using it as a sauce for a stir fry.
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.
Sam is a trusted home cook.
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.
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?
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-
Please enter a valid email address.
Well played. You deserve a cookie.
Dan Saltzstein reviews Samarkand and Golden
Piglet Day 3—See the Latest Winner!
Will Gordon Ramsay Roast Us on Twitter?
By Food52: Bee's Wrap, Baking Chocolate & More!
Pork Recipes for Weeknights & Weekends
Bright Ways to Organize Your Kitchen
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)