Featuring Dark Soy Sauce: 5 Delicious Recipes

Introduction

Dark soy sauce has the same name as black soy sauce, and it is an essential ingredient needed in many dishes of Asian cuisine. Again, derived from soybeans, as its name suggests, it has a dark color and a deep almost meaty tasty flavor making dishes more appetizing and having a ‘meaty’ sort of feel to it. 

Well, here you are! Experiment with dark soy sauce more here if that’s what you desire. Keep reading for 5 delicious recipes where this flavorful sauce comes in handy. This restaurant is for everyone who loves pork, chicken or beef, or fish and seafood for that matter.

What is Dark Soy Sauce?

To give us a head start on the recipes we have ahead of us, let’s first understand or remind ourselves of what dark soy sauce is all about. 

Dark soy sauce is a fermented soybean sauce with wheat, salt, and caramel coloring or molasses as ingredients. Kecap manis has a sticky consistency and a stronger taste than Soy sauce due to a higher proportion of amino acids and sugars. It also causes it to brown from brown color to black color depending on the extent of the process.

Check Out: Marinara Sauce: An Insight into Italy’s Amazing Common Staple foods.

5 Delicious Recipes Featuring Dark Soy Sauce

1. Dark Soy Glazed Pork Tenderloin 

It’s important to start with a tender cut of pork such as the tenderloin because it becomes tender and develops a subtly sweet flavor that goes well with the molasses taste of dark soy. This glossy, succulent, and shiny glaze needing only 3 ingredients coats the pork in a minute.

Ingredients:

• 1 pound pork tenderloin 
• 1⁄4 cup dark soy sauce
• 2 tablespoons honey
• 2 teaspoons minced garlic
• 1 teaspoon dried thyme
• 2 tablespoons vegetable oil

Instructions:

• 1 tablespoon vinegar, 1 teaspoon salt, ½ teaspoon cayenne pepper, and 2 tablespoons of water; save about 3 tablespoons of this glaze to baste the cooked tenderloin with.
• Heat the remaining vegetable oil in four tablespoons of a large skillet over high-medium heat. 
• Seal the pork tenderloin on both sides, for approximately 1–2 minutes on the side.

2. Dark Soy Chicken & Veggie Stir Fry 

Chicken and vegetables coated in a scrumptious savory-sweet dark soy sauce – does it get any quicker or easier? This stir-fry comes together in just 20 minutes for a meal that never disappoints.      

Ingredients: 

• 1 1⁄2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces  
• 1 red bell pepper, sliced 
• 1 yellow onion, sliced  
• 2 carrots, peeled and sliced diagonally  
• 3 cloves garlic, minced
• 1-inch piece of ginger, peeled and minced
• 3 green onions, chopped  
• 3 tablespoons dark soy sauce
• 2 tablespoons brown sugar
• 1 teaspoon sesame oil
• 1⁄2 teaspoon red pepper flakes 

Instructions:

• In a small dish, whisk together the low-sodium soy sauce, brown sugar, sesame oil, and red pepper flakes. Whisk to dissolve the sugar.
• In a large skillet or wok, heat 1 tablespoon vegetable oil until hot on high heat. Place this mixture aside for a moment, then add the chicken pieces and stir-fry for about 3–4 minutes, or until lightly brown. Transfer to a plate.  
• Heat one other tablespoon of vegetable oil in the same pan until the oil starts to shimmer, high heat. For more vegetables, add pepper, onions, and carrots. Simmer for 1 minute with continuous stirring. 

3. Dark Soy & Orange Beef Stir Fry

This take on beef stir-fry features the unique addition of orange juice and zest for a tangy citrusy kick. Compared to the usual beef & broccoli version, the orange brightens things up while the dark soy adds back that quintessential rich, molasses-like flavor. 

