Vegan Teriyaki Sauce (gluten free)
Ingredients
- ¼ cup soy sauce / tamari
- ¼ cup mirin
- 1 ½ tablespoons maple syrup
- 1-2 cloves garlic, minced
- 1" ginger
- ¼ cup water
Cornstarch Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Optional Add Ins
- ½ teaspoon sesame oil (for flavor)
- 2 teaspoons chili garlic, sambal or sriracha
- pineapple chunks, rice vinegar
Instructions
- Heat first 6 ingredients in a small saucepan over medium heat until simmering.
- In a small dish, whisk the cornstarch and water together to create a slurry.
- Pour the slurry into the teriyaki sauce whisking until the sauce is smooth. Once it starts to thicken and get glossy, remove from heat. The sauce does thicken as it cools so leave it slightly thinner than you'll need. Add in another splash or two of water if your sauce gets too thick.
- Optional: Stir in red pepper flakes, sriracha or sambal garlic chili for a spicy teriyaki sauce.
Notes
Gluten Free Option: Use tamari or gluten-free soy sauce.
Mirin: Mirin is a type of rice wine similar to saki. It's a little sweeter and has a lower alcohol content than saki. Find mirin in the condiment aisle (by the soy sauce or the International section) at your supermarket, in an Asian grocery store or buy it online.
Reduced Salt Option: Use low sodium for less salty teriyaki sauce.
Sweeter Option: Make it sweeter with an extra teaspoon or two of maple syrup.
Oil: Add toasted sesame oil for extra flavor and richness.
Storing: Keeps well in the refrigerator for up to 2 weeks (or more).