This glossy, umami-packed sauce comes together in one small saucepan, built from a base of tamari, mirin, and sake that gets gently simmered until fragrant and slightly reduced. A touch of sugar rounds out the salty-sweet balance, while a quick cornstarch slurry whisked in at the end gives it that classic glossy, spoon-coating thickness. A hit of freshly grated ginger at the finish adds warmth and brightness without overpowering the other flavors. Whether you're brushing it over grilled chicken, tossing it with roasted vegetables, or using it as a dipping sauce, it delivers that deep savory-sweet flavor you want from a good teriyaki. It comes together in under ten minutes and keeps well in a sealed jar for whenever you need a fast flavor boost. This one is a genuinely solid pick for a low FODMAP kitchen, no fuss required.
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A serving of up to about 1 3/4 tablespoons of sake is low in FODMAPs. This recipe contains only about 1 1/2 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid sake, please tap it and change its rating to Red.
Whisk together the tamari, mirin, sake, and sugar in a small saucepan until the sugar dissolves.
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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