When nikiri soy sauce becomes watery, you can adjust its concentration by gently simmering it to reduce the volume. However, over-reducing it may result in a saltier taste and loss of aroma. It is recommended to adjust in small increments. Below are the steps and precautions for adjusting the concentration of nikiri soy sauce.

How to Fix Watery Nikiri Soy Sauce: vinegar seasoning image
Compare vinegar not only by aroma, but also by how the rice behaves after seasoning under the same conditions.
## Procedure

  1. Pour the nikiri soy sauce into a saucepan
    Transfer the watery nikiri soy sauce into a saucepan.

  2. Heat over medium heat
    Place the saucepan over medium heat and warm the nikiri soy sauce.

  3. Simmer in small amounts
    Heat in small portions at a time to avoid over-reducing the sauce and to carefully monitor its concentration.

  4. Check the concentration
    Use a spatula to scoop some nikiri soy sauce and drop a small amount onto a cold plate. Check whether it has reached your preferred concentration.

  5. Cool down
    Once your desired concentration is achieved, turn off the heat and let it cool.

Precautions

  • Do not over-reduce
    Over-simmering can make the sauce saltier and cause the aroma to dissipate. Adjusting gradually is advised.

  • Avoid burning
    Stir with a spatula while heating to prevent the sauce from sticking and burning.

Summary

If nikiri soy sauce becomes watery, you can carefully thicken it by simmering in small amounts. Be mindful not to over-reduce it, and adjust gradually to achieve the right concentration.