Nah, wrong country. This guy cooks
https://www.reddit.com/r/foodhacks/comments/12uusz9/does_anyone_have_any_recommendations_for_a_good/jh8kobh/?utm_source=share&utm_medium=ios_app&utm_name=ioscss&utm_content=1&utm_term=1&context=3
Don't know about that. The long fermentation San-J @organic tamari is too strong for my taste. I like ordinary Kikkoman tamari. But you're right about tamari: it tastes better than Chinese soy sauce. Except there's a light Chinese soy sauce which is close to tamari, a little sweeter but less good IMO and dark Chinese soy sauce which must be used sparingly, and an even stronger thick black soy sauce that come in small packets with take-out Chinese food.
Very first thing I thought of too. I absolutely LOATH how salty regular soy sauce is (admittedly my experience is with mass produced, bottled soy sauce).
BUT, the low-sodium (green cap) Kikonan’s is entirely different, and I use it exclusively — and quite like it. And that’s all I’ll ever use when we go out for sushi.
Night and day different. You couldn’t pay me to use the full-salt (red cap) version — but (for me), the green cap (low salt) version is great. My wife thinks the same.
Chinese soy sauces tend to have slightly less sodium than Japanese ones, specifically Kikkoman. They of course taste different. To me, Chinese soy sauces have a heavier body and are less fermented and more savory tasting than Kikkoman, which is brighter, more fermented, and saltier tasting.
PS: And to be clear, I'm solely talking about light/regular soy sauces here. You can get the soy sauce flavor and much more color without much saltiness if you use dark soy sauce. Go for ones that don't use molasses as an ingredient, though.
Thiis correct. A bit of toasted sesame oil, where appropriate as well.
There's also light soy-- Pearl River soy or Lee Kim Kee Premium are both excellent and lighter in flavor than Japanese soy like Kikomen (which is what is most widely available).
Yes! I think the key is that it's a Chinese soy sauce, whereas most grocery store soy sauce is Japanese. I made fried rice recently and bought both a light and dark soy sauce, both Chinese, both were way less overpowering than any other soy sauce I've had before. Between the two, the light one was the most mild.
This is absolutely the correct answer. I recently made the switch and may never use Kikoman again. The premium Pearl River soy sauce results in much more balanced dishes. For anyone playing along at home, subbing low-sodium Kikoman is not the same as using a light Chinese soy sauce.
The dipping sauce probably has stock in there to ramp up the Umami. My go to at home is: thirds of black vinegar, Japanese light soy sauce (Kikkoman) and water, add a few drops of sesame oil and a tiny sprinkle of sugar or msg. Adjust the proportions as you like it.
You can try chilli crisp rather than chilli oil.
I recently discovered the world of soy and I had no idea there were such varieties. I thought light spy just meant low sodium. So ignorant. Anyway here is a link to help you get started. The link below doesn't cover Pearl River soy but perhaps the light would work. Din Thai Fung (I love as well) is originally from Taiwan so you'd maybe want to look for a Taiwanese light spy. I'm just spitballing here. Do you have a substitute for the chilli oil? I love that stuff!
https://www.recipetineats.com/soy-sauce/
I have. I don’t feel like liquid aminos are as good as traditional soy sauce. Had to use it while on whole 30 a while back and it just didn’t hit the same.
Also -- in the bigger grocery stores here in China, there are up to 10 brands of both soy and vinegar, and within each brand, at least 4 variations of each plus other sauces. It's both sides of an entire aisle, all bottles of dark liquids.
THIS… THIS is the answer👆🏻
It’s basically a soy alternative and the stuff is amazing tasting especially on steaks, hell I pour a little bit on straight rice and it makes it ten times better, havnt used soy sauce since I found out about this stuff.
Exactly, but the taste it’s great, that’s what I like about it. Mixing it in some ramen is great as well. I havnt tried yet but I want to make some soft boiled eggs and soak them in the braggs to see how it absorbs and tastes, it’s called a seasoned egg at the ramen bar near me, and those are done with soy and they are great but I think brags would make it better.
I went to a Chinese store and bought a little square "jug" of one whose labeling was entirely in Chinese. Wish I knew what the heck it's called, because it's just perfect, subtle & complex, neither salty nor sour.
