Homemade Teriyaki Sauce (Gluten Free)
I know, I know! Kara, you can buy gluten free Teriyaki sauce at almost any grocery store. So why make it home? a couple reasons:
First and for most flavor…always flavor!
Second, (and of nearly equal importance), is control. “I say who! I say when! I say who!” Ok, so that’s from Pretty Woman, but it still applies. Unnecessary chemicals, not only are they not so good for ya, but they, (see rule one), effect flavor.
Third, GF sauces are stinkin’ expensive! And usually when your teriyaki sauce is used in a recipe as opposed to a condiment, it is in much greater quantity than a regular soy sauce. Hence, making your own is much friendlier to the GF budget.
And need I mention it again? You absolutely cannot gain a better time to product win than homemade condiments. FLAVOR FLAVOR FLAVOR! And P.S. the number of additional sauces and condiments that can be made from this base sauce are well… you’ll see that in upcoming posts.
1/4 cup GF soy sauce
1 cup water
1 teaspoon fresh grated ginger (or 1/2 teaspoon ground)
1/4 teaspoon garlic powder
3 tablespoons packed brown sugar
2 tablespoon honey
1 tablespoons cornstarch
1/4 cup cold water
In a medium size sauce pan set to medium heat, combine GF soy sauce, 1 cup water, ginger, garlic powder, brown sugar, and honey. Stir until sugars are dissolved.
In a separate small bowl, whisk cornstarch into 1/4 cup water. Add the slurry into sauce pan. Simmer until thickened.
Refrigerate for up to a month or serve as you traditionally would as a condiment to asian dishes.