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Old 10-12-2011, 03:08 PM   #1
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What is DARK soy sauce?

I've started to cook alot of asian dishes. I've used regular soy sauce and light soy sauce (low sodium) but I have not yet tried dark soy sauce.

I have a recipe tonight but I don't have the dark soy that it calls for. Can anyone explain what the difference is? Is there something I can add to regular soy in order to make it taste more like dark soy sauce?

light soy = low sodium
regular soy
dark soy = ???

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Old 10-12-2011, 03:20 PM   #2
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From Wiki:
(Couldn't have said it better)

Dark and old soy sauce:

A darker and slightly thicker soy sauce, is aged longer, contains caramel, and may contain added molasses to give it its distinctive appearance. This variety is mainly used during cooking, since its flavour develops during heating. It has a richer, slightly sweeter, and less salty flavour than light soy sauce. Dark soy sauce is partly used to add color and flavour to a dish after cooking, but, as stated above, is more often used during the cooking process, rather than after.
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Old 10-12-2011, 04:26 PM   #3
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Quote:
Originally Posted by Timothy View Post
From Wiki:
(Couldn't have said it better)

Dark and old soy sauce:

A darker and slightly thicker soy sauce, is aged longer, contains caramel, and may contain added molasses to give it its distinctive appearance. This variety is mainly used during cooking, since its flavour develops during heating. It has a richer, slightly sweeter, and less salty flavour than light soy sauce. Dark soy sauce is partly used to add color and flavour to a dish after cooking, but, as stated above, is more often used during the cooking process, rather than after.

Thats exactly right.
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Old 10-12-2011, 04:30 PM   #4
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I referred to my asian cookbook by Martin Yan (Yan can cook). It simply states that it was soysauce with molasses. I don't know if that is over-simplifying or not. Maybe I will try throwing some molasses into my recipe with the regular soy.
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Old 10-12-2011, 07:16 PM   #5
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It's not quite the same, but you can also reduce soy sauce with a bit of sugar in it over low heat by about a half, being careful not to burn.
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Old 10-12-2011, 08:17 PM   #6
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I put it on my grocery list to try. Walmart has a lot of sauces in the Oriental section. Hopefully this one. It sounds good.
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Old 10-12-2011, 08:19 PM   #7
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I put it on my grocery list to try. Walmart has a lot of sauces in the Oriental section. Hopefully this one. It sounds good.
Be real careful with the amount you use. It darkens very, very well and can turn a dish into something that looks like mud.

One drop at a time....
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Old 10-12-2011, 08:46 PM   #8
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I add it to the thickening agent (cornstarch and water or broth) at the end of the cooking process. It gives a richer taste and more color than regular soy sauce.
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Old 10-13-2011, 04:50 AM   #9
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Be real careful with the amount you use. It darkens very, very well and can turn a dish into something that looks like mud.

One drop at a time....
Thanks for the warning. I'll keep it in mind.
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Old 10-13-2011, 06:00 AM   #10
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Thanks for the warning. I'll keep it in mind.
You should have seen my first experience with it! I put a couple of good shakes into a noodle dish and the entire dish turned almost black. It was disgusting looking and tasted almost as bad as it looked. That one fed the trash can!
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