teriyaki glaze
makes about 1/2 cupsaucy
ingredients
- •1/3 cup tamari (or gluten-free soy sauce)
- •3 tablespoons honey or maple syrup
- •1 tablespoon rice vinegar (or apple cider vinegar)
- •2 teaspoons sesame oil (optional, for added depth)
- •1 teaspoon freshly grated ginger (or 1/4 teaspoon ground ginger)
- •1 clove garlic, grated or minced
- •1 teaspoon tapioca flour (or arrowroot)
- •2 teaspoons water
instructions
pour in a small saucepan, combine the tamari, honey, rice vinegar, sesame oil, ginger, and garlic. bring the mixture to a simmer over medium heat, stirring occasionally. pour in a small bowl, mix the tapioca flour with water to create a slurry. the slurry into the simmering sauce and cook for 1–2 minutes, until the glaze is glossy and thick enough to coat the back of a spoon. remove from heat and let cool slightly before using.
notes
variation: omit sesame oil if avoiding seed oils.
use this glaze as a marinade for chicken or salmon, or drizzle over roasted vegetables for a flavorful finish.