Gluten free teriyaki sauce


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


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

Co-founder of IBDrelief.

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