sheercookery

Gluten-free Soy-free Teriyaki Sauce

In Bake, Bread, Dimsum, Gluten-free, Oven, Pie, Wok on September 16, 2015 at 2:33 am

Since 2014, I have been exploring ways to make my highly restrictive diet more flavorful. That is why I was psyched to stumble upon Juniper’s Teriyaki sauce recipe. Made some minor revisions with some of the ingredients, but it’s more or less the same thing. Very happy with the result.

  

In a heavy-bottom pan, over medium heat, stir together using a steel whisk:

  • a cup of water
  • 2 tablespoons of honey
  • 5 tablespoons of raw coco sugar
  • ½ teaspoon of ground ginger (I used my ground pickled ginger, which recipe is so simple, I will also share it here)
  • 1 tablespoon garlic powder
  • ¼ cup of coconut soy sauce replacement (I found an affordable version at the Saturday market—so yummy)
  •   
    Bring to a simmer then add 2 tablespoons of cornstarch that has been dissolved in ¼ cup of cold water. Turn off the heat. Cool and transfer to a sterilized jar before storing it in the fridge. Mine was good for up to a couple of weeks. It would have probably lasted longer, but we finished the sauce too soon to find out.

      

    This is what we used to create the savory filling of the Pao Dough we made. Really handy and yummy.

      

    Savory Tuna Filling for the Pao Dough

  • Sauté a cup of cubed tuna (or you can just pick canned tuna in water) over low heat in a tablespoon of safflower or sunflower oil. Add crudely chopped garlic and onions, and a couple of bay leaves.
  • Put in the corn and carrot bits (like the ones that come un freezer packs).
  • Once the veggies are cooked, press the tuna cubes with your ladle and let them flake.
  • Add 4 tablespoons of the teriyaki sauce that you made earlier on. Turn off the flame and cover the pan as you make your Pao Dough.
  • Fill each dough ball with the savory tuna mix, seal and bake for 20 to 25 minutes at 200ºC.
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