Add the flavor of soy sauce with just a shake or two. Blend the powder with water for fresh soy sauce. Use in dry seasoning blends, snacks, meat, poultry, jerky, and marinades. Stores and travels well. Great for emergency food supplies.
|Purchase of this item
qualifies your entire order for $5 ground shipping!
Click here for details.
Net Weight: 10 pounds / 160 ounces / 4.54 kg.
Quantities of 2 or more will be packaged into one bag.
Other sizes available. Click here to view/purchase them.
Reconstitution: 1/2 cup (4 fl. oz.) water to 4 tsp. soy sauce powder.
Volume: 1 pound = approx. 2.78 cups.
Ingredients: shoyu soy sauce (soybeans, salt, wheat), malodextrin, salt. Contains wheat and soy ingredients. Packaged in a facility that also packages milk, egg, sesame, peanuts, and tree nuts. May contain bioengineered ingredient(s). Manufactured by Wan Ja Shan.
Country of Origin: USA
We use this to make our Teriyaki Sauce Powder.
Recipe: Unfried Rice
One pot and a lid - no wok required - to make a quick dinner or side dish.
4 cups water
2 cups long-grain white rice
1 egg - beaten
2 Tbls. butter OR 1 Tbls. butter powder
2 Tbls. dried minced onion
1 Tbls. soy sauce powder
1 tsp. chicken soup base OR chicken broth mix
1 cup frozen peas and carrots blend (thawed is better, but not necessary)
~ In a 2-quart saucepan over medium-high heat, bring water to a boil.
~ In the meantime, measure the rice into a sieve and rinse thoroughly under cold water for at least 1 minute; set aside to drain.
~ Once the water is boiling, slowly pour the beaten egg into the water while whisking briskly with a fork. This will create thin threads of cooked egg.
~ Stir rice and remaining ingredients into water, bring back to a boil, then reduce heat to low, cover, and cook for 20 minutes. Do not open lid or stir.
~ After the 20 minutes is up, remove the pot from the burner and allow to rest for 5 minutes with the lid on.
~ Fluff with a fork and serve.
Note: You can add diced, cooked chicken or pork or even a can of shrimp to the rice and make it a meal.