Sesame Ginger Teriyaki Sauce
Try this Sesame Ginger Teriyaki Sauce recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
dairy free
- 1/4 cup + 2 tablespoons pure maple syrup (90 ml)
- 3/4 cup coconut aminos(180 ml this is sweeter and less salty than soy sauce and important)
- 1/4 cup water (60 ml)
- heaping 1/2 tablespoon minced ginger (8 g make sure to really finely chop)
- 1 teaspoon minced garlic (4 g)
- 1 tablespoon finely chopped chives (3 g)
- 1/2 tablespoon toasted sesame seeds (5 g)
- 1 tablespoon brown rice flour (10 g)
- 1/16 - 1/8 teaspoon cayenne pepper (depending on how spicy you like it an 1/8 will give a noticeable heat, whereas 1/16 just gives depth of flavor without being spicy, i used 1/8 b/c i like spicy)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 cup (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Add all of the ingredients, except the rice flour, to a small pot and whisk together well. Now whisk in the brown rice flour until there are no lumps. Add the cayenne.Turn the heat to medium and once the entire surface is bubbling, let it cook for 5 minutes (set your timer so you don't overcook it), whisking around the edges a couple of times during. Once the 5 minutes are up, remove from the heat and leave to cool for 5 minutes. It should have a syrup consistency as it cools. Use over your favorite dish. I served it over some fluffy brown rice and peas and carrots, then topped with extra chives and sesame seeds. This would also be great over cauliflower wings as a great dipping sauce.
