Double Black Soy Sauce, or black soy sauce, is a flavorful addition when paired with steak, vegetable stir-fry, beef marinades, and more.
It’s best used on foods that benefit from being soaked in sauce.
What Is Double Black Soy Sauce? Double Black Soy Sauce is a type of Soy sauce and has its origin linked to China, where it all started. The process of making this version of soy sauce is similar to that of soy sauce.
However, additional steps and methods make the outcome different from regular soy sauce.
Initially, the sauce is widely used in cooking in East and Southeast Asian cuisines such as Chinese, Japanese, Korean, and Filipino. The savory and umami flavor of the sauce has become in demand for use in many varieties of food.
Therefore, in this article, we will discuss its texture, taste, and substitute and compare it with Dark Soy Sauce.
What Is Double Black Soy Sauce?
Double black soy sauce is a soy sauce made from a blend of regular soy sauce and black soy sauce.
Black soy sauce is made by fermenting soy sauce with caramel and other ingredients, which gives it a richer flavor and darker color than regular soy sauce.
Double black soy sauce is typically used in Chinese and Southeast Asian cuisine and is often used as a marinade or dipping sauce.
It is considered to be stronger and more flavorful than regular soy sauce.
Uses of Double Black Soy Sauce
Double black soy sauce is typically used as a marinade or dipping sauce for meats and seafood dishes. It can add a rich, savory flavor to stir-fries, soups, and stews.
Double black soy sauce is also often used as a glaze for grilled or roasted meats, such as chicken or pork.
It can also season and flavor vegetable dishes like stir-fried or steamed greens. Additionally, it can be used as a seasoning in dipping sauces, marinades, and dressings.
Some people also use it as a condiment at the table instead of regular soy sauce.
Double Black Soy Sauce Substitute
If you don’t have double black soy sauce, you can use a combination of regular soy sauce and black bean sauce or hoisin sauce as a substitute.
You can also use a combination of regular soy sauce and molasses or dark brown sugar to mimic the sweet and rich flavor of double black soy sauce.
Another alternative would be to use regular soy sauce and Worcestershire sauce for a similar depth of flavor but with a different profile.
It’s worth noting that these substitutes will not give exactly the same flavor as double black soy sauce and will have variations, so you may need to adjust the amount used in your recipe accordingly.
Double Black Soy Sauce vs. Dark Soy Sauce: A Comparison Table
Here is a comparison table that highlights the main differences between double black soy sauce and dark soy sauce:
| Features | Double Black Soy Sauce | Dark Soy Sauce |
| Flavor Profile | Rich and savory | Dark and sweet |
| Color | Very dark brown | Dark brown |
| Fermentation Process | A blend of regular soy sauce and black soy sauce | A longer fermentation process and the addition of molasses or caramel |
| Uses | Marinade, dipping sauce, glaze, seasoning | It is mainly used as a color enhancer and also as a seasoning |
| Substitute | Regular soy sauce and black bean sauce or hoisin sauce | Regular soy sauce and molasses or dark brown sugar |
As you can see, double black soy sauce and dark soy sauce have different flavor profiles, fermentation processes, and uses.
They are both dark in color, but double black soy sauce is richer and savory, while dark soy sauce is sweeter.
Double black soy sauce is a blend of regular soy sauce and black soy sauce, while dark soy sauce is regular soy sauce that has undergone a longer fermentation process and has the addition of molasses or caramel.
Conclusion
Double black sauce and dark soy sauce both have distinct flavor profiles that can complement different dishes.
However, double black soy sauce is often used as a seasoning to add depth and complexity of flavor to a dish, while dark soy sauce is typically used to add color and robustness.
In conclusion, we can say that double black soy sauce is a type of soy sauce that can effectively enhance the taste of a dish, as long as the dish requires a sauce.
