Mushroom Free Gluten Free Teriyaki Sauce
Teriyaki sauce should be one of the simplest condiments in your kitchen, yet so many store-bought versions sneak in unexpected additives or are processed on shared lines that make label-reading a chore. This homemade version keeps things clean and straightforward, built on tamari, mirin, sake, and a little sugar — nothing more complicated than that. A quick cornstarch slurry is all it takes to pull the sauce into that glossy, clingy consistency that makes teriyaki so satisfying as a glaze or a dip. A touch of freshly grated ginger stirred in at the end adds a bright, warming note that lifts the whole thing without overpowering the savory-sweet balance. The entire process comes together in one small saucepan in just a few minutes, so you can have a restaurant-quality sauce ready before your protein even hits the pan. It stores beautifully in a sealed jar, meaning you can make a batch ahead and reach for it all week long.
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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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