Want to make this recipe for Yaki Udon with shrimp tonight. https://www.chilitochoc.com/yaki-udon-with-shrimps/
Neither grocery in town had "dark" soya sauce labelled as such. I struggle when making Japanese or Chinese food that is not too salty for our taste. I searched for this on Egullet and came up with this: ran out of the dark soya sauce, so I used molasses instead..not much difference in the taste. When reading about dark soya I understand that it is saltier than light or regular soya sauce. The recipe has regular soy sauce and oyster sauce so I am already concerned about the saltiness but molasses just seems wrong. Any suggestions on what to sub for the dark soy sauce? (Liuzhou, I can hear you rolling your eyes!)
