34
Whats you fav secret ingredient to a common dish?
(piefed.social)
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
this post was submitted on 17 Mar 2026
34 points (100.0% liked)
Asklemmy
53623 readers
256 users here now
A loosely moderated place to ask open-ended questions
Search asklemmy ๐
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- !lemmy411@lemmy.ca: a community for finding communities
~Icon~ ~by~ ~@Double_A@discuss.tchncs.de~
founded 7 years ago
MODERATORS
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.