Less salt in soy sauce                                          September 2006

Less Salt in Soy Sauce

Loulou Brown discovers the delights of a new low-salt soy sauce

 

Kikkoman, the Japanese family-owned firm who manufacture soy sauce, have now gone one better and have brought out a new, less salty, soy sauce. It’s called Kikkoman Less Salt Soy Sauce and the flavour is slightly different and much subtler. In addition, there is 43 per cent less salt than in the Kikkoman regular soy sauce.

There are no artificial flavourings or colourings, and the sauce comes in the same distinctive tapered Kikkoman bottles, with green caps to distinguish them from the original.

The new low salt soy sauce can be used in just the same way as the original: as flavouring for sauces and as an essential ingredient in stir-fry cooking. It can also, as I’ve discovered to my delight, be used as an excellent addition to salad dressing (the original was, in my view, far too salty to be used for this purpose).

I’ve used the new soy sauce in the following recipe. The result, I can assure you, is delicious.

Gilled Tiger Prawns (for 5 people as an appetiser)

Ingredients

About ten Tiger prawns with shells on
Juice of half a lemon
Quarter of a teaspoon chilli flakes
Three tablespoons Kikkoman Less Salt Soy Sauce
One tablespoon good olive oil
One clove of garlic, peeled and grated
Half a teaspoon of ginger (finely cut up flakes of fresh ginger)

Method

Butterfly the prawns in their shells by snipping through the shell along the crest of the back with a pair of scissors. Then turn the prawns over and flatten them out. Mix all the other ingredients together and spoon half the mixture over the prawns. Leave the prawns with their marinade in the fridge for an hour.
To cook, use an overhead grill. Arrange the prawns flesh side up in the grill pan and brush with more marinade. Place under a very hot grill for a minute, the remove and brush with more marinade. Cook for a further two minutes before repeating the brushing. Continue with this method until the prawns are cooked.

You can also barbecue the prawns. Grill them with the shell nearest the heat.


 

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