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hi whats the difference in terms of cooking with dark soy versus soy sauce.

using it as a sauce for a stir fry.

asked by sheredel almost 6 years ago

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4 answers 1937 views
84e1393f 0d16 4291 80cf 2c42b5acf188  noz photo
added almost 6 years ago

The main difference would be the salt content of the two soy sauces -- dark soy sauce or tamari is much saltier spoonful-per-spoonful than regular soy sauce. You might try substituting half dark soy sauce and half water.

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0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added almost 6 years ago

Dark is aged longer, it's primary used for 'red cooked' meats. It has a deeper flavor, slightly thicker and has molasses added for the aging...and some say it's less salty.
Light (Not that abomination "lite") soy sauce will just be fine in a stir fry.

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0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added almost 6 years ago

Not to thread jack. But some soy sauce expert that sees this thread might be able to answer this one:
I have a half used tin of Kikkoman's Soy Sauce--that's been hiding in the back of a bottom cabinet for at least 5 years. I opened it up and poured out a sample. Whoo! It's fermented into a alcohol smell, and taste pretty strong. Not overly salty tho..just a heady alcohol wiff. I hate to throw it out because it's so unique.
Did I inadvertently make 'dark soy' out of that...or some type of soysauce liquor?

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F74e20ae 3da8 46eb b05e 76ef17741370  img 0777 2
added almost 6 years ago

the host of a PBS weekly series on all things food did a blind taste testing of soy sauce and rated Kikomen's the best. oh the show is called A Splendid Table-

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