Homemade Teriyaki Sauce

by Sarah TheHealthyHomeEconomist July 31, 2011

homemade teriyaki sauceI go through a lot of homemade teriyaki sauce.  I use it primarily for marinating chicken although it is very useful for making homemade barbeque sauce as well.

Bottled teriyaki sauce from the grocery store has so many additives that it is downright frightening to read the label and the brands at the healthfood store are disappointingly not a whole lot better.

I used to use San-J brand of teriyaki sauce but recently noticed that it now has canola oil in it, so this has recently become an unacceptable product in my home.

Canola oil is a good source of omega 3 fats and is thought by many in the health community to be a quality oil.

Nearly all restaurants cook with an olive oil/canola oil blend (25/75).   Even when nonGMO, organic and cold pressed, canola oil should still be avoided.

Canola oil goes rancid very easily requiring manufacturers to deodorize it to hide the off smell.  The deodorizing process forms a dangerous form of transfat in the canola oil which is not labeled! 

And worse, if it’s not organic canola oil, it is more than likely from genetically modified canola to boot!

For this reason, skip any bottled sauces or dressings that contain this very misunderstood and unhealthy oil!

Once you have abandoned the teriyaki sauces from the store with frightening ingredients and resolved to make your own truly healthy, homemade teriyaki sauce alternative, you will be shocked at how easy and fast it is to whip together.

The homemade teriyaki sauce recipe below recommends optional liquid whey to add additional enzymes and probiotics to the final blend.

Homemade Teriyaki Sauce

Makes about 1 1/2 cups

Ingredients

1-3 tsp organic, freshly grated ginger (sources)

3-4 organic garlic cloves

2 TBL toasted sesame oil (sources)

2 TBL rice vinegar (sources)

2 TBL raw honey (sources)

1 TBL liquid whey – optional (do not use powdered whey)

1 cup unpasteurized, naturally fermented soy sauce (sources)

Instructions

Mince and mash the garlic gloves.   Mix with the freshly grated ginger and whisk in the remaining ingredients.  Pour into a one pint glass mason jar.  Stir in optional liquid whey, affix the lid and leave the homemade teriyaki sauce on the counter overnight before refrigerating.

Homemade teriyaki sauce will keep for a month or two if liquid whey is added and a couple of weeks if not used.

Here is a delicious teriyaki chicken stir fry to use your homemade teriyaki sauce!

*Please see my video on how to make many other healthy, homemade sauces and dressings by clicking here.

Sarah, The Healthy Home Economist

Source:  Nourishing Traditions Cookbook

Picture Credit

 

Comments (43)

  1. Pingback: Eat Your Veggies Meat Loaf - The Road To 31

  2. I found this too salty for a teriyaki sauce. Had to add more sugar anyway although I really wanted just the honey to work on it’s own as a sweetener. Also added a bit of ginger powder as well, which gave it a deeper flavour.

    Reply
  3. Hi Sarah, Just found your website and am looking forward to trying your teriyaki recipe. Unfortunately, I live in an area where I cannot get farm fresh milk so I will have to forgo the whey. I have one more possibility, but have never noticed if there is farm fresh milk in the health food section of our smallish grocery stores. It is surprising how many wonderful healthy things we do carry, so I am hoping. Any suggestion?. One other thing is I notice you still eat wheat products. My husband and I have eliminated wheat for almost 8 months now and it has made a huge difference in our over all well being. not only have we lost some weight, but have not had indigestion at all. We used to take an acid reducer, no more. Also, my husband had many symptoms of Celiac and those are completely gone. Okay, I subscribed to your news letter and am sure you will have lots of recipes I can use in our “Just eat real food lifestyle. One more thought, there is a lady here that has a couple of goats. Would goat milk make whey?

    Reply
  4. MSG is a natural flavor that is not good for anyone. Be aware that when you see natural flavor in the list of ingredients it may well be MSG.

    Reply
  5. Pingback: Weekly {Unprocessed} Menu Plan 10/7-10/13

  6. Pingback: Easy Teriyaki Chicken for the Freezer « aprilseverydayblog

  7. Kate @ Modern Alternative Mama July 31, 2011 at 7:44 pm

    Just proves that there’s basically nothing you can’t have when eating real food…you just have to make it yourself. :) The other day I made my kids “lemonade” with fresh-squeezed lemon juice, water, and a little raw honey. They loved it. And my daughter just finished eating GAPS-friendly coffee cake. The point being…the (food) world is open!!

    Reply
  8. Sarah, If whey is not used should you still keep on counter overnight? Should it be stored in refrigerator or on counter ? Is there a non-dairy sub for the whey that can be used instead?

    Reply
    • Sarah, TheHealthyHomeEconomist

      Hi Cara, refrigerate right away if not adding the whey. You can add a bit of a probiotic capsule (BioKult is a good one) to the sauce and leave on the counter overnight instead .. I’ve not tried this but other folks have used this method with my other lactofermented recipes with success.

      Reply
  9. Teriyaki chicken is a tradition in my family. It is a “comfort food” and holds special memories of my mom who passed away in ’99. I love “her” recipe (it is Kikkoman based) but I definitely want to try yours Sarah. Thanks for the healthy option ;)
    PS ( The way we love our teriyaki chicken meals is with mashed potatoes, make a well in a dollup of taters and pour t. sauce in like gravy …. so yummy ;) … OK, gotta make me some now! )

    Reply
  10. I didn’t know about the deodorizing of the oil so I’m glad to know it. But I was already avoiding canola for another reason. Pretty much all canola grown in the U.S. is already GMO. It’s even growing wild in some places like Oregon so it’s escaped to the wild and it’s only a matter of time before there is no canola that doesn’t have the GMO pollen. Japan doesn’t allow GMO plants to be grown there but they import GMO canola from Canada for processing. They now have GMO canola growing wild in Japan. Heirloom corn growers are facing the same thing in America. They are finding that heirloom corn is turning up with GMO pollen even when grown in remote places. Baker’s Creek heirloom seed tests their seed and they’ve had this warning in their catalog for the corn for at least the last two years. Grow your heirloom corn in a high tunnel green house or something to help protect your seed. Pandora’s box…but I bet you already knew all of this, Sarah. LOL!

    Reply
  11. OH I am sooooo excited to make this recipe. I have everything I need! Sarah, question….what are your views on Braggs Liquid Aminos? There is some question about how it gets salty since there is no sign of any salty ingredients so it must be a chemical reaction? This was thought to be a healthy alternative but now I am not so sure? I just bought a big bottle! Eek. But I will gladly toss if there is any other word about it.

    Reply
  12. Now this sounds fantastic! Ginger, garlic, sesame oil, honey and tamari…delish! Thanks for sharing the recipe- I’ve not used teriyaki sauce in a long, long time- because it’s always so processed- and I honestly never thought about making some. Great idea :)

    Reply
  13. Pingback: Homemade Teriyaki Sauce — The Healthy Home Economist | Organic Rapeseed Oil

  14. Sound sooo good!!!!!
    I wanted to try this but I can’t find the raw soy sauce anywhere. Not even on your site. Is there another brand you recommend?

    Reply
  15. Thanks for the recipe. I used to love Teriyaki chicken but haven’t eaten it since staring to eat real food. I’ll be making this for my family soon.

    Reply
  16. I’m so glad you posted this! My daughter LOVES teriyaki and I hadn’t found a bottled brand I could trust. Do you know if coconut aminos can be used in place of the soy? I have to order my natural soy sauce online.

    Reply

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