Gluten Free Ginger Teriyaki Sauce
Teriyaki sauce sounds simple until you realize most store-bought bottles are loaded with regular soy sauce, making them off-limits for anyone avoiding gluten. This homemade version swaps in tamari — which is naturally brewed without wheat — so you get that same deep, savory backbone without any compromise. Fresh ginger and garlic are finely grated right into the pan, giving the sauce a brightness and warmth that the bottled stuff just can't match. Honey and mirin bring a gentle sweetness, while rice vinegar adds just enough tang to keep things balanced. A cornstarch slurry whisked in at the end thickens everything into a glossy, restaurant-quality glaze that clings beautifully to whatever you're serving it over. A finishing drizzle of toasted sesame oil rounds out the flavor with a nutty depth that makes the whole sauce feel luxurious. This recipe makes six servings, so it's worth doubling and keeping a jar in the fridge for the week ahead.
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Learn more →Ingredients
6 servings
- ½ cup tamari
- ¼ cup mirin
- 3 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, finely grated
- 1 tsp toasted sesame oil
- 1 tbsp cornstarch
- 2 tbsp cold water
For serving
- 1 tsp sesame seeds (optional)
Instructions
- 1
Whisk together the tamari, mirin, honey, rice vinegar, ginger, and garlic in a small saucepan until the honey is fully dissolved.
- 2
Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally, until fragrant and the garlic has softened slightly, about 3–4 minutes.
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