Ginger-Garlic Teriyaki Sauce

Tangy, sweet, salty and oh so simple to make! This 6 ingredient Ginger-Garlic Teriyaki Sauce is freezer friendly and a condiment to keep on hand to whip up easy week night stir fries! This recipe is vegetarian, vegan and gluten free.

Course Condiment, Marinade

Cuisine American, Japanese

Diet Vegan, Vegetarian

Keyword How to Make Teriyaki Sauce, Teriyaki Sauce Recipe

Prep Time 5

Cook Time 30

Total Time 35

Calories 1140kcal

Author Traci York

Ingredients

Makes 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 20-30 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. The sauce will thicken further as it cools.
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.
To thin the sauce, add more pineapple juice or water, a tablespoon at a time to thin as needed once cooled or reheated.
Use as a sauce, as is or thin with water to use as a marinade.
Reheat on low heat stove top or for 30 seconds at a time in the microwave.

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.

Nutrition