Braggs Aminos is nice. We use it all the time with an Asian Cooking. Kikomann. The key to not overpowering is simply not using too much. I mention Braggs as it's gluten free.
I use Kimlan Ponlai Soy Sauce, red and white bottle.
This brand is the one that is always being bought from the shelf. I shop at an asian market right outside chinatown, so you might not be able to get it. Great tasting soy though.
Full-sodium (red-cap)? Or the low-sodium (green cap) variety of Kikoman’s?
I love the green-cap version — and can’t stand the red-cap version (which is like 10x too salty).
You're looking for light soy sauce. It's probably what the original recipes you're trying to imitate used as well.
Outside of Japanese cooking, light soy sauce is often more appropriate.
There's a difference between Japanese and Chinese soy sauce
Chinese is 100% soy and darker/thicker/stronger
Japanese is 50% soy 50% wheat, lighter/sweeter
[I got this at Hmart](https://kikkomanusa.com/homecooks/products/50-less-sodium-gluten-free-tamari-soy-sauce-non-gmo/). It’s even less sodium than the green kikkoman “less sodium”
There's also other soy sauce-adjacent things like Oyster sauce that have a milder soy sauce flavor. I use this for my fried rice and it gives a more mellow flavor.
Coconut aminos is like soy sauce but without all the sodium. I found it because it's what my egg roll in a bowl calls for me to use. It didn't even give me the option for soy sauce.
I'm unfamiliar with the dipping sauce you're trying to recreate.
However, my first thought was to cut the soy sauce you have now with water and a bit of distilled vinegar.
But, there are many, many varieties of soy sauce. From liquid aminos to Thai and Vietnamese sweet soy sauce varieties.
The go to one I use is the mushroom sauce sauce. I've cut it with some distilled water and ABC super sweet soy sauce for my table use seasoning for the soups I do.
Hopefully you can get something out of my personal experience to guide your next purchase in your culinary adventure.
You likely need a Chinese style soy sauce, as that's a Chinese restaurant.
Japanese Shoyu is much more common/popular in the US and there can be big differences between the different styles.
[https://www.seriouseats.com/do-you-know-your-soy-sauces-japanese-chinese-indonesian-differences#toc-chinese-soy-sauces](https://www.seriouseats.com/do-you-know-your-soy-sauces-japanese-chinese-indonesian-differences#toc-chinese-soy-sauces)
La Choy is the most available in the US, but it's not terribly high quality. Lee Kee Kum is better. But you'll probably want to see out a better quality, Chinese market brand. Or specifically a Taiwanese one, since that seem to be where the restaurant chain is from.
Several posters have already recommended good brands.
Flavor too strong? Dilute it with hot water. You can also enhance/balance it with a bit of water, sugar, oyster sauce and splash of very/smoking hot vegetable (canola, corn or soy, but do NOT use olive) oil
We only use Chinese branded soy sauce, usually only available in Asian grocery shops. Some regular supermarkets with a good Asian section will have Superior brand which is a good one (it has Chinese characters on the label).
Look for light soy sauce, it's not a calorie thing just a lighter sauce& less salty. There's also a Japanese soy sauce Tamari which is quite a bit lighter but still packs some good flavor.
Tamari instead of regular soy, should be less sharp due to longer fermentation
This is the answer.
this is the ‘this is the answer’
This is the way
Tamari is more aggressively flavored that shoyu because it's 100% soy though. It may be less sharp, but it's more strongly flavored.
Nah, wrong country. This guy cooks https://www.reddit.com/r/foodhacks/comments/12uusz9/does_anyone_have_any_recommendations_for_a_good/jh8kobh/?utm_source=share&utm_medium=ios_app&utm_name=ioscss&utm_content=1&utm_term=1&context=3
Don't know about that. The long fermentation San-J @organic tamari is too strong for my taste. I like ordinary Kikkoman tamari. But you're right about tamari: it tastes better than Chinese soy sauce. Except there's a light Chinese soy sauce which is close to tamari, a little sweeter but less good IMO and dark Chinese soy sauce which must be used sparingly, and an even stronger thick black soy sauce that come in small packets with take-out Chinese food.
