Gluten-Free Teriyaki Sauce Recipe

Homemade teriyaki sauce is a sweet, savory glaze made from soy sauce, sugar or honey, ginger and garlic, thickened with cornstarch. To keep it gluten-free, use tamari or a soy sauce labelled gluten-free instead of regular soy sauce.

Ingredients

• ½ cup (120 ml) gluten-free tamari or soy sauce labelled gluten-free
• ¼ cup (60 ml) water
• 3 tbsp honey or brown sugar
• 1 tsp rice vinegar (optional)
• 1 tsp freshly grated ginger
• 1 garlic clove, minced
• 1 tsp cornstarch mixed with 1 tbsp cold water

Method

1. Combine the tamari, water, honey, rice vinegar, ginger and garlic in a small saucepan.
2. Bring to a gentle simmer over medium heat and cook for 2 minutes, stirring.
3. Stir the cornstarch mixture again, then pour it into the pan while stirring.
4. Simmer for 1 to 2 minutes more, until the sauce thickens enough to coat the back of a spoon.
5. Cool for a few minutes before using. It thickens further as it cools.

Tips

• Use it on chicken, salmon, tofu, vegetables or rice bowls.
• Brush it on during the last few minutes of cooking so the sugar does not burn.
• Keep it in a sealed jar in the fridge for up to two weeks.

Frequently asked questions

Is teriyaki sauce gluten-free?

Only if you use gluten-free tamari or soy sauce. Most regular soy sauce contains wheat.

How do I thicken teriyaki sauce?

Mix cornstarch with cold water first, then stir it in while the sauce simmers. Cook briefly until glossy.

Can I use less sugar?

Yes. Reduce the honey to 2 tablespoons, or taste and adjust as you go.

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