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gluten free teriyaki sauce in glass jar

Quick & Fresh Gluten-Free Teriyaki Sauce

This gluten-free teriyaki sauce is made with tamari instead of soy sauce, and has the classic richness and shiny luster of this sweet and salty condiment. Fresh ginger and garlic add brightness and balance. It can be used as a marinade or sauce.
Author: Amanda Paa
Yield: 1 cup
Cook Time :10 minutes

Ingredients

  • ¼ cup tamari
  • 3/4 cup water
  • 2 cloves garlic, finely minced
  • 2 teaspoons minced fresh ginger
  • 1 tablespoon rice wine vinegar
  • 3 tablespoons brown sugar
  • 2 tablespoons honey
  • 3 cracks of fresh black pepper
  • 2 tablespoons cornstarch (which will be whisked in with 3 additional tablespoons water)
  • 1 1/2 teaspoons toasted sesame oil

Instructions 

  • In a small saucepan, add all ingredients besides sesame oil and cornstarch. Bring to a gentle boil, whisking to dissolve sugar.
  • In a small bowl, whisk together cornstarch with 3 tablespoons cool water. Turn heat to medium and whisk cornstarch mixture into saucepan. Let it come to a soft simmer, with bubbles around the edges, and it will start to thicken over 3ish minutes, coating the back of the spoon. You don’t want it to be overly thick, as it will continue to thicken as it cools.
  • Remove from heat and whisk in sesame oil. Pour into a glass jar and let cool before storing in the fridge for up to 7 days.