Easy Homemade Teriyaki Sauce


2 tsp avocado oil

4 cloves garlic, micro-grated

1 tsp micro-grated peeled fresh ginger

1 pinch chili flakes

2/3 cup gluten-free tamari or coconut aminos

1/4 cup plus 2 tbsp filtered water

1/4 cup mirin

1/4 cup rice wine vinegar


  1. Heat the avocado oil in a small saucepan over low heat. Add the garlic, ginger, and chili flakes and gently sauté for 2 minutes.

  2. Add the tamari and water and bring to a simmer. Simmer on low for 8 minutes. Add the mirin and vinegar and simmer for 2 minutes longer.

  3. Strain the sauce through a fine-mesh sieve to remove solids. Store in a glass jar in the fridge for up to 1 week.

Makes 1 cup.

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