Most bottled teriyaki sauces are full of corn syrup and artificial ingredients. This homemade version uses coconut sugar for sweetness and real ginger and garlic for flavor, and it comes together in about 15 minutes on the stovetop. It reduces into a thick, glossy glaze that clings perfectly to chicken, salmon, tofu, or stir-fried vegetables.
Ingredients
- 1/3 cup tamari or soy sauce
- 1/4 cup coconut sugar crystals
- 1 tsp ginger
- 1 tsp garlic granules
- 1 tbsp apple cider vinegar
- 1 tbsp arrowroot powder mixed with 2 tbsp cold water
- 1/4 cup water
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Combine the tamari, coconut sugar, ginger, garlic granules, apple cider vinegar, and water in a small saucepan over medium heat.
- Bring to a simmer, stirring until the coconut sugar dissolves completely.
- In a small bowl, whisk the arrowroot powder with cold water until smooth. Pour the slurry into the simmering sauce while stirring constantly.
- Continue stirring for 1 to 2 minutes until the glaze thickens and becomes glossy. Remove from heat. It will thicken further as it cools.
Notes
- Use this as a glaze for baked salmon, grilled chicken, or roasted tofu. Brush it on during the last few minutes of cooking.
- For a spicier version, add 1/2 teaspoon of cayenne or a pinch of chili peppers (crushed).
- Keeps in the fridge for up to 10 days. Reheat gently before using.
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