How can I cut the flavour of Worcestershire sauce in a completed Asian dish?

I was following a Chicken Yakisoba recipe that looked good. I ended up doubling the sauce because I had added extra cabbage and other vegetables. The sauce called for:

1/4 cup soy sauce

1/4 cup worcestershire sauce

2 Tbsp ketchup

up to 1 Tbsp sriracha hot sauce

1 Tbsp sugar

I double all there except I kept the sriracha sauce to 1 Tbsp. I was wary of adding 1/2 cup of Worcestershire but I only really started cooking recently so I do not have experience to know better. The resulting sauce was powerful to say the least. While it is edible it is not something I am super proud of. Next time I will reduce the amount. After reading comments on this some other people had similar issues.

For now I have 4-5 servings of this dish that I do not want to throw out. I hate waste. However I would like to try and salvage the dish.

What can I do to try and cut the Worcestershire sauce in my already completed Chicken Yakisoba?

sauce asian-cuisine

Best Answer

I have never encountered this problem but I would suggest making up a batch of just the sauce, omitting the Worcestershire sauce and maybe going a little light on any of the other ingredients that would contribute a high salt content. I would make sure to cook the sauce till the raw flavor is gone, then I would add that to the remaining Chicken Yakisoba you have. Good luck, I hope everything works out.

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Quick Answer about "How can I cut the flavour of Worcestershire sauce in a completed Asian dish?"

Other ideas: soy sauce or vinegar The overriding flavors in Worcestershire sauce are salty and tangy. If you don't want to make the recipe above, you could use soy sauce, vinegar, or a mix of the two. You could also use miso in combination with either of the two. But the recipe above is really the best fit!

How do you offset Worchestire sauce?

Add a salty and/or savory boost such as Worcestershire sauce, soy sauce, fish sauce, miso, Parmesan cheese, anchovies, tomato paste, mushrooms, sherry. Another option? Follow Catherine Lamb's expert advice and dilute your spicy or salty food.

Is Worcestershire sauce used in Asian cooking?

Worcestershire is not the traditional ingredient for Asian cuisine, but has gained popularity as it is compatible to most of other Asian ingredients. Lamb that is marinated with Worcestershire sauce in combination with oyster sauce, soy sauce, and tomato ketchup has a fantastic flavor.

Do Japanese use Worcestershire sauce?

Worcestershire sauce is a beloved condiment in Japan. Originally from England, it is an indispensable topping for Japanese dishes like okonomiyaki and yakisoba.

What flavor does Worcestershire add?

Worcestershire sauce tastes tangy, savory, sweet, and salty. The balance of those flavors makes it an excellent condiment. It is especially valued for adding the umami flavor, which comes from the anchovies.

How Lea \u0026 Perrins Makes Worcestershire Sauce Using A 185-Year-Old Recipe | Regional Eats

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Images: Katerina Holmes, Quang Nguyen Vinh, Pixabay, Artem Beliaikin