How to Make Sugar-Free Teriyaki Sauce

Serves: 8–10 · Prep: 5 min · Cook: 5 min

Storage: Refrigerate in an airtight container up to 2 weeks.

How to Make It

1. Add ½ cup coconut aminos, 1 tbsp toasted sesame oil, 1 tsp fresh grated ginger, 1 small garlic clove (minced), and 1 tbsp rice vinegar to a small saucepan*.

2. Whisk to combine.

3. Bring to a simmer over medium heat.

4. Cook for 3–5 minutes until slightly reduced.

5. Taste and adjust to preference**.

6. Let cool before storing.

Eat Shed Glow® Meal Builder

Counts as: Healthy Fats

Portions: Women 2 tbsp · Men 2 tbsp

Portions may adjust based on hunger, activity level, and individual goals.

Notes

Traditional teriyaki sauce is loaded with sugar and soy sauce. This version uses coconut aminos, which are naturally sweeter and lower in sodium than soy sauce, with no added sugar. Enjoy as a marinade, glaze for salmon or chicken, or drizzled over rice bowls and stir-fries.

*For a thicker glaze: simmer a few minutes longer or add ½ tsp arrowroot powder whisked with 1 tbsp water during the last minute of cooking.

**For extra heat: top with a pinch of red pepper flakes before serving.