Soy sauce is known as shōyu in Japan and Hawai’i.
I realize this post is really out of date. But I had to post it anyway because I want to share one of my favorite recipes with you all.
Summer is coming to an end and I celebrated the last bits of sunshine with a picnic with friends on Labor Day weekend. From what I remember, the weather was delightfully warm and my stomach was happy and full. I have a belief that anything bite size is way more fun to eat, no matter what the dish is, so I opted to make garlic shoyu sliders on sweet Hawaiian rolls. Nom!
I mixed two pounds of ground beef with garlic and shoyu, then let it marinate for about 3 hours. If you have time, I recommend letting it sit longer.
Topped it off with caramelized onions, goat cheese, lettuce, and tomato on Hawaiian sweet bread. The easiest way I found to caramelize onions is to sauté them with a little EVOO and balsamic vinegar.
This is the aftermath.
Who said you couldn’t picnic in fall?
Garlic Shoyu Sliders
+ 2 lbs. ground beef
+ 1/2 cup of shoyu
+ 1 whole garlic, chopped and minced
+ King’s Hawaiian sweet rolls
+ 2 roma tomatoes, sliced
+ 1 onion
+ olive oil
+ balsamic vinegar