While soy is a lovely gluten-free food, many items made with soy, including the salty soy sauce, are off-limits to those of us on a GF diet. But this doesn’t mean we can’t enjoy these foods — or even make them better than pre-made or restaurant versions.
Take, for example, this quick and easy teriyaki sauce. It require a few ingredients, fifteen or so minutes on the stove. It’s that simple. Best of all, the sauce keeps for a month in the refrigerator, allowing you to try it out on lots of dishes.
My version, adapted from countless magazine recipes, includes sake, a Japanese rice wine. If you don’t have sake available to you, or prefer an alcohol-free version, it can be omitted without ruining the recipe. I find it adds another layer of flavor. Likewise, you can play with proportions to make this recipe your own.
Gluten-Free Teriyaki Sauce
By July 8, 2012Published:
- Yield: 3/4 cup
- Prep: 2 mins
- Cook: 15 mins
- Ready In: 37 mins
Teriyaki sauce is sweet and versatile. This sauce stores in the refrigerator for about three weeks, and is perfect for glazing grilled chicken, drizzling over rice, or dipping roasted veggies.
- 1/4 cup chicken stock
- 1/4 cup gluten-free soy sauce
- 1/4 cup brown sugar
- 1/4 cup mirin (also known as sweet cooking rice wine, found in the Asian grocery section of your store)
- 1/4 cup sake (optional)
- Mix all ingredients into a small saucepan and bring them to a boil. Stir to dissolve the sugar. Taste to get the mixture to your liking.
- Lower the heat to a simmer and continue to cook until you have 1/2 to 3/4 cup of sauce. It will be slightly thickened.
- Cool, and store in a lidded container in the refrigerator for up to a month.
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