Servings: 40 Prep: 15 min Cook: 1 hr Total: 1 hr 15 min
There’s a sweet salty teriyaki sauce that my mother used to purchase, when I was growing up. I wish I knew what the brand was, because I love it and miss it (not that I could eat it!). This sauce is my attempt to recreating that taste sensation. The taste is excellent!
It’s somewhat thick, sweet, salty and a little tangy. It looks almost like a teriyaki glaze, and can be dipped into as such. It can be used to marinate, toss veggies in, add to rice, etc. It’s great for all your teriyaki needs. I make a big batch of it, about once every 3 months and put it in a jar that rattles around my fridge. It seems to last forever!
Important Note: This does not have sugar in it. So, while it looks thick enough and is sweet enough, it doesn’t have the actual same properties that sugar does. It won’t caramelize and give you those great flavors and textures on a grill. It’s a little odd, like that, but … it’s still pretty wonderful!
Recipe makes about 2 ½ cups, or about forty (1 tbsp) servings.
Sweet Teriyaki SaucePrint Rate
- 1/4 cup brown sugar equivalent
- 3/4 cup 'Swerve' or other sugar replacement
- 1 cup japanese soy sauce (shoyu)
- 1 cup sake (rice wine)
- 1 cup water
- 1/2 cup rice wine vinegar
- 10 each garlic cloves peeled and crushed (nutrition set to 0 ... will be strained out)
- 1 3-inch piece of ginger peeled and sliced into 8 chunks (nutrition set to 0 ... will be strained out)
- 1/4 tsp guar gum
- 1/4 tsp xanthan gum
- Mix all ingredients together in a sauce pan, except the two gums.
- Place pan on the stove and bring to a simmer.
- Blend the guar and xanthan together, and slowly add to the simmering liquid, while whisking, quickly. Try to avoid clumping.
- Allow the sauce to simmer for about an hour, over low heat. The sauce should reduce by near half and thicken to the consistency of a light syrup. It will continue to thicken, as it cools.
- Cool and refrigerate.
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* Learn More: More about this recipe and nutrition …
2 thoughts on “Sweet Teriyaki Sauce”
At what point do you strain the sauce? thanks
—Reply posted by DJ on 5/23/2016
Aha! Good point! This is one of my oldest recipes and wasn’t as well thought about. Basically … last. Strain it before you chill it. That should do it. Thank you for pointing that out. I hope that helps! 😀
I think coconut sugar is also a good equivalent too. Splenda leaves a weird aftertaste for me. But I am also aware that coconut sugar has a high glycemic load.