Homemade Teriyaki Sauce | Alcohol Free Teriyaki | Nonalcoholic Sauce | Homemade Teriyaki

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup has a lower glycemic index, while brown sugar is more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is less expensive.

Remove the skins from 4 cloves of garlic and dice them.

Smash the garlic on the board to release oils or use a garlic press.

In a cool saucepan, add 1/2 cup of light brown sugar.

Add 1 cup of low sodium soy sauce to the saucepan.

Add 2 tablespoons of rice vinegar to the mixture.

Turn the burner on to medium heat and stir to dissolve the sugar.

Add 1/2 teaspoon of ground ginger and 4 minced cloves of garlic to the saucepan.

Add 2 teaspoons of sesame oil to the mixture and stir.

Bring the mixture to a simmer and cook for 1 minute.

Make a cornstarch slurry by mixing 4 tablespoons of water with 3 tablespoons of cornstarch.

Stir the cornstarch slurry until well combined and set aside.

After 1 minute of simmering, add the cornstarch slurry to the sauce.

Mix the cornstarch slurry in and check the thickness of the sauce.

If a thicker sauce is desired, add more cornstarch slurry gradually until the desired thickness is reached.

For optional texture, toast 1 tablespoon of sesame seeds in a high-sided sauté pan over high heat, stirring frequently.

Once the sesame seeds turn a light brown, remove from heat and continue stirring to avoid burning.

Add the toasted sesame seeds to the teriyaki sauce and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens