CHINESE LIGHT / DARK SOY SAUCE ADAPTATION RECORD
Blank planning record. No recipe or substitution has been kitchen-tested here.

RECIPE AND PURPOSE
Recipe / servings planned: _____________________________________________
Requested sauce name and amount: _______________________________________
Job: main seasoning / color / sweetness / several jobs
Appearance essential to this dish? _____________________________________
Other salty ingredients (paste, stock, oyster sauce, added salt): ________
Other sweet ingredients (sugar, hoisin, sweet sauce): ____________________

ACTUAL BOTTLE
Brand / exact product / market / pack: __________________________________
Ingredients / allergen declaration checked: ____________________________
Serving amount and unit from label: ____________________________________
Sodium in mg per that serving (not salt grams or %DV): ___________________
Total sugars / included added sugars, if declared: ______________________
Opening and storage directions / date checked: _________________________

CALCULATION - MATCH THE LABEL'S UNIT
Sodium per serving x amount added / serving amount
Bottle A: ____ mg x ____ mL / ____ mL = approximately ____ mg
Bottle B: ____ mg x ____ mL / ____ mL = approximately ____ mg
Sauce-only total added: approximately ____ mg
If evenly divided into ____ portions: approximately ____ mg/portion
Other ingredients and actual amount eaten are NOT included in that total.
If the label is by grams, weigh grams; do not assume grams equal mL.

ADAPTATION
Chosen substitute and smaller starting amount: __________________________
Optional salt / sugar / paste held back: ________________________________
One main variable changed: _____________________________________________
Safely cooked portion assessed with a clean utensil: ____________________
Actual additions and final amount: _____________________________________
Observed taste / appearance / body (your observation): __________________
One next change, or use a recipe written for this bottle: _______________

NAMED US LABEL EXAMPLES READ FROM MANUFACTURER IMAGES
LKK Premium Soy Sauce, 500 mL: 1030 mg sodium per 15 mL.
LKK Premium Dark Soy Sauce, 500 mL: 1160 mg sodium per 15 mL.
Approximate 5 mL calculations: 343.3 mg regular; 386.7 mg dark.
Illustrative 15 mL regular + 5 mL dark = 1416.7 mg sauce sodium added.
Four equal portions would receive 354.2 mg each from those sauces only.
These are rounded-label calculations, not flavor-equivalence ratios.
Do not add included added sugars to total sugars a second time.
Adding water dilutes concentration but does not remove sodium already added.

Sources:
https://thewoksoflife.com/soy-sauce/
https://usa.lkk.com/en/products/premium-soy-sauce
https://usa.lkk.com/en/products/premium-dark-soy-sauce
https://www.fda.gov/food/nutrition-facts-label/how-understand-and-use-nutrition-facts-label
https://usa.lkk.com/faq