Teriyaki Sauce

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For a sweet and tasty sauce to make Asian infuse meals.

Prep Time10

Cook Time35

Total Time45

Course: Sauce

Cuisine: Japanese, Plant-Based American

Keyword: quick, easy, plant-based, vegan

Servings: Container

Calories: 524kcal

1 Cup Soy sauce Low sodium preferably or use coconut aminos
1/2 Cup water
1 Tbsp Fresh ginger mince You can aslo use ginger powder if you don't have any fresh ginger.
4 Garlic cloves Finely mince
1 Tsp Apple cider Substitute for rice vinegar
6 Tbsp Coconut sugar Substitute for brown sugar
2 Tbsp Cornstarch
1 Tbsp Maple syrup Substitute for Agave syrup
1 Tsp Red pepper flakes

US Customary - Metric

Combine 1 cup soy sauce, coconut sugar, red pepper flakes, maple syrup ( or agave), garlic, and ginger in a medium saucepan and set over medium heat; let it simmer for 10 minutes.
Combine the cornstarch with 1/2 cup water in a small bowl and whisk until dissolved. Add the cornstarch mixture to the saucepan cooked for 25 minutes on low heat.
Make sure to whisk it until it thickens to a creamy consistency add the vinegar and whisk together. If the sauce becomes too thick, add more water to thin it out.
Once it's done cooking make sure to remove from heat and is ready to use over your meals.

Note:

If you prefer to make the sauce extra spicy add 1 more tsp of red pepper flakes.
If you would like it sweeter increment the coconut sugar, not the maple syrup.

To store:

Place in a glass container and save in the refrigerator, it will last refrigerated for up to two weeks.