Pesach "soy sauce/terriyaki sauce" recipe?

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Seraph

Mon, Apr 04 2011, 7:59 am

Any ideas as to how to make a terriyaki style sauce with pesachdik ingredients? No special chumras here other than no kitniyos. I'd love an idea of a good stir fry type sauce, for egg rolls or things like that.

Blueberry Muffin

Mon, Apr 04 2011, 8:32 am

I am looking for a good substitute as well - even for marinades or in salad dressings....

Seraph

Mon, Apr 04 2011, 8:42 am

I found a recipe on here, but it called for beef buillion, and I've:
never seen it in israel even year round
never seen it klp
And I'd really prefer not to use something with as many chemicals.

Made with real beef broth is fine with me though.

sarahd

Mon, Apr 04 2011, 8:49 am

So use beef broth instead. You can strain it clarify it if you feel the need.

Seraph

Mon, Apr 04 2011, 8:53 am

sarahd wrote:

So use beef broth instead. You can strain it clarify it if you feel the need.

Except it just called for the powder, and no liquid. So I dont know if real beef broth would work. And it calls for coca cola, which I'd rather avoid as well.

Blueberry Muffin

Mon, Apr 04 2011, 8:59 am

the coca cola is for the soy-sauce color
the beef bullion is for the salty flavor.

whats that recipe - do u have a link to it?

Seraph

Mon, Apr 04 2011, 9:04 am

Blueberry Muffin wrote:

the coca cola is for the soy-sauce color
the beef bullion is for the salty flavor.

whats that recipe - do u have a link to it?

cola is for sweet and sour for terriyaki, and richness, not just color.

Pesach 'Teriyaki' Sauce - KBD
8 tsp beef consomme powder
2 cups cola, not diet
1 Tbsp oil
2 cloves fresh minced garlic
1 (1.5 inch) piece fresh ginger, peeled and minced
4 Tbsp sugar
2 Tbsp honey
1 Tbsp potato starch, dissolved in 1 Tbsp water
2 Tbsp cooking sherry (you can use any dry wine)

In a medium pot, dissolve the beef consomme powder in the cola. Simmer for 2 minutes. Remove from heat.
In a medium pan, heat the vegetable oil. Saute the garlic and ginger for 1 minute, until cooked through and starting to become golden.
Add it to the cola. Add the sugar and honey. Whisk as it simmers for 1 minute. Whisk in the dissolved potato starch and simmer for 30 seconds to 1 minute until thickened. Add the sherry. Remove from heat.

This makes 2 cups. It's delicious, so double the recipe if you think you'll need more than the 2 cups.

From KBD, ra_mom posted it.

imasinger

Mon, Apr 04 2011, 1:41 pm

Thanks for this -- I will try it this year!

ra_mom

Mon, Apr 04 2011, 2:03 pm

Seraph, this does not use a mock soy sauce, but here's a recipe for Asian chicken stir fry from Mishpacha one year. You can use whatever veggies you like, chicken optional.

http://imamother.com/forum/vie.....art=0

Barbara

Mon, Apr 04 2011, 2:11 pm

Seraph wrote:

Soy sauce:

Ingredients for Passover Soy Sauce:

* 2 tbsp. beef broth
* 1 tbsp. red wine vinegar
* 1 tsp. balsamic vinegar
* 1 tbsp. brown sugar
* 1 tsp. oil
* 1/8 tsp. garlic powder
* Black pepper to taste
* 1/4 cup boiling water

Combine all the ingredients. At this point, you can either (a) use the sauce as is, leaving for an hour to give the flavours a chance to blend, or (b) for a thicker, richer sauce, boil the liquid until it is reduced by half, about 3 tablespoons. Store in a sealed container in the refrigerator.

Source: http://www.easyjewishrecipes.c......html

To turn it into teriyaki sauce:

Ingredients:

* 1/4 cup soy sauce
* 1 cup water
* 1/2 teaspoon ground ginger
* 1/4 teaspoon garlic powder
* 5 tablespoons packed brown sugar
* 1 -2 tablespoon honey
* 2 tablespoons cornstarch (use potato starch for pesach)
* 1/4 cup cold water

Directions:

Prep Time: 1 mins

Total Time: 6 mins

1. 1 Mix all but cornstarch and 1/4c water in a sauce pan and begin heating.
2. 2 Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.
3. 3 Heat until sauce thickens to desired thickness.
4. 4 Add water to thin if you over-thick it Smile

.

Read more: http://www.food.com/recipe/res.....zthCd

Shopmiami49

Wed, Apr 06 2011, 12:48 pm

I would use gravy or melted fat from cooked beef in place of the beef boullion - that way, you get the condensed flavor with very little liquid.

PinkFridge

Wed, Apr 06 2011, 1:42 pm

Barbara wrote:

Seraph wrote:

Do you have to use balsamic vinegar, or can you substitute another?

PinkFridge

Wed, Apr 06 2011, 1:53 pm

Any mustard substitute recipes? I might try to make a favorite salad dressing (the famous Bissli dressing).
(I'm not asking anyone to do my homework for me; I did spend a few minutes looking Tongue Out

)

ra_mom

Wed, Apr 06 2011, 1:54 pm

PinkFridge wrote:

Do you have to use balsamic vinegar, or can you substitute another?

You can use 1 tsp red wine vinegar mixed with a pinch of sugar sugar.

PinkFridge

Wed, Apr 06 2011, 1:55 pm

ra_mom wrote:

PinkFridge wrote:

Do you have to use balsamic vinegar, or can you substitute another?

You can use another Tbsp of red wine vinegar mixed with 1/2 tsp sugar.

Thanks! And to Barbara too!

ra_mom

Wed, Apr 06 2011, 1:56 pm

PinkFridge wrote:

ra_mom wrote:

PinkFridge wrote:

Do you have to use balsamic vinegar, or can you substitute another?

You can use another Tbsp of red wine vinegar mixed with 1/2 tsp sugar.

Thanks! And to Barbara too!

Just wanted to point out that I edited my post, because I realized the amount of balsamic vinegar is 1 tsp, not Tbsp. So see above original quote for correct substitution amount.

ra_mom

Wed, Apr 06 2011, 1:59 pm

PinkFridge wrote:

)

A touch of ground maror. Or go for another flavor like ginger.
(Many times a substitution isn't necessary, and just omitting the mustard, and tasting and adjusting the seasoning, is all that is needed.)

chocolate moose

Wed, Apr 06 2011, 2:07 pm

I've heard the bought teriyaki saue for Pesach is disguting. Not sure where I remember that from, though ...

OOTBubby

Wed, Apr 06 2011, 2:41 pm

chocolate moose wrote:

I've heard the bought teriyaki saue for Pesach is disguting. Not sure where I remember that from, though ...

I used it (in a recipe where it was one ingredient with others in a sauce for chicken) and found it quite acceptable.

If I was cooking for more than just the 1st 2 days this year, I might make this recipe. I've considered it in the past, but since I don't normally by Coke I've never gotten around to it, but ra_mom's recipes look interesting and I usually have those ingredients except for the balsamic vinegar (and would even buy it as I like it a lot on chicken).

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