, 1 teaspoon of rice vinegar, 1/2 teaspoon of powdered or freshly grated ginger, 1 clove of garlic (finely chopped), a pinch of chili powder (optional).
Preparation:
1. Mix soy sauce or soy sauce substitute and water in a small saucepan.
2. Add maple syrup, rice vinegar, ginger, garlic and chili (if using).
3. Heat on medium heat (4) until boiling, then reduce to medium-low (3) or low (2) and simmer gently for 7–10 minutes.
4. Leave to cool and strain through a fine sieve to remove pieces of garlic and ginger.
Pouring the sauce
6. The sauce should be hot - immediately after cooking, while it was still boiling.
7. Pour the sauce into a sterile, hot bottle, up to the top, making sure that the edges are clean.
8. Close the lid immediately while the sauce is still hot - the heat helps create a vacuum that extends the shelf life.
9. Turn the bottle upside down for a few minutes to create a better vacuum, then turn it normally and let it cool completely.
Keeping
- Store in a sterile bottle in the fridge.
- Unopened: 1–2 months in the fridge.
- Opened: up to 2 weeks in the fridge.
Note:
- Sugar or syrup is optional, but helps to soften the acidity and give the tamari a slight caramel taste.
- If you want a thicker sauce, you can add 1/2 teaspoon of corn starch mixed in a little cold water and cook for a few more minutes.
💡 Practical tips for storing tamari sauce after opening:
1. Cooling: After opening the bottle, keep the sauce in the fridge.
2. Lid: Always close the bottle tightly so that air does not enter and the aroma is preserved.
3. Clean utensils: Use a clean spoon or scoop every time you pour the sauce, so that no bacteria are introduced.
4. Shelf life: Open tamari sauce in the fridge can last 2 weeks.
5. Rule for smell and taste: If you notice a change in color, smell or taste, it is better not to use the sauce.
Use of homemade tamari sauce
1. Salads and dressings
- It can be used directly as a dressing for salads.
- Combine with olive oil, lemon, honey or mustard for an aromatic dressing.
2. Marinades
- Ideal for marinating chicken, fish fillets, tofu or vegetables before baking or grilling.
- Add ginger, garlic or chili to taste for additional flavor.
3. Cooked dishes and dishes from the wok
- Add it to the vegetables, noodles, rice or stir-fry dishes just before the end of cooking.
- Gives a salty, rich umami taste without the need for additional salt.
4. Homemade sauces and dips
- Can be used as a base for cold sauces, dips or combinations with tahini, peanuts or yogurt.
Additional tips:
- Stir well before use, as honey or maple syrup may settle.
- Adjust the amount of water and spices according to your taste for a milder or more intense sauce.
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