Homemade Teriyaki Sauce (Gluten-free + Vegan)
This homemade teriyaki sauce is gluten-free, vegan, also. Add this homemade teriyaki sauce to any of your vegetable stir-fry for a delicious dish.
Servings: 1 cups
Calories: 30kcal
Equipment
- Saucepan
- Measurement Spoons
Ingredients
- 1/3 cup tamari (low sodium gluten-free)
- 2/3 cup water
- 3 tbsp maple syrup or 2 tbsp brown sugar
- 1 tbsp rice vinegar or apple cider vinegar for paleo & keto
- 1 inch ginger minced/ grated
- 1 tsp sesame oil
- 1 tsp roasted sesame
- 1/2 tsp pepper powder
For Thickening
- 1 tsp corn starch
- 2 tsp water
Instructions
- In a saucepan add tamari, water.
- Add in maple syrup, minced ginger, vinegar.
- Season with ground pepper.
- Add sesame oil and bring the mixture to a boil.
- Simmer for 2 - 3 minutes.
- Make a slurry of corn starch and water.
- Pour in the slurry into boiling sauce.
- Simmer till required consistency.
- Remove from heat once done.
- Cool the sauce completely and then transfer to a bottle or jar to refrigerate.
Notes
No need to add salt as tamari has salt in it.
Taste the salt in between. If it's too salty dilute with 1/4 cup water and simmer. Preferably before adding the slurry.
Pepper and sesame oil you may adjust as per the flavor you need in your sauce.
Add some additional roasted sesame seeds but this is totally optional.
Once the sauce is cooled completely, transfer to an air-tight jar and refrigerate for up to 3 - 6 months.
Nutrition
Calories: 30kcal