Monday, April 11, 2011

Recipe of the Day: Paleo Soy Sauce and Terryaki Sauce

   Paleo Soy Sauce   

A soy free, wheat free, gluten free, dairy free version of this staple condiment, complements of Wicked Good Dinner. This is great for anyone looking to cut out soy, or who might have a soy intolerance. 


1 onion, peeled and cut into quarters
1 tablespoon tomato paste
1 teaspoon anchovy paste
2 ounces dried porcini mushrooms, rinsed, drained and roughly chopped
32 ounces chicken, turkey or vegetable broth
Kosher salt to taste


  1. In a dry, stainless steel skillet char onion over medium-high heat (do not use nonstick), about 10 minutes; onion will be black around edges and on points of contact.
  2. Add tomato and anchovy, spread into a thin layer. Add mushrooms and broth; stir to release any browned bits on the bottom of the pan. Bring to boiling, reduce to a simmer. Simmer on medium heat until reduced by half, about 15 minutes.
  3. Taste for salt – with the added anchovy and naturally salty mushrooms, the mixture may already be salty enough. If the mixture isn’t as salty as regular soy sauce, add one pinch of kosher salt at a time, stir to dissolve, and taste again. Repeat until the desired saltiness is achieved. 
  4. Remove from heat, set aside 10 minutes. Strain mixture. Reserve mushrooms* and transfer liquid to a bottle or air-tight container. Serve immediately, or refrigerate up to 7 days. 

Soy Free Terryaki Sauce
Thicker and sweeter than the soy sauce, this is great for marinating chicken, dipping sushi in, etc


  • 1/3 cup Balsamic Vinegar
  • 1/4 cup Brown Sugar Blend
  • 1 tsp Ginger Root
  • 1 tsp Pepper, Black
  • 1 tsp Salt
  • 1 tbsp Water

Combine the balsamic, sugar, ginger and pepper in a small saucepan. Bring to a boil, lower to a simmer and cook for ten minutes. Cool and then add the salt and water, to taste.

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