100 gr soy sauce
2 gr Skro
400 gr butter
1. Blend the soy sauce with the Skro until it is perfectly hydrated, and let it rest for 15 minutes.
2. Temper the butter and put it in the bowl of the stand mixer.
3. Add the mixture of soy sauce and Skro in a thin stream-like way while mixing with the whisk attachment at medium velocity.
4. Serve at room temperature.