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Using soy sauce (instead of salt?) in non-Asian dishes.

I used to sometimes add soy sauce when I made spaghetti sauce. (These days, I tend to use Worcestershire sauce). More recently, I decided to add soy sauce instead of salt in making polenta. It was a tad darker, but not so much. I thought it tasted better. I thought maybe I was just being weird, but then I saw the Momofuku cookbook recipe for shrimp n grits, which includes adding soy sauce when cooking the grits (which, I know, are not the same thing as polenta, but close enough that you can compare). OK, maybe David Chang is just a weird dude, too, but it makes me feel like my impulse was not that crazy.

I regularly use soy sauce and cheap sherry when making sauteed mushrooms for any purpose. I've added it to onions that were being prepared for French onion soup. I'm always trying to figure out how much I need to cutback on salt in the recipe or if I need to eliminate it altogether. I'm making it up without measurements, so I have to taste as I go.

Do you have any non-Asian dishes that you have modified by adding soy sauce? If so, how did you adjust the salt you would normally use?

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  1. I always use it in place of salt in mac and cheese and like you, I season to taste.

    1. I use soy sauce instead of salt to brine pork tenderloins.

      1. I put a little teriyaki sauce or Bragg Aminos into the cooking water for beans, rice, and pasta. When deglazing a pan to make sauce/gravy, if it needs something I add T or BA rather than salt.

        1. we keep a container of sauteed mushrooms in the fridge for quicker eggs in the morning. i use some soy sauce when cooking those up. soy sauce has that umami quality that mere salt does not.

          also usually add some to braising liquids for beef and pork, when i've got it just about reduced down.

          1. I put soy sauce on my fried eggs.

            1 Reply
            1. re: ipsedixit

              I put soy sauce (and ground white/black pepper) on my soft-boiled eggs.