dark soy sauce
老抽· lao chou
pantry
Taste & Role
Salty🍯 Sweet
Color and body — the 'lacquer' for red-braised dishes.
What it is
Dark soy is aged longer and often has molasses or caramel added. It is less salty than light soy and is used in smaller amounts purely for the mahogany color and slight sweetness it brings to braises. If your red-braised pork looks pale, dark soy is usually the missing piece.
Nutrition
per 100 g- Calories
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- Protein
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- Total fat
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- Carbs
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- Fiber
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- Sodium
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USDA FoodData Central (closest standard match)
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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