Ingredients:  

• 1 pound flank steak, thinly sliced 
• 1⁄4 cup dark soy sauce
• 1⁄4 cup freshly squeezed orange juice  
• 2 tablespoons brown sugar
• 1 tablespoon orange zest
• 2 teaspoons cornstarch
• 3 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 onion, cut into wedges  
• 1 red bell pepper, sliced
• 4 ounces shitake mushrooms  
• 2 tablespoons vegetable oil
• Cooked rice noodles or rice

Instructions:

• In a small bowl, combine the dark soy sauce with orange juice/brown sugar, orange zest, garlic, ginger, and cornstarch. Set aside.
• Place one tablespoon of vegetable oil in a large skillet or wok over a high fire. Then put the steak strips in and stir-fry for another minute. Remove and set aside.
• Pour the onions, bell peppers, and mushrooms into the pan. Stir-fry for 2 minutes.  
• Stir the sauce mixture for a couple of seconds and then pour it into the pan. Add to boiling and return cooked beef strips to the pan. 

4. Dark Soy Salmon Teriyaki 

Give your next salmon dinner a flavor boost with this mouthwatering teriyaki marinade featuring dark soy sauce. It delivers that irresistible sticky-sweet glaze we all crave from teriyaki chicken or beef, but pairs even better with the tender salmon flesh. 

Ingredients:   

• 1 1⁄2 pounds salmon filet 
• 1⁄4 cup low-sodium soy sauce  
• 1⁄4 cup dark soy sauce
• 3 tablespoons honey
• 3 garlic cloves, minced  
• 1-inch piece ginger, grated 
• 2 green onions, chopped

Instructions:

• In a shallow dish also mix together the dark soy sauce, light soy sauce, honey, garlic, ginger, and 1 of the sliced green onions. Whisk well to blend.
• Slice the salmon into four pieces each and put it into the marinade and make sure both sides are well marinated. Loosely wrap with plastic wrap and let sit in the refrigerator for 60 minutes, flipping after thirty minutes.  
• Preheat the oven to 400°F. Preheat the oven and prepare an oven tray: cover it with a sheet of foil.
• Place the salmon pieces skin side down onto the foil. Place the remaining marinade on the top of the schnitzel.

5. Dark Soy Soba Noodles & Mushrooms 

Craving noodles? This easy vegetarian dish featuring nutty buckwheat soba noodles and meaty mushrooms is just as satisfying as any protein-packed stir-fry. The key is amping up the umami flavors with dark soy sauce and dried shiitake mushrooms.

Ingredients:   

• 8 ounces dried soba noodles
• 1⁄2 cup hot water
• 3 tablespoons dark soy sauce, divided 
• 2 tablespoons brown sugar
• 2 teaspoons toasted sesame oil
• 2 tablespoons vegetable oil, divided
• 5 ounces fresh shiitake mushrooms, sliced 
• 4 scallions, cut into 1-inch pieces
• 1 teaspoon ground ginger
• Sesame seeds to garnish

Instructions:

• Soak the dried shiitakes in 1/2 cup hot water in a medium bowl for 30 minutes, or until soft. Rinse the mushrooms under cold water and at the same time save the soaking liquid that was in the bowl. Cut out the stem and chop the mushroom caps.
• Boil a pot of water. Bring water to boil and cook soba noodles in boiling water as indicated on the package that it comes with. Drain and wash in cold running water and leave to stand.  
• In another bowl mix 2 tablespoons dark soy sauce, brown sugar, and 1 teaspoon sesame oil. 
• Stir fry 1 tablespoon of vegetable oil in a frying pan until the oil is hot and boiling. Then add the fresh and rehydrated shiitake mushrooms and cook for two minutes.  

Conclusion

That is, a drop of dark soy sauce altogether turns simple ingredients into something exotic and heavenly. It has an amazing versatility to intensify and harmonize taste in otherwise boring meals.

I think it is time that dark soy sauce got its due well-deserved limelight! While common in Chinese food, it can add a beautiful molasses-like sweet-salty taste to a variety of appetizers, main dishes, and even desserts.

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