A wonderful umami rich sweet and sticky teriyaki sauce that’s gluten free, allium, onion and garlic free and of course, low FODMAP. You can make this in a batch and drizzle over any dish, or make it with my Teriyaki Tofu Vegetable Noodles that are low FODMAP.
What ingredients do I need to make this teriyaki sauce?
Soy sauce or tamari (for gluten free): this is the salty umami base to the sauce
Honey or agave: use a neutral clear runny honey that isn’t too rich or floral, if you’re vegan and avoid honey you can also use agave syrup. If you’re low FODMAP use maple syrup.
Fresh grated ginger: this adds a wonderful zesty kick to the sauce but is still rather subtle
Coconut sugar: for added caramelised refined sugar free sweetness
Apple cider vinegar and mirin: mirin is typical in japanese cuisine and really rounds off the flavour, and apple cider vinegar adds tang to balance flavours
Cornflour and water: known as a ‘slurry’
A complete list of ingredients, quantities and instructions are in the grey recipe card at the bottom of the page
Is this low FODMAP suitable?
This recipe is low FODMAP according to Monash University.
How To Make:
Simply simmer the ingredients (aside from the slurry) in a saucepan, then add the slurry of cornflour:water mixture and vigorously whisk as you pour, simmer to thicken a few minutes more then it’s ready.
How To Store:
Transfer to an airtight glass jar and store in the fridge for up to a few weeks.
Allium, Onion and Garlic Free (and low FODMAP) Teriyaki Sauce
SEASON Winter, AutumnEquipment
Ingredients
- 1/2 cup soy sauce use tamari if gluten free
- 4 tbsp honey or agave use maple syrup if low FODMAP
- 3 tsp fresh ginger peeled and grated
- 1 tbsp coconut sugar
- 1 tsp apple cider vinegar
- 2 tsp mirin
- 1 tbsp cornflour
- 1 tbsp cold water
Instructions
- Grate the ginger and add the soy sauce or tamari (if gluten free), honey or agave (or maple syrup if low FODMAP), grated ginger, coconut sugar, apple cider vinegar and mirin to the saucepan and simmer on a medium heat for ~3 minutes, stirring with the balloon whisk.
- Meanwhile make a slurry of water and cornflour in a small bowl and pour into the mixture, whisking vigorously.
- Allow the sauce to simmer for 2-3 minutes until thickened slightly. Transfer to a glass jar and store in the fridge for up to a few weeks.
Use tamari instead of soy sauce if you're gluten free
Use maple syrup instead of honey or agave to keep it low FODMAP