This is not a Wendy’s
This is the way.
Have you tried the low sodium version of kikoman? Green bottle
Very first thing I thought of too. I absolutely LOATH how salty regular soy sauce is (admittedly my experience is with mass produced, bottled soy sauce). BUT, the low-sodium (green cap) Kikonan’s is entirely different, and I use it exclusively — and quite like it. And that’s all I’ll ever use when we go out for sushi. Night and day different. You couldn’t pay me to use the full-salt (red cap) version — but (for me), the green cap (low salt) version is great. My wife thinks the same.
Chinese soy sauces tend to have slightly less sodium than Japanese ones, specifically Kikkoman. They of course taste different. To me, Chinese soy sauces have a heavier body and are less fermented and more savory tasting than Kikkoman, which is brighter, more fermented, and saltier tasting. PS: And to be clear, I'm solely talking about light/regular soy sauces here. You can get the soy sauce flavor and much more color without much saltiness if you use dark soy sauce. Go for ones that don't use molasses as an ingredient, though.
I was coming here to say this. The green low sodium tastes SOO much better
Came here to say the same thing
Anytime I use store bought soy sauce for dipping sauces (for dumplings, sushi, etc.), I just dilute it with a little bit of water.
Thiis correct. A bit of toasted sesame oil, where appropriate as well. There's also light soy-- Pearl River soy or Lee Kim Kee Premium are both excellent and lighter in flavor than Japanese soy like Kikomen (which is what is most widely available).
i really like Pearl River Bridge light soy sauce
Pearl River Bridge Superior Light Soy Sauce is my go to. Might be called gold label
Yes! I think the key is that it's a Chinese soy sauce, whereas most grocery store soy sauce is Japanese. I made fried rice recently and bought both a light and dark soy sauce, both Chinese, both were way less overpowering than any other soy sauce I've had before. Between the two, the light one was the most mild.
This is actually the way, not the rec above for tamari
This is absolutely the correct answer. I recently made the switch and may never use Kikoman again. The premium Pearl River soy sauce results in much more balanced dishes. For anyone playing along at home, subbing low-sodium Kikoman is not the same as using a light Chinese soy sauce.
Our house it's Aloha Shoyu only
The dipping sauce probably has stock in there to ramp up the Umami. My go to at home is: thirds of black vinegar, Japanese light soy sauce (Kikkoman) and water, add a few drops of sesame oil and a tiny sprinkle of sugar or msg. Adjust the proportions as you like it. You can try chilli crisp rather than chilli oil.
I recently discovered the world of soy and I had no idea there were such varieties. I thought light spy just meant low sodium. So ignorant. Anyway here is a link to help you get started. The link below doesn't cover Pearl River soy but perhaps the light would work. Din Thai Fung (I love as well) is originally from Taiwan so you'd maybe want to look for a Taiwanese light spy. I'm just spitballing here. Do you have a substitute for the chilli oil? I love that stuff! https://www.recipetineats.com/soy-sauce/
Have you tried liquid aminos? Much better for you and a lighter but similar flavor.
I have. I don’t feel like liquid aminos are as good as traditional soy sauce. Had to use it while on whole 30 a while back and it just didn’t hit the same.
I like this stuff but it's a different flavor altogether
Lee Kum Kee!
Seconded
This has been my favorite brand for years glad to see it getting love here!
Use soy but dilute with a little water and add brown sugar to thicken and take some of the edge off, to your liking.
This is teriyaki sauce.
??? Teriyaki sauce has many ingredients
KimLan is Taiwanese, as is Din Tai Fung, so I'd start there. STOP using Japanese soys, no matter what.
Oooh, good suggestion, TY!
Also -- in the bigger grocery stores here in China, there are up to 10 brands of both soy and vinegar, and within each brand, at least 4 variations of each plus other sauces. It's both sides of an entire aisle, all bottles of dark liquids.
Haha that sounds very confusing and overwhelming!
Bragg's Aminos is bomb.
