Actually this is the first time I made teriyaki sauce of any kind and oh my God it is amazing! I used this in the next recipe coming right up and I really have been enjoying it and Mr. Riaz has been too.
In a small sauce pan combine on low heat 1/2 cup of water, 4 tbs of either agave nectar or sugar free syrup, 1 tsp of alcohol free mirin, 1 tbs each of tamari and dark soy sauce. In mortar and pestle crush 1 clove of garlic and 1 small piece of ginger root peeled and cleaned. Be sure to crush very well and add to pot and let boil for 3 minutes. In a small bowl add 2 tsp of cornstarch and carfully add 1/4 cup of water and stir until it is a lump free slury then add to the pot. Cook until it gets a little thick then shut the heat off.
Add this to your next barbecue such as beef, lamb. fish, turkey, chicken, duck, quail, rabbit, mushrooms, shrimp and even goat.
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