Monday, July 20, 2015

No Soy Soy Sauce

Ah, soy sauce...

Delicious, tangy, salty, briney. All the things you want to add some oomph to chicken, fish, burgers, sauces, and pretty much any dish that resembles something derived from an Asian culture.

But, soy sauce does not work for every body. Sometimes, it's the soy; sometimes, it's the wheat (although, you can now find wheat-free soy sauce in many stores or online). But either way, if soy sauce does not make you sing with delight, there aren't many alternatives to get the same flavor.

Until now.

That's right. I take credit for this delicious concoction created out of necessity.

Okay, nobody needs soy sauce, for the most part. But fried rice without soy sauce or teriyaki without soy sauce?? How bland! How boring! How, un-umami.

But, soy sauce in both components is not body-friendly for me. So, what's an umami-loving girl to do?

Create her own.

Happy Umami Eating!

No Soy Soy Sauce

Easy-peasy recipe by Michelle L. Hankes
Makes scant 1/4 cup


1/4 cup lukewarm water
1 tsp tamarind concentrate*
2 generous pinches of sea salt (or to taste)


Add all ingredients to a small bowl and whisk until combined. 

Use immediately one-for-one in any recipe needing soy sauce or as a dipping sauce. Store in an airtight container, refrigerated, for a week. Can be frozen for up to 3 months. 

*Tamarind concentrate is made from the tamarind fruit. It has a lovely tangy, kinda sweet, and definitely sour flavor that when added with salt makes a wonderful substitute for soy sauce. It is used in many traditional Asian dishes, including Pad Thai. I use Tamicon that can be purchased at Whole Foods or most grocery stores in the Asian food section or Hispanic food section. I use the concentrate version because it's smooth and intense in flavor, but it also comes in paste form and blocks of concentrate. I haven't tried those, but I'm sure they would work equally well. 

No comments:

Post a Comment