Sweet, sticky, and deeply savory, this sauce gets its natural sweetness from soaked and pureed Medjool dates instead of refined sugar, whisked with coconut aminos for that deep umami backbone teriyaki is known for. A splash of rice vinegar and toasted sesame oil rounds things out, while fresh ginger and garlic powder bring warmth and depth to every spoonful. Arrowroot starch is the thickener of choice here, giving the finished sauce that glossy, spoon-coating consistency without any grainy aftertaste. It comes together in one saucepan in under fifteen minutes, and it's just as good drizzled over roasted vegetables as it is tossed with grilled chicken or salmon. This is a solid, pantry-friendly option to keep on hand for a gluten free kitchen, since so many bottled teriyaki sauces rely on ingredients that don't fit the bill. Once you make it yourself, you'll have full control over exactly what goes into every batch.
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Combine the pitted dates and 3 tbsp warm water in a small bowl and let soak for 5 minutes, until the dates are soft enough to mash. Mash with a fork into a smooth paste, then press through a fine mesh strainer into a small saucepan, discarding any fibrous solids.
Add the coconut aminos, rice vinegar, sesame oil, grated ginger, and garlic powder to the saucepan with the date paste. Whisk together until the paste is fully dissolved into the liquid.
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