Once you go soy free you pretty much have to get over the fact that you’ll no longer be able to eat Asian foods, definitely Chinese take out. Oh how I miss Chinese take out!!! Japanese food is another thing we missed, sushi, sake and our hibachi favorites from Teppanyaki restaurants. Did I lose you? I’m sure you know sushi, and sake (it’s rice wine but it may or may not be gluten free, dairy free, and soy free! – see my post here). Hibachi is a form of cooking device popular in Japan, traditionally it is actually a round or box shaped device which holds coals. In America we know it as the open grill tops that we cook on in Japanese Teppanyaki restaurants like the popular chain, Benihana. My husband and my semi-annual outings to Benihana (if you don’t know, they have a Chef’s Table club where you can get a free $30 gift certificate during the month of your birthday. You can sign up here). We always use this as an excuse to get to Benihana at least 2x per year (for our birthday months). There are actually quite a few things I can eat at our local Benihana and they have been really great about accomodating for my allergies, cooking my meals first, without soy sauce, without seasonings and oils, etc. (NOTE: My allergies to common things like soy and wheat are not severe; I cannot guarantee that there will not be cross contamination so eat at your own risk!) I just whip up a batch of this homemade Soy Free, Gluten Free Ginger Dipping Sauce and my homemade Soy Free Ginger Salad Dressing. If you don’t want to risk it, you can make Hibachi meals at home like we sometimes do when we’re craving some Japanese food – recipe and directions here.
I eat this on my white sticky rice – it’s delicious. I also use it to dip shrimp, steak, chicken, and vegetables – YUM! It’s best when you make it the night before and refridgerate it for all of the flavors to meld overnight. I found the original recipe online here years ago and modified it.
Soy Free, Gluten Free Ginger Dipping Sauce (You can totally half this if you want)
Hey hey! Ever recipe I look for for a soy sauce alternative uses coconut aminos. I live abroad, in Chile…. It isnt accessible to me :(. Can you make an alternative dipping sauce that uses even simpler products that arent ´specialty´ so to speak? THANKS!
Hi Olga! Thanks for popping in! Unfortunately I haven’t ever made is with a substitute, mainly because I want that fermented taste profile. Here is a recipe for a fake soy sauce… http://www.geniuskitchen.com/recipe/soy-sauce-substitute-216380#activity-feed. Personally I would probably not use so much vinegar though. If you give it a try let me know how it goes! Maybe I will try it some time and post here!