I thought I'd read it all, but today I find myself 6+ years behind! at least.
From an article in today's NYT Dining & Wine section: "Who knows who first mixed soy sauce and butter and discovered the pleasures the combination provides. Try the mixture on warm white rice, a steaming pile of greens or an old sneaker — regardless, the taste is a sublime velvet of sweet and salty, along with a kind of pop the cognoscenti call umami, a fifth taste beyond bitter, sour, salty and sweet. Soy butter provides warmth and luxury, elegance without pomp. It raises recipes to heights almost indescribable in the telling. Jean-Georges Vongerichten cooks thin steaks sautéed in butter with a hit of soy and a shower of ginger."
To me, a revelation, so I went searching; I found a number of old threads about the combo here on Chow, and any number of recipes online.
My question concerns proportions: I've seen ratios of 1:1 all the way to 3 parts butter to 1 part soy. If I'm going to try this over warm rice as a starting point, where should I begin, low or high?