Homemade Teriyaki Sauce

This recipe for teriyaki sauce makes about 1 1/2 cups and can be used for any of your Asian recipes instead of unhealthy bottled versions from the store.

Prep Time 7 minutes

Servings 8

Author Sarah Pope

Ingredients

1-3 tsp ginger freshly grated, preferably organic
3-4 cloves garlic minced, preferably organic
2 Tbl toasted sesame oil
2 Tbl rice vinegar preferably organic
2 Tbl raw honey preferably local
1 Tbl liquid whey
1 cup soy sauce naturally fermented, unpasteurized

Instructions

Mince and mash the garlic gloves.
Mix with the freshly grated ginger and whisk in the remaining ingredients including healthy soy sauce of choice.
Pour into a one pint glass mason jar.
Stir in optional liquid whey, affix the lid and leave the 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.

Recipe Notes

Wheat free soy sauce is fine to substitute for regular soy sauce as desired.