Meet my new best friend. Sauces can be best friends, can't they? Well, this one is anyways.
This isn't your average tasting teriyaki sauce. I added fresh ginger, fresh garlic, green chives and toasted sesame seeds to my homemade version. I originally fell in love with the Teriyaki sauce made by Coconut Secret that my friend Mandy from Besolful told me about. It is really delicious and the best list of clean ingredients I've seen in teriyaki sauce. But, like with anything, I love to recreate my own homemade sauces. They are fresher, cheaper and can be tailor-made. Well, I think I not only nailed the storebought version, I made it better. It's also made with Coconut aminos, instead of soy sauce, so it's totally soy-free, whoop!
Adding fresh ginger, fresh garlic, fresh chives and sesame seeds was my own twist and it made this stuff absolutely addicting. I did not feel one bit guilty either, as it's totally oil-free and basically fat-free. I could not stop eating it with a spoon!
Eating this with a spoon is likely going to happen for you too, just warning you now. If you aren't familiar with teriyaki sauce, basically it is a sweet and salty Japanese sauce that is much more sweet than say, a peanut sauce. It has a syrup consistency and really sticks to your food. I lived in Japan many, many years ago, but I don't know if I ever had any while there. My version is naturally sweetened by using pure maple syrup, instead of refined sugars like brown or white sugar. Much better flavor too, in my opinion.
This teriyaki sauce will go on just about anything your heart desires. I made some fluffy brown rice, peas and some carrots and drizzled some of this bad boy sauce on it, added extra chives and sesame seeds and it was like the best party in my mouth I've had all year. The recipe require just 8 ingredients (+ water).
I can't wait to hear what you think of this Sesame Ginger Teriyaki Sauce! Please leave feedback below after you make it and let me know how you used it. I'd also love to see a pic on Instagram and don't forget to tag me #thevegan8 so it saves to my page and I don't miss it!
- ¾ cup coconut aminos(180 mL, this is sweeter and less salty than soy sauce and important)
- ¼ cup + 2 tablespoons pure maple syrup (90 mL)
- ¼ cup water (60 mL)
- heaping ½ tablespoon minced ginger (8 g, make sure to really finely chop)
- 1 teaspoon minced garlic (4 g)
- 1 tablespoon finely chopped chives (3 g)
- ½ tablespoon toasted sesame seeds (5 g)
- 1 tablespoon brown rice flour (10 g)
- 1/16 - ⅛ teaspoon cayenne pepper (depending on how spicy you like it, an ⅛ will give a noticeable heat, whereas 1/16 just gives depth of flavor without being spicy, I used ⅛ b/c I like spicy)
- 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 about minutes as it starts to thicken, 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. If it's not a syrup consistency after a few minutes, cook just a couple more minutes. 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.
- To serve this with peas and carrots, zucchini or broccoli, simply cook them in a pan over the stove in a little bit of water, salt and pepper, and garlic powder until tender. I cook my broccoli in a large wok separately to reach desired tenderness. I like to cook my rice in a rice cooker using jasmine brown rice, but if you don't have one, follow this link to cook it over a stove.