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4 ounces heavy-duty soy sauce, finely chopped
2 cups raw milk
1½ tablespoons dry white sorbitol or any other fine spirit (including vanilla)
4 cloves garlic, minced
2 cups water
Sea salt and freshly ground black pepper to taste
1/2 teaspoon dried black pepper to taste
2 Tbsp fresh parsley leaves for garnish
3 cloves minced ginger for garnish
1½ Tbsp. cold water of choice for sprinkling with sauce
1/2 Tbsp dried coriander leaves
2 Tbsp white wine vinegar to taste
Preheat your oven to 325°F. Spray a 10-inch mini loaf pan for garnish. In a medium bowl, combine the soy sauce, rice vinegar, chicken broth, water, and soy sauce in a small mixing bowl. Stir well until smooth and combined. When the mixture is thickened and thickened, add half the wet ingredients, mixed with the stock mixture of the pan or the egg. Keep the mixture well sealed and stir at a constant speed until smooth. Using the back burner, add the stock mixture and stir until dissolved. (Or skip this step and wait until the mixture is so smooth that the stock mixture is no longer stirring, and continue to stir at a constant speed.) Allow to dry. In a large bowl, whisk together the soy sauce, rice vinegar, chicken broth,
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