Kareni Posted February 6, 2017 Share Posted February 6, 2017 My husband and I are trying to lower our sodium consumption, and we're looking for a no or low sodium option to replace soy sauce in Asian recipes. I've seen the suggestion below which comes from this article: 10 low-sodium substitutes "Soy and Teriyaki Sauce and Miso Paste SubstituteWhen a dish calls for soy, fish, oyster, or any other Asian-inspired sauce, look no further than your friend molasses. When combined with unseasoned rice-wine vinegar and other seasonings, the molasses mixture provides a satisfying replacement for marinades, mixes, and even teriyaki sauce — keeping the dark look and fermented taste of the original while cutting down the sodium. Soy Sauce: More than 1,000 milligrams sodium per tablespoon Teriyaki: 690 milligrams sodium per tablespoon Oyster: 490 milligrams sodium per tablespoon Molasses: 10 milligrams sodium per tablespoon, depending on brand" Have you tried this? Do you care to suggest other options? Even the lower sodium varieties of soy sauce I've seen are heavy in sodium content. Regards, Kareni Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted February 6, 2017 Share Posted February 6, 2017 Have not tried it, but I found this recipe for a substitute. They sell sodium free bouillon powder. It's made with potassium chloride instead. http://www.timescolonist.com/life/it-s-not-hard-to-make-a-substitute-for-soy-sauce-1.3009 1 Quote Link to comment Share on other sites More sharing options...
Arcadia Posted February 6, 2017 Share Posted February 6, 2017 How low in sodium content do you need to go? I cook Chinese dishes daily. For low sodium we use Trader Joe's Island Soyaki sauce as soy sauce substitute. It's 320mg per tablespoon. For no sodium, I use Kadoya pure sesame oil instead. 1 Quote Link to comment Share on other sites More sharing options...
Kareni Posted February 6, 2017 Author Share Posted February 6, 2017 Thank you for the recipe, SparklyUnicorn. We may give it a try. We're not sure yet, Arcadia, quite how low we need to go as regards sodium content. That said, the Soyaki sauce may still be too high for our purposes. I'd considered using sesame oil as well. We have Trader Joe's sesame oil on hand; do you prefer Kadoya? Regards, Kareni Quote Link to comment Share on other sites More sharing options...
Arcadia Posted February 6, 2017 Share Posted February 6, 2017 We have Trader Joe's sesame oil on hand; do you prefer Kadoya? I grew up using Kadoya products so it is more of a habit than anything else. We have as many Chinese, Japanese and Korean supermarkets as Trader Joe's so it is easy for me to buy. I skip soy sauce for Bulgogi as well and steam my salmon fillets, and my family doesn't mind. My dad has mild high blood pressure so he tries for a no sodium diet which is harder when eating out, 1 Quote Link to comment Share on other sites More sharing options...
meena Posted February 6, 2017 Share Posted February 6, 2017 I subscribe to this blog: http://dontsalt.blogspot.com The author has lots of great recipes and product recommendations for low sodium options. I was going to possibly need to go low-sodium for health reasons and found this blog to be encouraging and helpful. 1 Quote Link to comment Share on other sites More sharing options...
Kareni Posted February 6, 2017 Author Share Posted February 6, 2017 I skip soy sauce for Bulgogi as well... Bulgogi is a favorite dish of ours since being introduced to it by my daughter who is now living and working in South Korea. Do you have a recipe you can share? Regards, Kareni Quote Link to comment Share on other sites More sharing options...
Kareni Posted February 6, 2017 Author Share Posted February 6, 2017 I subscribe to this blog: http://dontsalt.blogspot.com That blog does look good! Thanks for sharing the link, meena. Regards, Kareni Quote Link to comment Share on other sites More sharing options...
Arcadia Posted February 6, 2017 Share Posted February 6, 2017 Bulgogi is a favorite dish of ours since being introduced to it by my daughter who is now living and working in South Korea. Do you have a recipe you can share?We cook by trial and error here and so it's not authentic Korean style.The beef bulgogi, we use a recipe similar to this link. We just skip the soy sauce, use manuka honey (or any honey) instead of sugar, and use coke as the tenderizer. We also use more spring onions (green onions) to garnish then the person did. http://kimchimari.com/bulgogi-korean-beef-bbq/ For spicy pork bulgogi, we skip the soy sauce. The Korean red pepper bean paste (gochujang) is quite high in sodium content. You can use red cayenne pepper or jalapeno pepper instead. http://kimchimari.com/pork-bulgogi-korean-spicy-bbq/ 1 Quote Link to comment Share on other sites More sharing options...
City Mouse Posted February 6, 2017 Share Posted February 6, 2017 Kikkoman has a reduced sodium soy sauce. The sodium count is still pretty high but it is about half of regular soy sauce. 1 Quote Link to comment Share on other sites More sharing options...
kewb Posted February 6, 2017 Share Posted February 6, 2017 I use Bragg's liquid aminos instead of soy sauce. It is still pretty salty so I usually mix it with water. You could probably do the same with regular soy sauce. Quote Link to comment Share on other sites More sharing options...
Kareni Posted February 6, 2017 Author Share Posted February 6, 2017 The beef bulgogi, we use a recipe similar to this link. ... Many thanks for the recipe links, Arcadia. Now I'm drooling! Thanks also, kewb and City Mouse, for your thoughts. Regards, Kareni Quote Link to comment Share on other sites More sharing options...
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