Pescatarian Gluten Free Teriyaki Sauce
Teriyaki sauce is one of those pantry staples that makes weeknight fish dinners feel genuinely special, and this homemade version is far better than anything that comes in a bottle. The combination of tamari, mirin, and sake creates that signature balance of salty, sweet, and subtly boozy depth, while a simple cornstarch slurry brings it to a glossy, clingy consistency that coats salmon, shrimp, or scallops beautifully. Using tamari instead of conventional soy sauce is the key move here — it delivers the same rich umami punch while keeping things completely wheat-free, so there's no need to scrutinize labels or worry about hidden gluten sneaking into your glaze. A touch of freshly grated ginger stirred in at the end adds a bright, warming lift that really elevates the whole sauce. The whole process comes together in under ten minutes with just one saucepan, making it an easy addition to any seafood night. Store any leftovers in a sealed jar and you've got a ready-made glaze waiting for your next piece of grilled fish or a quick stir-fry.
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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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