Cinnamon Free Gluten Free Teriyaki Sauce
Teriyaki sauce is one of those kitchen staples that makes everything taste better — from grilled chicken to roasted vegetables to a simple bowl of rice. Many store-bought versions sneak in unexpected spices or additives, so making your own from scratch puts you fully in control of what goes into the bottle. This version builds its deep, glossy flavor from tamari, mirin, and sake, with just enough sugar to balance the savory notes and a cornstarch slurry that brings it to that perfect, clingy consistency. The optional fresh ginger adds a bright, clean kick without any of the warming spices that can be a concern for sensitive eaters. It comes together in under ten minutes in a single saucepan, which means you can have a restaurant-quality glaze ready before your protein even finishes cooking. Use it immediately as a dipping sauce, brush it on as a glaze during the last few minutes of cooking, or jar it up and keep it in the fridge for the week ahead.
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Learn more →Ingredients
4 servings
- ¼ cup tamari
- ¼ cup mirin
- 2 tbsp sake
- 2 tbsp granulated sugar
- 1 tsp cornstarch
- 1 tbsp cold water
- 1 tsp fresh ginger, finely grated (optional)
Instructions
- 1
Whisk together the tamari, mirin, sake, and sugar in a small saucepan until the sugar dissolves.
- 2
Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally, until the sugar is fully dissolved and the liquid is steaming, about 2 minutes.
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