Sugar Free Teriyaki Sauce

Quick and easy sweet, salty, savoury, sticky, authentic and delicious Sugar Free Teriyaki Sauce that makes just over half a cup.

Course Dinner

Cuisine Japanese

Prep Time 2

Cook Time 10

Total Time 12

Servings cup

Calories 178kcal

Author Kim

Add ½ cup light soy sauce, 3 tablespoons cooking sake, 3 tablespoons granulated monkfruit sweetener, 1 teaspoon crushed garlic/garlic paste, and 1 teaspoon minced ginger/ginger paste, to a pot on high heat. Stir to mix together, keeping on the heat until it just starts to bubble.
Meanwhile make the cornflour slurry by mixing 1 tablespoon cornflour/cornstarch and 2 tablespoons tap water in a small bowl.
As soon as a few bubbles start to appear on the surface, add in the cornflour slurry, stirring through until its mixed in. Continue stirring for a minute until sauce has thickened, then remove from heat.

Cooking Sake: This is a Japanese rice wine and using it in teriyaki sauce adds depth of flavor and helps balance the sweetness of the sauce. Find it in the Asian aisle of major supermarkets. Substitute with the same about of either dry sherry or Mirren (also found in the Asian food aisle at supermarkets)
Sweetener: I use granulated monkfruit in many of my recipes to sweeten in place of sugar. Monkfruit measures like sugar and is significantly lower in calories. Alternatively you could try granulated stevia, or truvia.
Storage: This sauce will last in the fridge for 7 days. Keep stored in an air tight container or jar.
Uses: Cook up your favorite protein and vegetables and pour over the sauce. Or use as a marinade for chicken or salmon, as a glaze on cooked salmon, or finishing sauce on Asian salads, or poke bowls.
Calories: This recipe makes approx. just over ½ a cup of sauce. 178 calories is for the total sauce.

Calories: 178kcal | Carbohydrates: 15g | Protein: 8g | Fiber: 5g | Sugar: 8g