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Whats you fav secret ingredient to a common dish?
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this post was submitted on 17 Mar 2026
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Asklemmy
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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.