Nitrate & Nitrite Free Gluten Free Teriyaki Sauce
Homemade teriyaki sauce is one of those pantry staples that makes everything taste better — and this version is genuinely easy to pull off on the stovetop in just a few minutes. The base is tamari instead of conventional soy sauce, which keeps it gluten free and sidesteps the additives and preservatives that sneak into many bottled teriyaki products on store shelves. Mirin and sake bring that signature sweet-savory depth, while a simple cornstarch slurry gives the sauce its glossy, clingy consistency that coats chicken, salmon, or roasted vegetables beautifully. A little freshly grated ginger stirred in at the end adds a bright, warming kick that no store-bought bottle can quite replicate. Because you're building this from scratch with clean, straightforward ingredients, you stay in full control of what goes into it — no cured or processed components, no hidden preservatives, just pure flavor. Let it cool and store it in a sealed jar, and you've got a versatile sauce ready to elevate weeknight dinners 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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