The Soy Sauces The two soy sauces used in soy sauce chow are dark and light. Both are available at the Asian grocery store and we started to see them pop up at mainstream grocery stores as well. Firstly if you are making this dish or any other Chinese dish, you will want to be using Chinese soy sauce. You can use any soy sauce you have at home (even you can use those little packets of Kikkoman that you get with sushi), but if you want a reliable tasting dish, source some Chinese soy sauce, it may do not disappoint you! Although 3 decades of knowledge pouring soy sauce, it newly got called out for using the wrong type of soy sauce. The recipe which was in writing for Kari’s Shiitake Mushroom Meat Sauce, it started on me that the difference between the dark vs. light soy sauce is indistinguishable to most people who did not raise eating Chinese food. Let’s dismiss the unknown and help you figure out whether to the usage of dark or light soy sauce or both. Light soy sauce is thinner, saltier, and more refreshing than dark soy sauce. Light soy sauce is normally used for Cantonese-style stir-fries and dipping sauce, such as sauce for fried tofu and sushi. What is “light soy sauce”? A recipe calls for soy sauce without specifying which type, it mostly like to be light soy sauce. Light soy sauce is easy to find in non-Asian grocery stores. (Though, Japanese soy sauce — like “Kikkoman” — plays by changed rules. I’m covering Chinese soy sauce in this contrast.) •	It is used in Cantonese cooking where rich flavors, heavy are de-emphasized in favor of seasonal ingredients and fresh vegetables. •	It is ideal for seasoning eggs, silken tofu, stir-fries, porridge, and other dishes where you want to put salt and some umami flavor without masking another delicate flavor. •	Light soy sauce is a thinner and lighter brown than dark soy sauce •	Light soy sauce does not have a rich caramel flavor. Dark soy sauce is thicker, sweeter, and flavorful related to light soy sauce. Dark soy sauce is used for the addition of color to a dish rather than for flavor. You are like to eat dark soy sauce in Northern Chinese stir-fries or Shanghai cooking with cooked “red-cooked” meats. What is “dark soy sauce”? •	Dark soy sauce is designed for heavy stir-fries (such as the Northern Chinese-style stir-fries that are heavy in meats and spices), stewing (e.g. pork belly), and braising. •	Dark soy sauce deals a bold taste, full-bodied; if light soy sauce is similar to a pinot grigio, then dark soy sauce is similar to a cabernet sauvignon. •	Dark soy sauce is thicker than light soy sauce and deep brown. •	It is less salty than light soy sauce with similar to sweet molasses flavor (it typically has sugar added but it is not sweet, just a smaller amount salty than light soy sauce). “Benefits of Dark Soy Sauce in Health” Researchers in Singapore have faith in dark soy sauce that may contain significant health benefits. At the National University of Singapore, scientists initiate that dark soy sauce may contain up to 10 times the antioxidants found in red wine. Dark soy sauce also recovers blood flow, meaning it could help slow down the rate of certain deteriorating diseases. (Though, it is good to save in mind that dark soy sauce does have a high sodium content, although not as high as light soy sauce). Pronunciation: Lao chou, Lo CEO Also Known As thick soy sauce (this is a bit tricky; some manufacturers label their soy sauces as thin and thick instead of light and dark. However, there is also a condiment called thick soy sauce that is dark soy sauce thickened and with added sugar). When do you use both light and dark soy sauce? The Kari’s Shiitake Mushroom Meat Sauce recipe appeals for both light and dark soy sauce. In roasts, braises, and marinades, it can be usually seen both light and dark soy sauce in the recipe. I like to use both light and dark soy sauce when I need the caramelization and richness of dark soy sauce to give the dish a full-bodied punch. It is a similar effect to when you add red wine to braise and stews. But I am also looking for the salty umami, crisp that light soy sauce carries. If you have excessively much dark soy sauce, you end up with a heavy sauce that feels devastating after just 3-4 bites. These soy sauce rules of thumb are prepared to be wrecked. Alex loves adding more dark soy sauce to his stir-fries because he loves rich and salty flavors.

Difference between dark and light Sauce

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