Light / traditional soy sauce – Kikkoman
- Kikkoman All-purpose soy sauce is made in Japan with no artificial colors, no artificial flavors and no preservatives. It actually tastes fresh (if there is such a thing for fermented soy sauces).
- This is the only soy sauce I use for my kid’s meals.
- Mix with olive oil as a great sauce for plain rice, tuna rice, tuna avocado rice
- Mix with sesame oil as a great topping sauce for blanched Asian greens and poached chicken
Traditional light soy sauce & dark soy sauce – Pearl River Bridge
Made in Guangdong province in Southern China, Pearl River Bridge was the only brand of soy sauces I grew up with. The Pearl River Bridge Superior Light Soy Sauce and Superior Dark Soy Sauce have a strong aroma of fermentation, with no added colors or flavor enhancers.
They can be used for:
- Traditional light soy sauce is salty and earthy. Dark soy sauce is less salty and is often used to add color.
- Meat marinate – I use light soy sauce, dark soy sauce, ginger, garlic, sugar and wine to marinate meat before stir frying.
- Stir fry – traditional light soy sauce with a little sugar can brown the meat nicely and and add flavors. A dash of dark soy sauce at the end of the cooking will enhance the dish with a glossy and ‘grilled’ impression.
- Add to boiled rice – plain rice can be very tasty with a little traditional light soy sauce and olive oil.
- Light dipping sauce for dumplings and slow-poached meat – traditional light soy sauce and sesame oil
- Tangy dipping sauce for dumplings and slow-poached meat – traditional light soy sauce, dark soy sauce, garlic, ginger, balsamic vinegar and sesame oil. The sauce can be thicken by bring it to boil with some corn flour and water.
- Noodle sauce – toss cooked plain noodles with some dark soy sauce and sesame oil to give it a rich color and aroma (‘lao mien’).
Lee Kum Kee Double Deluxe Soy Sauce – the tastiest
This is probably the tastiest soy sauce I ever bought. The color is medium and the flavors are deep. The Double Deluxe Dark Soy Sauce contains no preservative, no added colors and no flavor enhancers.
I use it to toss noodles (lao mien) with sesame oil and coriander.