From Kathleen Purvis’ blog I’ll Bite:
Butter and soy sauce are having a moment. When you put the two together for a simple sauce, you get the ultimate in umami-ness, that hard-to-define sensation that’s sometimes called meatiness or savoriness.
I’ve heard shoutouts in favor of the combination recently from both former Gourmet editor Ruth Reichl and New York Times writer Sam Sifton. On a recent rainy night when I had shrimp in the freezer and wild mushrooms on hand, I used their inspiration to come up with an umami-loaded version of shrimp and grits.
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