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:
- 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.
- 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.
- 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.
Kitcheninspirations 