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Archive for January 24th, 2022

My besty from uni is gluten intolerant and allergic to soy! It’s always a bit of a challenge cooking Asian foods because of the soy allergy but I try to be inclusive and make something special for her if she can’t eat my dish. One such occasion was Christmas day, I served Gyoza as the hors d’œuvres and I made her a special gluten-free version. Had I known how good the gluten-free version would turn out, everyone would have had it. The dipping sauce I usually serve with them has soy in it so I wanted to make a special sauce without soy so my friend can enjoy it too. This imposter has the forward saltiness and a bit of sweetness with a finish of umami from the Nori that actual soy sauce has. It turned out very well, in fact, I will make only one sauce with this soyless soy sauce that everyone can enjoy!

Soyless Soy Sauce (soy-free, gluten-free)

A KitchenInspirations Original Recipe

Makes 30 mL sauce

Ingredients:

  • 5 mL molasses
  • 375 ml water
  • 2 g black garlic salt (I used this one)
  • 3.5 dried black fungus
  • 3 g dried shiitake mushrooms
  • 0.5 g Nori Seaweed

Directions:

  1. Combine everything but the Nori in a small saucepan and bring to s boil. Boil for 15-20 minutes or until reduced to about 30 mL.
  2. Remove mushrooms and reserve for another use. Strain the liquid and add salt and pepper to taste. add the nori seaweed and immerse entirely, refrigerate with nori for 1 day.
  3. Strain Nori and the sauce is ready for use.

This imposter has the forward saltiness and a bit of sweetness with a finish of umami from the seaweed that actual soy sauce has.

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