Add ingredients to a pot: Add soy sauce, sake, monkfruit maple syrup, monkfruit sweetener, garlic, and ginger to a pot on high heat.
Heat on medium high heat: Heat for 1 – 2 minutes until sweetener has dissolved.
Remove from heat and let it cool: Let it sit covered in pot for about 10 minutes to cool a little
Pour and Store: Pour into a clean Mason Jar with lid. Store in the fridge for upto 2 weeks.
Soy Sauce: Light Soy Sauce is what I used, however you could also use a low sodium version, or even Tamari. Avoid using Dark Soy Sauce as its too strong.
Cooking Sake: This is sold in Woolworths and Coles in Australia in the Asian food aisle. Alternatively you could use the same amount of Mirren (available in supermarkets in the Asian aisle), or dry sherry. Or you could use actual Sake.
Lakanto Maple Syrup: For sweetness and flavour. If you can’t find this brand, any type of sugar free maple syrup will work, or if all else fails, use pure maple syrup. This is available at Woolworths in Australia and online through Amazon in the US.
Lakanto Gold Monkfruit Sweetener: This is a granulated sweetener that measures like sugar and it a brown sugar substitute. It adds sweetness and counteracts the salt in the soy sauce. Its also sold in Woolworths. If you can’t find Lakanto Monkfruit Gold, you could use Natvia Gold, or even Lakanto Classic which is the white granulated sweetener.
Garlic: There's a good punch of garlic in this sugar free teriyaki sauce, but you could easily reduce the amount by half if you prefer less garlic without it affecting the overall balance of the sauce.
Ginger: If you like a good hit of ginger, stick with 1 tablespoon, or you can reduce the amount to ½ a tablespoon for a less intense ginger hit.
Making and Storing Sauce for Future Use: I’ve deliberately left out the thickener in this recipe because it thickens as it cools down and again in the fridge. It also keeps better in the fridge without the thickening agent. When you’re ready to use it, if you’d like the sauce to have a thicker consistency, that’s the time to add it.
Making and Using the Sauce Straight Away: make a cornflour slurry, consisting of 1 tablespoon cornflour plus 2 tablespoons tap water mixed together with a spoon. Pour into wok or pot over the meat and veges. Stir through on high heat and it will thicken quickly.
Don’t cook the sauce down and try to thicken it on the stove as this will cause it to become very salty and bitter. It only needs a short cooking time to bring all the flavours together to create that magical teriyaki sauce taste.
Nutrition Information: this is calculated at 40 calories per person for 4 people