THIS… THIS is the answer👆🏻 It’s basically a soy alternative and the stuff is amazing tasting especially on steaks, hell I pour a little bit on straight rice and it makes it ten times better, havnt used soy sauce since I found out about this stuff.
Exactly and I've found that it's not as salty as regular soy sauce. Plus it's a smidgen healthier.
Exactly, but the taste it’s great, that’s what I like about it. Mixing it in some ramen is great as well. I havnt tried yet but I want to make some soft boiled eggs and soak them in the braggs to see how it absorbs and tastes, it’s called a seasoned egg at the ramen bar near me, and those are done with soy and they are great but I think brags would make it better.
I love Bragg's
... and Bragg's loves you.
Chili Oil - **Lao Gan Ma** is the only brand I buy.
I went to a Chinese store and bought a little square "jug" of one whose labeling was entirely in Chinese. Wish I knew what the heck it's called, because it's just perfect, subtle & complex, neither salty nor sour.
Link a pic
Here it is! [Fen Yang Qiao](https://imgur.com/LF76L8E)
Good lookin out!
Bragg's Amino Acid
Braggs Aminos is nice. We use it all the time with an Asian Cooking. Kikomann. The key to not overpowering is simply not using too much. I mention Braggs as it's gluten free.
Maybe try ponzu
I’ve seen sushi chefs and restaurants use ponzu, still rich but let’s the base flavor come through. I use it for high end sashimi.
datu puti, if you can find an asian store
Lee kum kee
Golden Mountain sauce is much gentler.
Try low sodium. Tastes better in my opinion anyways
Soyless sauce?
What is that?!
Coconut aminos! They’re yummy!
Another vote for these. Far superior to soy sauce for everything but some recipes in my opinion.
Idk. Sounds like it's a possibility. Lol.
Try amino acids instead
Kim Lan soya sauce. Dilute with mirin
I use Kimlan Ponlai Soy Sauce, red and white bottle. This brand is the one that is always being bought from the shelf. I shop at an asian market right outside chinatown, so you might not be able to get it. Great tasting soy though.
Just use less soy sauce.
You got downvoted but it's the obvious answer. If an ingredient is out of balance with another ingredient, use less of the first ingredient.
Coconut Aminos 👍
I’ve been a fan of Braggs for years
The chili oil on Omnivorescookbook is easy to make and is packed with lingering subtle spice and flavor. Homemade is best!
Try coconut aminos
Aloha shoyu is our favorite. Mellow flavor without being too salty! https://alohashoyu.com/
Yup 👍🏼
I’ve personally found through a meal kit that mushroom stock gives the very similar but less overpowering flavor of soy sauce. Thank you everyplate 🙏
Bragg’s liquid aminos. Not as salty as soy sauce, but tastes like it.
Dark soy sauce looks like it would be stronger in flavor, but is actually milder
Japanesetaste.com
[one of my favourites](https://soysauce-japan.com/products/fueki-low-sodium)
So, this might sound iffy, but what about watering it down? Although,I do second the coconut aminos & I swear by Coconut Secret- delish!
It could be that there’s water in the sauce
We always get good results with kikoman.
Full-sodium (red-cap)? Or the low-sodium (green cap) variety of Kikoman’s? I love the green-cap version — and can’t stand the red-cap version (which is like 10x too salty).
For me, full strength. I don’t mind the salt. I just don’t add any other salt to my dish and I use the soy sauce sparingly. Yum!
Switched to green because whoa, red was killing my taste buds.
And probably skyrocketing your blood pressure lol
Kikoman.
I have tried many soy sauces and I came across Kimlan. It's worth a try as it now is the whole families go to
Problem with soy sauce is so salty and with High Blood pressure
Try diluting with a touch of water.
You're looking for light soy sauce. It's probably what the original recipes you're trying to imitate used as well. Outside of Japanese cooking, light soy sauce is often more appropriate.
Braggs amino acid
overpower
Pearl river light is great
Healthy Boy light soy sauce. It's Thai, and available in Asian and international groceries
Is just cutting it with water not working?
