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Newbie with a Sushi sauce issue

post #1 of 13
Thread Starter 
This is my first time posting on this forum and I am looking for some suggestions for making a good sauce for sushi but there is a major catch. I will be cooking for my little sister who is allergic to milk, soy, and onions (this means no garlic too) :eek:
Since she has the allergy issues I have been trying to cook my own variations of cuisines that she normally could not have. Lately a good Japanese style dinner with sushi just sounds like a fun new challenge so here I am. I would appreciate any incite this forum has to offer.
Is a hippopotamus a hippopotamus or just a really cool opotamous? - Mitch Hedburg
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Is a hippopotamus a hippopotamus or just a really cool opotamous? - Mitch Hedburg
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post #2 of 13
how is she about spicy?
I am a reduction of my youthful mistakes mixed with the roux of a few adult successes
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I am a reduction of my youthful mistakes mixed with the roux of a few adult successes
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post #3 of 13
Anchovy based is going to be best.

2 tablespoons olive oil
2 large sweet onions, roughly chopped
1/2 cup tamarind paste
2 tablespoons minced garlic
2 tablespoons minced ginger
2 jalapenos, seeds removed and minced
1/4 cup chopped canned anchovies
1/4 cup tomato paste
2 whole cloves
2 tablespoons freshly cracked black pepper
1/2 cup dark corn syrup
1 cup molasses

Reduce this in a sauce pan low and slow.

Then add the wasabi and dip the rice.
I am a reduction of my youthful mistakes mixed with the roux of a few adult successes
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I am a reduction of my youthful mistakes mixed with the roux of a few adult successes
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post #4 of 13
Thread Starter 
Spicy works
Is a hippopotamus a hippopotamus or just a really cool opotamous? - Mitch Hedburg
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Is a hippopotamus a hippopotamus or just a really cool opotamous? - Mitch Hedburg
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post #5 of 13
Thread Starter 
This looks good and is something that I can work with but garlic is to closely related to onion so that is out too. I will edit my origional post so that is clear.
Is a hippopotamus a hippopotamus or just a really cool opotamous? - Mitch Hedburg
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Is a hippopotamus a hippopotamus or just a really cool opotamous? - Mitch Hedburg
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post #6 of 13
Sriracha Hot Chili Sauce Recipe
By: Dave Drum
For those so inclined, here is a recipe for making your own sriracha hot sauce:

Fill a container half full with peeled garlic cloves. Fill the rest of the way with 2 (at least) habaneros and a mix of dried serrano and cayenne pods that have been stemmed but not seeded. Add 1 tablespoon of non-iodized salt and fill the container (to cover chile pods and garlic) with 5% strength white vinegar. Cider vinegar or wine vinegar will work but will give you a different flavour.

As the chile pods re-hydrate top up the liquid with water or vinegar. After a few days to a week of steeping in the vinegar dump the whole mess into the food processor or blender and puree until a smooth, thick consistency is reached. If the mixture is too thick it may be thinned with vinegar or water.

The resulting sauce is tangy, quite garlicky and very tasty. Mixed 50/50 with tomato sauce (American catsup) it makes a very nice seafood cocktail sauce. Or it can serve as a salsa on tortilla chips. It's very versatile.
I am a reduction of my youthful mistakes mixed with the roux of a few adult successes
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I am a reduction of my youthful mistakes mixed with the roux of a few adult successes
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post #7 of 13
Welcome to the forum, hope you find some useful information, good tips and so on here.

Oddly enough you explicitly say no onions or garlic in your original post, but many of the replies include onions and garlic. Just an observation, I'm not trying to incite any controversy, just hoping for some insight into your problem.

Is your basic generic ketchup out of the question? Some brands include onion or garlic flavoring, check the labels. A basic seafood cocktail sauce with ketchup, horseradish, lemon juice and Tabasco type hot sauce might be the ticket. Or perhaps a concoction of rice vinegar, sherry, freshly grated ginger root and a sweetener like honey, molasses or brown sugar might do the trick for a sushi dipping sauce. Or maybe a hot and spicy mustard, or a wasabi mayo. About a half cup of coconut milk, juice of one lime, a bit of finely minced lemongrass and a finely minced serrano or jalapeno or habanero or ...

I'm thankful that onions and garlic can be part of my diet.

mjb.
Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #8 of 13
Slightly confused question from me: Why do you need sauce for sushi, beyond soy, ponzu, or bbq eel sauce depending on the application? Are you making new-style maki rolls?
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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post #9 of 13
I think that the OP is asking for a soy type sauce without the soy and onion allergens.
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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post #10 of 13
Go buy some ponzu sauce from the Asian grocer?
post #11 of 13
To the best of my knowledge, ponzu always has soy in it -- it is essentially soy sauce mixed with citrus, although there are usually other things. The other really classic sushi dip would be Tosa-joyu, but that is also based on soy.

I have three suggestions/questions.

1. Is it the soy or the wheat she's allergic to? I ask because I know a number of people who are allergic to soy sauce, but it's really the wheat gluten used in the processing, not the soy itself. If that were the case, you could search around for some forms of tamari that are made without gluten, and are often marked as "gluten-free." But they're definitely full of soy, so if it's really the soy then that's out.

2. A very small amount of rice vinegar and top-quality sake mixed with a bit of fresh-ground roasted sesame seeds strikes me as a possibility. Very kaiseki, not very sushi, but appropriate nonetheless. You could also add a trace amount of fresh-squeezed key lime and float a little julienned grapefruit peel for 20 minutes; this would give a passable mock-yuzu flavor that might help the sake and sesame be a bit more like ponzu. If you want to get crazy, float a square of kombu in the sake overnight, remove it, and use that sake; this will add a bit of umami and you'd get something akin to Tosa-zu... but still lacking soy.

3. Why do you need sauce? It's raw fish on vinegared rice, with a dab of (usually fake) wasabi. Sauce isn't necessary. And I think all the fooling around in the world isn't going to produce something especially soy-like. Why go to the trouble?
post #12 of 13
Thread Starter 
My little sister has bad food allergies so she can't have milk, soy, onions, or garlic. When she comes over I am stuck with a limited selection of cuisine that I can cook lately I have been trying to cook different styles of food that she normally can't eat like Mexican, Italian, Chinese, and now Japanese.

As far as the style that I will be making I think I will make Maki and Nagiri. I will also be making a cucumber salad, tempura, and saki


Thanks for all of the recipes so far. Wish I would have found this site along time ago. It would have helped with many of the crazy fusion stuff I make from time to time (like chicken fajita maki)
Is a hippopotamus a hippopotamus or just a really cool opotamous? - Mitch Hedburg
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Is a hippopotamus a hippopotamus or just a really cool opotamous? - Mitch Hedburg
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post #13 of 13
Thread Starter 
1) yes it is soy she is allergic to so gluten-free still means death

2) good suggestion

3) I like a good sauce so why not? I had a killer sauce a while back on a specialty roll a while back that was sweet. That got me thinking that finding a really good sauce that would not only be something good to have when people are over but also something that my little sis could have so she can have more of the dishes that I make
Is a hippopotamus a hippopotamus or just a really cool opotamous? - Mitch Hedburg
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Is a hippopotamus a hippopotamus or just a really cool opotamous? - Mitch Hedburg
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