This sauce is a quick, tasty way to dress up chicken or fish (such as salmon). It cooks while you’re making the rest of the meal. I like to make extra to have with chicken and rice lunches.
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.