One of the saddest realizations I came to when I discovered that living without gluten was going to be my new reality was the fact that I could pretty much no longer go out to eat Asian cuisines without risking cross-contamination with the wheat in traditional soy sauce. Happily, I’m a chef, so figuring out alternatives to recreate the same flavors at home came as second nature. For those of you who are NOT chefs, my intention is to start producing an organic, gluten-free, GMO-free and vegan line of Asian sauces, from Oyster Sauce to Korean Barbecue! Until these go into production, however, there’s no reason you shouldn’t start enjoying my recipes at home!
Dark soy sauce is a very traditional condiment in Chinese cuisine and is darker, thicker, and sweeter than regular soy sauce. In the following recipe, I explain how to make your own using tamari – a GF person’s best friend when it comes to most Asian cuisines! This is amazing as a marinade for light meats as well as a great stir fry sauce.
- ¼ cup water
- 1 cup dark brown sugar or molasses
- ½ cup tamari (wheat-free soy sauce)
- Place water and brown sugar in a heavy-bottom sauce pan and bring to a boil over a high heat. Stir until the sugar and water mix well together, then stop stirring completely.
- Let the sugar mixture cook on medium-low heat. Stand and watch it bubble.
- When it gets dark like coffee or molasses, pour in the soy sauce—be careful as there will be an eruption of bubbling liquid.
- Keep stirring until it becomes the consistency of molasses.
- Store in the refrigerator.