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
Makes about 1 1/3 Cup (390g):
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, 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.
*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.
Calories: 1140kcal | Carbohydrates: 265g | Protein: 26g | Fat: 1g | Saturated Fat: 1g | Sodium: 13012mg | Potassium: 1355mg | Fiber: 3g | Sugar: 231g | Vitamin C: 27.3mg | Calcium: 366mg | Iron: 7.2mg