This fava bean and toasted rice shoyu is perfect for those who are allergic to soy, or avoiding soy beans for sustainability reasons. It is also gluten-free.
I’ve developed this recipe to use koji, so there is no need to crack wheat or grow spores in an incubator – that tricky part is avoided/done for you. The hardest thing about this recipe is waiting four months for it to be ready. I failed on that part – removing spoons from the top of the mixture a few weeks before it was officially ready! But as someone who’s allergic to soy and so had to endure years without a delicious, umami filled Japanese sauce I think I can be forgiven.
Fava Bean and Toasted Rice Shoyu - A Soya Free Soy Sauce
- 3 litre jar
- Sauce pan
- 300 g fava beans dried
- 1 packet Umami Chef Koji
- 200 g rice
- 180 g salt
- Rinse the fava beans, removing any bad ones
- Soak them in one litre of cold water for at least 8 hours
- Replace the water, pour into a pan, and simmer gently until the beans are cooked (approximately 45 minutes)
- Whilst the fava beans are cooking, spread the rice on a baking tray. I used a white sushi rice, but any type of rice will do.
- Bake the rice at 180'C until it is golden brown. This will take about 20 minutes. Ensure you shake the rice regularly for an even colour.,
- When the fava beans have cooked, drain them.
- Add one litre of water, which has been boiled and then allowed to cool slightly, to the 3 litre jar. Note: The water is boiled to ensure all bacteria is killed, but ensure it has cooled, as if the water is too hot the jar might crack.
- Add the salt to the water and stir until dissolved.
- Transfer the cooked beans and toasted rice to a 3 litre jar. Mix well.
- Once the mixture has cooled to below 40'C, add the koji.Note: If you don't have a thermometer, just wait until the jar no longer feels warm.
- Stir well and then cover with a cloth - I used a muslin, which I attached with an elastic band, but you could use a T-Towel and string.
- Leave the jar at room temperature for about 4 months; stirring every other day for the first week and then weekly after that.
- After 4 months the colour will have darkened and the liquid will taste delicious! To remove the liquid from the solids, strain through a muslin. Squeezing to remove as much liquid as possible.
- Pour into a sterilised bottle and then store in the fridge. Use as you would soy sauce.