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Canned Teriyaki Sauce

A quick and healthy homemade teriyaki sauce perfect for marinating or glazing meats, tofu, and vegetables with a sweet and savory flavor.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 10 tablespoons
Course: Condiment, Sauce
Cuisine: Asian, Japanese
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 Tbsp freshly grated ginger Use freshly grated for the best flavor.
  • 2 cups Coconut Liquid Aminos A gluten-free alternative to soy sauce.
  • 2 cups light brown sugar Adjust according to sweetness preference.
  • 1 cup white distilled vinegar
  • 2 Tbsp bottled lemon juice Use for tanginess.
  • 3 Tbsp Therm Flo A thickening agent; substitute if unavailable.

Method
 

Preparation
  1. In a mixing bowl, combine the freshly grated ginger, Coconut Liquid Aminos, light brown sugar, white distilled vinegar, and bottled lemon juice.
  2. Whisk these ingredients together until the brown sugar has completely dissolved into the mixture.
  3. Gradually stir in the Therm Flo to thicken the sauce, mixing well to ensure there are no lumps.
  4. Taste the sauce and adjust any ingredient levels according to your preference. For a sweeter sauce, add more sugar; for tanginess, increase the lemon juice.
  5. Once fully mixed and adjusted, transfer the sauce to an airtight container or jar. It can be stored in the refrigerator for up to two weeks.

Notes

For meal prep, this teriyaki sauce is excellent for marinating chicken, tofu, or vegetables ahead of time. Can be frozen in ice cube trays for longer storage.