01
Tamari
10.0best for frying1 tbsp : 1 tbsp
Nearly identical, contains gluten
10.0
soy sauce substitute
for frying.
At 350-400°F frying temperatures soy sauce is a brush-on finish, not a batter component — its 70% water content flashes to steam and breaks oil stability, pushing smoke point down 25-40°F within two minutes. Substitutes must be compared on water-to-solids ratio, sugar load (burns at 320°F), and whether they carry enough viscosity to cling to a crust without drowning it. Thin watery swaps fail the cling test; thick syrupy ones scorch the crust.
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adjustment for frying
Tamari's thicker body clings 20-30% better to a fried crust than soy sauce, so a 1:1 toss delivers more umami per bite. Apply after frying, not before — its 70% moisture would drop oil temperature 30°F and turn the crust flabby if introduced during cooking.
02
Coconut Aminos
10.0best for frying1 tbsp : 1/2 tbsp
Saltier, use half and add pinch of sugar
10.0
adjustment for frying
Halve the ratio and add a pinch of sugar because coconut aminos runs thinner than soy sauce by 15-20%, meaning less cling on a fried surface. Its lower sodium means you can toss more generously without oversalting, but apply post-fry — early exposure burns the 5-6% residual sugar.
03
Teriyaki Sauce
3.3best for frying1 tbsp : 1 tbsp
Add honey or sugar and a splash of rice vinegar
3.3
adjustment for frying
Teriyaki's 20% sugar load turns into a lacquered glaze on hot fried pieces within 10 seconds. Use 1:1 but toss quickly off-heat; leaving the pieces in a bowl with warm teriyaki for over a minute breaks the crust as the steam condenses under the sauce layer.
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04
Worcestershire Sauce
10.01 tbsp : 1 tbsp
Similar umami depth; slightly different flavor
10.0
adjustment for this dish
Worcestershire is too thin for cling on fried crust — at 1:1 it runs off within 20 seconds. Mix with cornstarch slurry (1 tsp starch per tablespoon sauce) and brush rather than toss; the slurry sets on the hot exterior and locks in the umami without sogginess.
05
Steak Sauce
10.01 tbsp : 1/2 tbsp
Mix with balsamic vinegar
10.0
adjustment for this dish
Steak sauce with balsamic clocks around pH 3.5 and 18% sugar — it lacquers onto fried surfaces within 15 seconds of contact. Use sparingly at 0.5:1 because it overpowers the underlying crust flavor; pair with acid (lemon) after tossing to cut the sweetness.
06
Hoisin Sauce
5.01 tbsp : 1 tbsp
Add a little honey and sesame oil for closer match
5.0
adjustment for this dish
Hoisin's 5x viscosity means it goes on as a glaze, not a toss — brush fried pieces within 30 seconds of exit and slide under a salamander for 20 seconds to set. Thin with 1 tsp warm water per tablespoon if needed; sesame oil (2 drops) sharpens the finish.
07
Salt
3.31/4 tsp : 1 tsp
Adds umami and color; reduce other liquids slightly
3.3
08
Balsamic Vinegar
10.01 tsp : 1 tsp
Adds dark color and umami, not a full flavor match
10.0
09
Oyster Sauce
5.01 tbsp : 1/2 tbsp
Add a pinch of sugar for sweetness
5.0
10
Anchovy Paste
5.01/2 tsp : 1 tsp
Strong umami, use sparingly; fishy if overdone
5.0
11
Garlic Powder
5.01 tsp : 1/2 tsp
Sprinkle sparingly for savory depth; lacks liquid and salt so adjust seasoning separately
5.0
12
Chicken Broth
5.01 cup : 1 cup
Very salty; dilute 1 tbsp in 1 cup water for broth, adds deep umami but no body
5.0
13
Nutritional Yeast
5.01 tbsp : 1 tbsp
Sprinkle 1 tbsp for cheesy umami; no liquid or salt, best stirred into sauces or grain bowls
5.0
14
Beef Broth
3.31 tbsp : 1 tbsp
Mix with 1 cup water for quick savory broth
3.3