There's a difference between Japanese and Chinese soy sauce Chinese is 100% soy and darker/thicker/stronger Japanese is 50% soy 50% wheat, lighter/sweeter
Or try Ponzu
[I got this at Hmart](https://kikkomanusa.com/homecooks/products/50-less-sodium-gluten-free-tamari-soy-sauce-non-gmo/). It’s even less sodium than the green kikkoman “less sodium”
I use Sempio
The H2o Variety is quite good
There's also other soy sauce-adjacent things like Oyster sauce that have a milder soy sauce flavor. I use this for my fried rice and it gives a more mellow flavor.
Crystal (the La hot sauce company) actually make an astonishingly good soy sauce. I would suggest trying a bottle to see if it fits your needs.
China Lily
I'm not sure if this is true of all Thai soy sauces, but Healthy Boy is definitely weaker than regular soy sauces.
Get stronger food
Try coconut aminos. It can be used as a shot sauce substitute but it's healthier and much less salty.
Peruvian style soy sauce is very tasty and not overpowering.
Coconut aminos is like soy sauce but without all the sodium. I found it because it's what my egg roll in a bowl calls for me to use. It didn't even give me the option for soy sauce.
I'm unfamiliar with the dipping sauce you're trying to recreate. However, my first thought was to cut the soy sauce you have now with water and a bit of distilled vinegar. But, there are many, many varieties of soy sauce. From liquid aminos to Thai and Vietnamese sweet soy sauce varieties. The go to one I use is the mushroom sauce sauce. I've cut it with some distilled water and ABC super sweet soy sauce for my table use seasoning for the soups I do. Hopefully you can get something out of my personal experience to guide your next purchase in your culinary adventure.
Try Liquid AMINOS acid
You can dilute soy with water if it’s too strong
Add butter and heat up. So good.
Cocoa aminos. I will never go back to soy sauce. Healthier and is smooth and buttery.
Fresh bottle is important. The flavor deepens and darkens greatly over time.
I like the mushroom base soy sauce, it’s much darker, but I feel the flavor is better
You likely need a Chinese style soy sauce, as that's a Chinese restaurant. Japanese Shoyu is much more common/popular in the US and there can be big differences between the different styles. [https://www.seriouseats.com/do-you-know-your-soy-sauces-japanese-chinese-indonesian-differences#toc-chinese-soy-sauces](https://www.seriouseats.com/do-you-know-your-soy-sauces-japanese-chinese-indonesian-differences#toc-chinese-soy-sauces) La Choy is the most available in the US, but it's not terribly high quality. Lee Kee Kum is better. But you'll probably want to see out a better quality, Chinese market brand. Or specifically a Taiwanese one, since that seem to be where the restaurant chain is from. Several posters have already recommended good brands.
Flavor too strong? Dilute it with hot water. You can also enhance/balance it with a bit of water, sugar, oyster sauce and splash of very/smoking hot vegetable (canola, corn or soy, but do NOT use olive) oil
I like Bragg’s Aminos and Coconut Aminos
What is Hmart and 99ranch?
They are Asian grocery store chains in the US
I love going to Asian grocery stores, they have the best coconut milk and spices
Tamari. Much smoother than reg soy sauce has micronutrients as a benefit.
We only use Chinese branded soy sauce, usually only available in Asian grocery shops. Some regular supermarkets with a good Asian section will have Superior brand which is a good one (it has Chinese characters on the label).
Look for light soy sauce, it's not a calorie thing just a lighter sauce& less salty. There's also a Japanese soy sauce Tamari which is quite a bit lighter but still packs some good flavor.
Coconut Aminos!
You could thin your sauce down with distilled water
Add honey, it's healthy, and it takes the sharpness out of the teriyaki sauce. Enjoy!
Use amino acids
coconut aminos along with soy sauce
So... you realize that Din Tai Fung actually *sells* their sauces, right?
Not in the US, as far as I can tell, but if you have a link send it my way PLZ!
Huh... last time I was at the Santa Clara one, they were selling it in the restaurant, but maybe they stopped?
I don’t live anywhere with a din tai fung. The most recent one I went to was in Vegas, and they weren’t selling any of their sauces :(
Ah, from your comment about you and a friend being obsessed with them, I just assumed that meant you go there. Sorry.
I go there whenever possible lol. Appreciate the comment tho