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Jan 16, 2011 11:04 PM

What areYour Non-Asian Cooking Uses for Soy Sauce/Tamari?

I regularly use tamari to deepen flavors in sauces and soups, including those that are curried and tomato based. It also shows up in my cassoulet, chili, jambalaya, boeuf bourgignon, goulash, jamaican lemon soy ginger marinade for chicken cracklings, and my oft-used " mustard mayonnaise" condiment for everything from steamed broccoli to steak sandwiches. I also love it sprinkled on popcorn (honest, forget butter; this is so delicious!)
I mix it w/ cream cheese and toasted sesame seeds for a spread. And i use it in a curried white wine/tamari based salad dressing.

How about you?

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  1. I use it in a lot of unexpected places in place of salt. It gives a boost of savoriness in addition to salinity. I've even seen it used as a salty additive in a savory caramel sauce.

    1 Reply
    1. re: JungMann

      I do the same, minus the caramel(which sounds really good). Great salt substitute.

    2. Yep, pretty much the same. I love it in Hungarian Mushroom Soup...

      1. As a brine ingredient for pork; you can tell it's brined because it's so flavourful but you would never guess that it is soy or tamari.

        1. I make a vegetarian rosemary cream gravy to go over biscuits for breakfast, and soy sauce adds that umami/meatiness that's required for a gravy. Even hardcore meatatarians love it.

          6 Replies
          1. re: monopod

            i knew you clever CHs would have some great uses! And hopefully more will chime in!

            jung, plse elaborate on a 'savory caramel sauce' ? what is that and what do you serve it with?

            a sweets thought:maybe we should suggest to the various "sea salted caramel' food producers (ice cream, candy, truffles etc) that they try a Tamari Caramel version!!

            1. re: opinionatedchef

              I am thinking just of a caramel sauce with a bit of salt -- a nod to the salty-sweet desserts that are popular right about now. Googling "soy caramel" will give you myriad ideas for applications from pork tenderloin to banana desserts.

              I am remind also that I like using soy sauce for my gravies. It adds a little bit of nuttiness to the background.

              1. re: JungMann

                oh yes, i remember, there's a famous vietnamese pork dish w/ soy caramel. but then again, that gets back to asian, so of course that makes sense( but the caramel part is different!)

            2. re: monopod

              That gravy sounds awesome!! Do you have a specific recipe or is it just the regular gravy start with rosemary and soy?

              My boyfriend had some vegan biscuits and gravy in Portland almost two years ago that he still compares all others to (meat or not). I'd love to give this a try for him.


              1. re: Veggie Liv

                It's not vegan - it's a cream base - but it is vegetarian. All I do is make a roux of butter and flour (equal parts), cook it over med-low heat just enough to cook out the raw flour taste, then add cream or half and half, rosemary, some soy sauce, S&P and cook until it's nice and thick. I kind of eyeball it each time so I don't have quantities; the trickiest part is to make enough roux to thicken it, so I'd start with more roux than you think you'll need (since it's easier to thin it with more cream than to thicken it up).

                1. re: monopod

                  He's not vegan or even vegetarian, but he just loved that vegan gravy so much that I'm trying to find him a substitute or at least a front runner to compare. I'm not a big gravy fan since I am a vegetarian, so I never really developed my own.

                  Thanks for the ideas!

            3. It goes in almost everthing