Teriyaki Sauce

Teriyaki, you delicious little son-of-a-sauce, how I’ve missed you!

Finally (after about a years search for it!) I got hold of Coconut Aminos.
That’s right…it’s just not available in my part of the world, and all places I’ve found online that sell it either does not ship to Sweden, or add a shipping cost that just make the whole purchase unreasonable.
Then I discovered iHerb!
(Why has no one ever told me about them before??!)
Anyway…the Coconut Aminos unavailability problem (and a few other) seems to be solved for me now (and hopefully forever). :)

Eager to try something out with it I started brainstorming, and then it struck me; Teriyaki sauce!
It’s been so long since I’ve had anything Teriyaki flavored (read the label of a bottle and you’ll know why…) so I had to give it a try.

After researching a few recipes online, I decided to go for dates as a sweetener. (Most recipes called for brown sugar, and I thought the rich, sweet, flavor of dates would make a good replacement…)

Unfortunately I can’t really say much about how it turned out at this point, since I have not cooked anything with it yet.
(I decided to use it as a marinade, and it’s still marinating so I guess next week’s post will give the final verdict…)
(UPDATE: you find the verdict here.)

I don’t expect it to be Teriyaki as I remember it, however…I do have high expectations on it, and until Coconut Secret comes out with a “Coconut Aminos Teriyaki Sauce” (that I can get hold of) this is most likely what I’ll use.

So..this week’s recipe is a Teriyaki sauce that is free from soy, gluten, refined sugars, corn starch, and whatever else they by some evil reason put in the ones you can buy at your local store!

(Makes about 1 cup (2.5dl).)

• 1/2 cup (1.2 dl) Coconut Aminos.
• 1/4 cup (0.6dl) hot Water.
• 1/4 cup (0.6dl) Water.
• 4 Medjool Dates, pitted.
• 2 cloves Garlic, minced.
• 2 tsp minced Ginger.

How To:
Run the dates with the hot water in a blender until it’s a purée/paste.

Put it in a pot together with the rest of the ingredients, and bring to a gentle boil while stirring.

Let simmer for some 5-10 minutes, then strain it trough a fine meshed strainer.

Use it as a marinade or as stir-fry seasoning.
If you wish to use it as a glaze or a sauce to drizzle over a dish, you probably want to make it a bit thicker. (If so, a teaspoon of Arrowroot powder mixed in some cold water should do it. Just add it while simmering and keep stirring until it thickens (probably about 10 minutes), then remove the pot from the heat.)

If you like the idea of date paste as a sweetener, check out this great post on how to make it in larger batches and store for future usage!
(And if you already have date paste available, just use 1/4 cup (0.6dl) of it for the recipe above.)

That’s all for now…see you next week again, and then (hopefully) with something Teriyaki flavored ;)

Have a good one!


If you use my iHerb code (GBR204) on your first purchase, you will get $10 off if the total is $40 or more ($5 off if less than $40).
For this I will I will receive a small percentage as credits I can use on my future purchases.


18 thoughts on “Teriyaki Sauce

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  4. Hi!

    I haven’t been able to find coconut aminos locally, and ordering online is not an option right now. Do you have any idea how to sub tamari for the coconut aminos?

    Thank you!

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