Gluten free teriyaki sauce

Emily Bridges

Co-founder IBDrelief

Ingredients

150ml Tamari
150ml Mirin
50ml Sake
50ml Shaoxing rice wine ensure gluten free
50g Sugar

Method

Place all of the ingredients in a saucepan and bring to the boil then reduce the heat so the sauce is simmering

Leave to simmer for around 15 minutes. It should reduce by around a third

Remove from the heat and leave to cool. As it cools it should become like a syrup

Pour into a bottle and keep in the fridge for up to a month

Use it on salmon, chicken or vegetables

Emily Bridges

Co-founder IBDrelief

I have been supporting my husband in his journey with ulcerative colitis since 2008, have a passion for learning about IBD and am a keen amateur cook!

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