Tangy, sweet, salty and oh so simple to make! Ginger-Garlic Teriyaki Sauce; a condiment to keep on hand to whip up easy week-night stir fries! It’s freezer friendly too. gluten free + vegan
Teriyaki sauce has been on my radar for quite a while now. I’ve been reading ingredient labels, perusing Google, and experimenting in small batches. I’ve way too many jars of teriyaki sauce experiments in the fridge that will eventually get used, but it’s this simple, totally mouth-watering and the best teriyaki sauce recipe I finally landed on. And all in a effort to make a fabulous Tofu Teriyaki Rice Bowl!
What is Traditional Teriyaki Sauce Made Of?
When I first started learning how to make teriyaki sauce, I found there to be a vast array of ingredients from one recipe to another. But in its most basic form, there are only a few ingredients that make up a traditional recipe:
- Sake
- Mirin
- Soy Sauce
These are not ingredients I typically keep in my larder and mirin can be quite expensive. So, I started futzin around with various ingredients. I attempted a cornstarch-thickened recipe, one that included balsamic vinegar and a long list of ingredients, and a naturally sweetened recipe I worked on but I just wasn’t getting the flavor I was after. They were either too sweet or too salty and didn’t have the full on umami I was looking for. Also, because I was on a gluten free trial, I needed to create an easy gluten free teriyaki sauce recipe.
I eventually came across a recipe from Epicurious. Their recipe included mirin and soy sauce, but instead of using mirin, I subbed pineapple juice and also subbed gluten free Tamari for the soy sauce. I added garlic, and ginger to give this gluten free teriyaki sauce a bit of wow factor. For the sugar, I use a 1:1 ratio of maple syrup and brown sugar because it was just a bit too sweet with all brown sugar. Using these subs, I ended up creating the best teriyaki sauce I’ve tried yet!
What is Ginger-Garlic Teriyaki Sauce Made Of?
Just six simple ingredients is all you need to make this easy teriyaki sauce recipe!
- Low Sodium Tamari
- Pineapple Juice
- Brown Sugar
- Maple Syrup
- Ginger
- Garlic
Although my take on this Japanese sauce is not authentic, I find it to work with the ingredients I typically have on hand and, I absolutely love its flavor.
What Does Teriyaki Sauce Taste Like?
This sauce has a tangy flavor with a good balance of sweet, a little acidic and salty but is not spicy. It’s rich, thick, gooey and has a fabulous umami flavor. Teriyaki sauce is perfect in stir fries, on tofu, or stirred into fried rice. It’s sooo good too as a dipping sauce for oven fries! Think of it as a Japanese(ish) BBQ sauce. Because of its concentrated flavors, a little goes a long way.
Is Teriyaki Sauce Gluten Free?
It depends on the recipe. Some recipes include soy sauce, not a gluten free food. But gluten free Tamari is a fabulous sub for soy sauce with delicious results. This recipe is gluten free – and another reminder that homemade is better anyway than store-bought. You control the ingredients!
How to Make Ginger-Garlic Teriyaki Sauce:
This recipe is super simple to whip up and to keep on hand when those teriyaki cravings strike!
- In a medium sauce-pan, add Tamari, brown sugar, maple syrup, pineapple juice, ginger and garlic. Whisk to combine.
- Heat on medium high and bring to a simmer. Turn to low and simmer, whisking occasionally for about 20 minutes, or until the sauce coats the back of a spoon.
- Remove from heat, strain into a lidded container. Teriyaki sauce will thicken as it cools.
A Few Recipe Notes on Teriyaki Sauce:
- Freezer friendly? Yes please! I’ve stored this sauce for up to a month in the fridge and up to three months in the freezer. The sugars and salt act as preservatives.
- Use low sodium Tamari for balanced flavor. I find regular Tamari too salty in this recipe and in order to balance the salt, I’d need to increase the sugar. Stick with low sodium for this recipe.
- This recipe is best as a sauce. Because of the sugar content, if cooked at a high heat, the sauce can easily burn. If using as a marinade, stir-fry quickly and at a lower heat.
- Reheat this sauce on a low gentle heat on stove top or in the microwave.
- After you make this sauce, whip up some mouthwatering Speedy Tofu Teriyaki Bowls!
More Homemade Sauces and Condiments to Love:
Ginger-Garlic Teriyaki Sauce
Tangy, sweet, salty and oh so simple to make! Ginger-Garlic Teriyaki Sauce is freezer friendly and a condiment to keep on hand to whip up easy week night stir fries! gluten free + vegan
Ingredients
Yields about 1 1/3 Cup (390g):
- 1 C (220g) Low Sodium Tamari
- 1 C (270g) Pineapple Juice *see note
- 1/2 C (90g) Light Brown Sugar packed
- 1/2 C (160g) Maple Syrup
- 4 Cloves Garlic skinned and smashed or 1 1/2 Tbs minced
- 1" (2.54cm) Knob of Fresh Ginger sliced thin or 1 1/2 Tbs minced
Instructions
In a medium sauce-pot add the Tamari, pineapple juice, sugar, maple syrup, garlic and fresh ginger. Whisk. Bring mixture to a simmer, then turn to medium low. Simmer on a low gentle heat for about 20 minutes, whisking occasionally. Towards the end of cooking, when whisked, it will boil up, so be careful here and adjust the heat as needed. The sauce will reduce by about 1/2 and thicken as it cooks.
Once the sauce coats the back of a metal spoon and stays in place when your finger runs through the sauce on the back of the spoon (careful it's HOT), the sauce is ready.
Strain through a fine mesh strainer and into a storage jar. Discard the solids. Store in a lidded container in the refrigerator for up to two weeks, or in the freezer for up to months. The sauce will thicken as it cools.
To thin the sauce, add more pineapple juice, a tablespoon at a time to thin as needed once cooled or reheated. Reheat on low heat stove top or for 30 seconds at a time in the microwave.
Recipe Notes
*Pineapple Juice: I often use the juice from a can of pineapple juice rather than purchasing a bottle of juice as this is what I typically keep stocked in the pantry. The pineapple chunks are delicious in smoothies and muffins and can be frozen if needed.
This recipe is best as a sauce. Because of the sugar content, if cooked at a high heat, the sauce can easily burn. If using as a marinade, stir-fry quickly and at a lower heat.
This recipe is adapted from Epicurious.
Geraldine | Green Valley Kitchen says
March 12, 2019 at 9:29 amI love that you are making your own condiments, Traci – I know it is easier to just buy a bottle of something but when I look at a bottle of any type of sauce there is a whole long list of mystery ingredients – with names I can’t pronounce. This is so simple (and better for you) – just 6 ingredients – and you’re all set! Looking forward to trying this!