Takes 10 minutes. Makes 1 cup of sauce.
Even before going gluten free, teriyaki sauce has always been something that I have wanted to master. It's taken me years to just get the balance of flavours right. And while I wouldn't say that this is the world most perfect teriyaki sauce, it's one I'm finally proud of. In saying that - I will keep updating this recipe as I play around with it more.
Something important to remember is that the quality of your ingredients plays a crucial role in the flavour of your teriyaki sauce. I am a huge fan of the brand Kikkoman, and there GF soy sauce is great to use, for other flavours of soy sauce, like Tamara or yaemon, I recommend Clearspring.
I use this marinade, a dipping sauce, and a drizzle for all manor of Japanese dishes. I love to use it on top of Okonomiyaki, as a dipping sauce for Tempura Vegetables, a marinade for chicken or tofu, I've even gotten into a weird habit of eating it with sliced and roasted potatoes as you can see above!
I N G R E D I E N T S
3 Tbsp water
1 tsp corn flour/corn starch
1/3 cup gluten free soy sauce
2 Tbsp brown sugar
1 Tbsp mirin
1 1/2 Tbsp honey
1 tsp sesame oil
A heaped teaspoon of grated garlic
A heaped teaspoon of grated ginger and it's juices
M E T H O D
In a bowl, combine the water and cornflour and mix until the cornflour has dissolved.
The add the soy sauce, brown sugar, mirin, honey, sesame oil, garlic, ginger and mix again. Grate the ginger and garlic directly into the bowl so you don't waste any flavours!
Turn the stove to a medium/high heat and bring the sauce to a boil.
Reduce to a low-medium heat and simmer for 5- 10 minutes or until the sauce has reduced to a sticky liquid.
Strain the liquid into a bowl, so you are left with a smooth liquid. Keep teriyaki sauce in a sealed jar in the fridge up to 1 week.