I made this tori paitan recipe last year which uses white soy for the tare and it came out 10/10… leftover tare kept in the freezer and used for noodle bowls throughout the year. I should make another batch come to think of it
For the matsutake soy the first thing that comes to mind is making takikomi gohan. Make sure you have a good rice cooker! If you can get fresh matsutake mushrooms where you are then I would definitely recommend making this and subbing the regular soy with yours. https://www.justonecookbook.com/matsutake-gohan/
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https://www.reddit.com/r/ramen/comments/3i3afd/next_up_on_my_tour_of_ramen_styles_chicken_paitan/
I made this tori paitan recipe last year which uses white soy for the tare and it came out 10/10… leftover tare kept in the freezer and used for noodle bowls throughout the year. I should make another batch come to think of it
For the matsutake soy the first thing that comes to mind is making takikomi gohan. Make sure you have a good rice cooker! If you can get fresh matsutake mushrooms where you are then I would definitely recommend making this and subbing the regular soy with yours.
https://www.justonecookbook.com/matsutake-gohan/
White soy sauce is good for anything that you want to keep the original ingredients’ color. [Tamago Yaki](https://www.justonecookbook.com/tamagoyaki-japanese-rolled-omelette/) and [Chawanmushi ](https://www.justonecookbook.com/chawanmushi-savory-steamed-egg-custard/)come to mind. For anything, soups will be clearer, greens greener. I heard you can add a dollop on vanila ice cream to give it a deeper flavor.