Teriyaki Sauce
Servings :8
EQUIPMENT
- parchment paper (affiliate link)
- baking sheets (affiliate link)
- probe thermometer (affiliate link)
INGREDIENTS
Teriyaki Sauce and Marinade
- ¾ cup soy sauce tamari or coconut aminos*
- 3 tablespoon rice wine vinegar
- 3 tablespoon mirin
- 1 tablespoon ginger or 1 teaspoon dried ginger
- 1 tablespoon garlic or 1 teaspoon of garlic granules
- 1 teaspoon crushed red pepper
- ¼ cup brown sugar honey or maple syrup
- 1 tablespoon coconut oil
- ¾ cup water divided
- 1 tablespoon sesame seeds optional
Corn Starch Slurry [see notes]
- 1 tablespoon corn starch
- 2 tablesppons water
INSTRUCTIONS
Making the Teriyaki Sauce
- Add all of the ingredients to a small saucepan.
- Place the saucepan on medium-high heat and bring the teriyaki sauce to a simmer.
- While the teriyaki sauce is heating, mix up the thickening slurry and and set it aside.
- Once the sauce is simmering, add the slurry to the pan and whisk. Continue cooking, while stirring continuously until the sauce is thickened, about 30 seconds.
- Remove the sauce from the heat and set aside. You will have extra.*
RECIPE TIPS
Note on cornstarch slurry: The cornstarch slurry is used tot thicken the teriyaki sauce and give it that shiny finish. If you are using this recipe as a marinade, you can leave out the slurry.
GLUTEN-FREE: Use tamari instead of soy sauce. You can also use coconut aminos.
VEGAN: Use maple syrup or brown sugar. Marinate slices of extra firm tofu OR serve the teriyaki sauce with steamed veggies and rice. YUM!
HOW TO STORE: Any leftover teriyaki sauce can be stored in an airtight container in the fridge for up to three weeks.
NUTRITION
Serving: 4oz | Calories: 68kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Saturated Fat: 2g | Sodium: 1272mg | Fiber: 1g | Sugar: 9g | Calcium: 12mg | Iron: 1mg