|Restaurant Teriyaki Sauce|
Do you like that nice, thick, sweet teriyaki sauce you get
at your favorite Asian restaurant or takeout joint?
With this new recipe you can now have it at home.
I have made this Teriyaki sauce with a healthier sweetener called organic coconut palm sugar. It looks like a more granular, dry brown sugar and it has a brown sugar type taste. It is high in minerals and is lower on the glycemic scale than regular sugar. It is not zero calorie like erythritol, but it tastes better in this sauce. If I were to make this sauce completely sugar free, I would use a combination of erythritol, xylitol, stevia glycerite and a touch of black-strap molasses. Just sayin'.
I also use a gluten free soy sauce called Tamari. It is a high quality soy sauce and is easy to find at oriental markets or your better grocery stores. Alternately you may use Bragg's Aminos, but this is not my first choice.
I prefer to use fresh garlic and ginger for the best flavor. I like to store whole ginger root in a small freezer bag in my freezer (in a place where I can find it!). Whenever I need fresh ginger, I just pull it out of the freezer and grate the amount I need with a small Microplane grater. You can grate fresh garlic with a small Microplane too, but I prefer to smash it to death in my mortar & pestle.
I thicken this sauce with xanthan gum. Xanthan gum is easy to use and is a healthy soluble fiber. I much prefer it over using corn starch or other starches for thickening. Starches must be cooked unless they are modified starches. Starches also have carbs unless they are resistant starches. Xanthan gum thickens regardless of it being heated or not. I love using it in my home made salad dressings too. The easiest way to mix xanthan gum into your liquid ingredients is to first blend it with some of the dry ingredients, like sugar, salt, flour, etc...
This sauce recipe is easily halved. You can also start out making it less sweet by adding 3/4 cup of the sweetener, bringing it to a simmer, taste for sweetness and then add more sweetener as desired.
|Restaurant Teriyaki Sauce|
Restaurant Teriyaki Sauce Recipe:
1 c. Tamari soy sauce (or Bragg's Aminos, are both gluten free)
1/4 c. Mirin (sweet rice wine)
1 1/4 c. purified water
1 T. minced fresh garlic (about 6 large cloves)
1 T. minced fresh ginger
1 1/4 c. organic coconut palm sugar
3/4 to 1 t. xanthan gum
scallions sliced on the diagonal
toasted sesame oil
In a small sauce pan mix the soy sauce, mirin, water, garlic, and ginger.
Turn the stove on to medium heat.
In a separate small bowl mix together the palm sugar and the xanthan gum.
Whisk the sugar mixture into the soy sauce mixture.
Bring up to a gentle simmer with stirring to dissolve the palm sugar.
Once it starts to simmer, time it for one minute and then remove from heat.
Set aside to cool and use to glaze your favorite meat or use as a dipping sauce.
Add garnishes as desired at serving time.
Store unused Teriyaki Sauce in the refrigerator. Gently reheat to use.
To Make as a Marinade:
Make the sauce in the same way, except omit the xanthan gum.The result will be a thin marinade.
Note: I also use the thickened sauce recipe as a marinade.
For a less sweet sauce, cut the coconut palm sugar down to 1 cup, or to taste.
For a slightly thinner sauce use only 3/4 t. xanthan gum.
Mixing the xanthan gum into the dry sugar first makes the xanthan gum easy to disperse into your sauce without clumping issues. If you forget to do this, use a stick blender to blend the xanthan gum into your sauce thoroughly.
|Putting the sauce ingredients together.|
|The xanthan gum is blended into the coconut palm sugar.|
|The sauce before cooking.|
|The thickened Teriyaki Sauce after simmering 1 minute.|
|Skinless boneless chicken breasts ready for marinating in Teriyaki Sauce.|
|Teriyaki Sauce rubbed onto the chicken and marinated 30 minutes.|
Broccoli, Carrots, Cabbage, Onion, and celery chopped and ready for steaming.
The prepared vegetables in the steamer.
|Sushi rice , steamed vegetables & grilled chicken topped with our Teriyaki Sauce. YUM.|