A super easy recipe for gluten free, low-calorie and low-sodium Teriyaki sauce.
The key benefit of making your own sauces is that you know and control exactly what goes in.
INGREDIENTS ------------------
80 ml filtered water
80 ml low sodium gluten free soy sauce [i.e. tamari]
3 tbsp xylitol [or unrefined brown sugar]
2 tbsp rice vinegar
2 tbsp mirin [replace with dry sherry or dry white wine]
1 tsp toasted sesame oil
1 1/2 tsp ginger, freshly grated
1 garlic clove, minced
2 tbsp chilled water
2 tbsp arrowroot flour [or cornstarch]
METHOD ------------------
In a small saucepan stir together water, soy sauce, brown sugar, rice vinegar, mirin [or wine], sesame oil, ginger and garlic.
Place over medium heat and bring the mixture to a simmer.
Lower the heat and allow the mixture cook at a low heat for 10 minutes.
Meanwhile, stir the cold water and arrowroot flour [or cornstarch] together in a small bowl.
When the sauce is almost finished cooking, stir in the flour mixture. Let the sauce simmer for about 1 minute more, until it thickens up.
Remove the pot from the heat and let it cool for a few minutes. Transfer to a glass jar and enjoy!
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