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Regular soy sauce mathematics?

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Regular soy sauce mathematics?

Elster | | Mar 27, 2013 10:50 AM

I've found several recipes that I'd love to try which all contain quite a large amount of low-sodium soy sauce. The problem is that I only have regular soy sauce - and about four bottles of it, thanks to being very forgetful when I go to the supermarket! It would be awesome to be able to use some of that up, but what's the correct proportion of regular soy sauce to use in place of the recipe-prescribed amount of the low-sodium stuff? And can I replace the remaining liquid with just water, or would something like sake or rice vinegar be necessary?

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