Teriyaki Sauce Recipe
and Gluten Free Soy Sauce
A teriyaki sauce recipe always involves the use of shoyu or soy sauce and tamari soy sauce can be used to make a gluten free teriyaki recipe. Gluten free soy sauce does not contain any wheat and is safe for people with Celiac Disease or gluten intolerance. "Real" tamari soy sauce is not only free of gluten, but is a darker and richer tasting soy sauce because of the way that it is produced. A great tasting teriyaki recipe includes a great tasting soy sauce which has been "naturally" brewed or fermented.
You can also add teriyaki sauce to fish, chicken, or whatever dish you think could use a rich tasting Japanese sauce. Making a stir fry with this sauce really adds a nice flavor and really helps to kick up what might have otherwise been a very boring dish. You can find a pre-made teriyaki sauce at most grocery stores especially in the Asian section, but it is so easy to just make your own.
A Comedic Teriyaki Recipe
An authentic teriyaki sauce recipe will use a high quality soy sauce, mirin, and a sweetener. Other ingredients such as ginger, garlic, sesame seeds, and green onions are also used to make this Japanese sauce. Mirin is considered another key ingredient in a teriyaki sauce and is a sweet cooking wine from Japan. As far as sweeteners go, you can use brown sugar, honey, molasses, or whatever sweetener you prefer.
Tamari Soy Sauce
Tamari soy sauce is usually produced without wheat, but when Japanese soy sauce was first introduced to the market place it was sold as tamari even though it contained wheat."True" tamari is wheat and gluten free. It is shoyu that is not gluten free and fermented with wheat. The technique for making tamari involves the liquid collected from miso as it ages. Tamari is dark in color, rich in flavor, and usually thicker than shoyu.
Gluten Free Soy Sauce
There are a few brands of gluten free soy sauce or tamari on the market. These brands carry a gluten free tamari soy sauce:There are two processes to make soy sauce - a chemical way and a natural fermentation way. Naturally fermented or brewed soy sauce is much better tasting and much safer than the soy sauce made chemically. The two processes both break down complex proteins including gluten into smaller substances. Sometimes the detection of gluten is so low that it will not be mentioned by the producer.
Highly sensitive individuals who need a gluten free soy sauce should only use one that is advertised as "gluten free" and the list of ingredients should not include wheat. The cost of the chemically produced soy sauce is cheaper, so be careful when dining at a sushi bar or anywhere else.
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