One of mine is potato salad. I always add a good splodge of french dressing
Anyone got a secret ingredient for vegetable soup? …mines always a tad bland. good chance to add requests.
One of mine is potato salad. I always add a good splodge of french dressing
Anyone got a secret ingredient for vegetable soup? …mines always a tad bland. good chance to add requests.
Your mileage may vary i suppose. Soy doesn’t seem to be a problem for Japanese cuisine, which I usually consider as tasting very light in comparison to a lot of food.
Tamagoyaki egg rolls for example use soy sauce and are delicious and not overpowering at all.
https://www.justonecookbook.com/tamagoyaki-japanese-rolled-omelette/
because it’s a condiment in Japanese cuisine, not an ingredient.
Did you see the recipe? It’s mixed in together with the egg before you cook it.