Shoyu, traditional soy oriental sauce, has gained space in Brazilian kitchens, bringing a touch of umami and sophistication to classic and modern dishes. Get to know this delicious recipe with Shoyu Kikkoman, premium soy sauce, recognized worldwide for its quality. Its slightly sweetened and bright and bright color aroma are unique characteristics that make it an indispensable ingredient for those who seek to raise the taste of preparations.
How to Chester with Shoyu Sauce and Herbs
In a large bowl with lid add the chester and spread salt and pepper all over it. In a smaller container mix the kikkoman shoyu, melted butter and sake. Pour the mixture of Shoyu Kikkoman over the Chester. Add the chopped onion and garlic and herbs. Take to the fridge to marinate for 12 hours. Preheat the oven at 210ºC. Transfer the Chester to a baking sheet and drizzle with a cup of marinade. Take to bake for 1 hour and 10 minutes, stopping half the time to water again with the marinade. I turned off the oven and leave the Chester for another 20 minutes with the oven off. Serve next.
Ingredients
- 1 chester
- 2 teaspoons of salt
- Kingdom pepper to taste
- ½ melted butter tablet
- ⅓ cup of shoyu kikkoman
- ⅓ Cup (tea) of sake sake chef
- Rosemary to taste
- Sage to taste
- Thyme to taste
- Fresh oregano to taste
- 3 chopped garlic cloves
- 1 chopped onion
Measurement Conversion Table
Preparation mode
- In a large bowl with lid add the chester and spread salt and pepper all over it.
- In a smaller container mix the kikkoman shoyu, melted butter and sake.
- Pour the mixture of Shoyu Kikkoman over the Chester.
- Add the chopped onion and garlic and herbs.
- Take to the fridge to marinate for 12 hours.
- Preheat the oven at 210ºC.
- Transfer the Chester to a baking sheet and drizzle with a cup of marinade.
- Bake for 1 hour and 10 minutes, stopping half the time to water again with the marinade.
- I turned off the oven and leave the Chester for another 20 minutes with the oven off.
- Serve to continue.
Tip: Place cut onions at the bottom of the baking dish to prevent the Chester from sticking in shape.
Yield: 8 portions
Preparation Time: 90 minutes (+ 12 hours of marinade)
