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.

Course Condiment

Cuisine Japanese

Keyword fast, healthy

Prep Time 7 minutes

Total Time 7 minutes

Servings 24

Calories 23 kcal

Author Sarah Pope

Ingredients

1 cup Tamari sauce naturally fermented, unpasteurized
1/4-3/4 tsp ground ginger or 1-3 tsp freshly grated
3/4-1 tsp garlic powder or 3 cloves, freshly minced
2 Tbsp toasted sesame oil
2 Tbsp rice vinegar preferably organic
2 Tbsp raw honey preferably local
1 Tbsp liquid whey optional

Instructions

Mix all the ingredients together except the whey in a small glass bowl until well blended.
If not using the optional whey, the sauce is ready to enjoy immediately.
If using whey, stir it into the sauce, pour into a one pint mason jar and affix the lid. Leave the jar on the counter overnight to lightly culture it before refrigerating.
Homemade teriyaki sauce will keep for a couple of weeks without whey added and over a month when this optional ingredient is used.

Nutrition Facts

Homemade Teriyaki Sauce

Amount Per Serving (1 Tbsp)

Calories 23 Calories from Fat 11

% Daily Value*

Fat 1.2g2%

Carbohydrates 1.6g1%

Protein 1.4g3%

* Percent Daily Values are based on a 2000 calorie diet.