How can you fix a dish with too much soy sauce in it?
How to balance out the flavor of too much soy sauce?
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Answers ( 1 )
Personally--
I would drain off all the sauce. All of it- into a colander if that would work, but any way to get the most of the sauce off will help. If I could rinse the remaining dish- say it was most veggies or un-coated ingredients- I'd rinse those, too.
Shake off as much excess water is possible, and, if you can, dump all the ingredients onto a few layers of paper towels to soak up more liquid. THEN I'd consider putting everything back into the wok.
If the excess soy sauce is already integral to the cooking process, I'd still get rid of as much as possible, then try to balance it out with an unsalted broth, or even add liquid to it and then half as much rice as the liquid and steam the rice until tender.
And from then on, whether I saved it or not, I would be far, far more careful adding soy sauce to a dish.