Sugar-free Keto Teriyaki Sauce Recipe (2024)

FAQs

How to thicken teriyaki sauce without cornstarch or flour? ›

Whisk together the soy sauce, water, mirin, brown sugar, garlic and fresh ginger. Bring it to a simmer. Immediately bring the heat down to low and allow to reduce for 10 minutes. Transfer to a small bowl; the mixture will thicken as it cools.

You can substitute brown sugar, honey, or agave. Is there another way to thicken the sauce? Though not traditional, you can use cornstarch to thicken the sauce. Mix 2 teaspoons of cornstarch with 2 Tablespoons of water.

The easiest way to make teriyaki sauce thicker is with a cornstarch slurry (which this recipe uses). Whisk together 1 1/2 teaspoons cornstarch with 1 tablespoon water, and add the mixture to your sauce while it simmers.

Sugar Free Marinades

Completely sugar free, gluten free, and preservative free! INGREDIENTS: Water, Tamari Soy Sauce (Water, Soybeans, Salt, Alcohol), Pineapple Juice Concentrate, Garlic, Vinegar, Sesame Seed Oil, Xanthan Gum, Sucralose.

Without Cornstarch: Flour may be substituted for cornstarch at a 1:1 ratio in this homemade teriyaki sauce recipe. Teriyaki Sauce Marinade: This is a great marinade! Pour ¼ cup of sauce over raw chicken and set aside to marinate for at least 15 minutes (or longer if using chicken breasts).

Heavy whipping cream is an excellent choice for adding thickness to sauces. Adding a dollop of unsweetened yogurt or sour cream to your sauces or soups can provide creaminess and thickness. Make sure to whisk it in gradually to avoid curdling.

Plain white sugar. When all else fails, you can replace brown sugar with an even measurement of granulated white sugar without fear of ruining your recipe. White sugar lacks the same rich flavor that brown sugar adds, but depending on the type of recipe, you may not notice much flavor change at all.

In most baking recipes, you can substitute brown sugar for white sugar in a one-to-one ratio. So, if your recipe calls for one cup of white sugar, swap one cup of brown sugar. The sweetness level will be the same, but the brown sugar may change the texture of your baked goods.

Using Cornstarch

Purchase corn flour from the baking aisle of a supermarket. Note that in some countries it is called cornstarch instead of corn flour. The mixture should resemble a sauce. If it is thick and lumpy, simply add more water.

What kind of teriyaki sauce do Japanese restaurants use? ›

Teriyaki sauce is made using a combination of soy sauce, mirin (a sweet cooking sake), and sugar. While it can be made with just soy sauce and sugar, the addition of mirin adds a beautiful luster to the sauce and mimics that restaurant quality feel. It's sweet, tangy, and a little sticky.

Try using pineapple juice. It gives teriyaki a nice kick. Try some palm sugar (gula jawa) or just use ordinary brown sugar.

G Hughes' family of signature sauces – Carolina Gold, Mesquite Flavored, Maple Brown Flavored, Hickory Flavored, Honey Flavored, Sweet & Spicy, and Carolina Style Sweet Heat. Plus, his Original bbq sauce that started it all. Flavored with a unique blend of spice and sweetness, and completely sugar and gluten free!

G Hughes smokehouse sugar free original BBQ sauce

This sugar-free barbeque sauce contains sucralose, which is keto-friendly, but if you prefer to avoid artificial sweeteners, you'll want to skip it. Some reviewers suggest that it's a bit mild and like to add things like Dijon mustard and chipotle powder.

ADD JAPANESE FLAIR TO EVERY DISH.

Kikkoman Teriyaki Marinade is the perfect choice for lovers of flavoursome marinated vegetables or meat, whether grilled, pan-fried or braised. It's particularly popular as a marinade during the barbecue season but is also ideal for enhancing stir-fries or as a dip.

The easiest way to thicken teriyaki sauce is by making a “cornstarch slurry.” To do this, whisk together a little cornstarch with cold water and whisk it into the simmering sauce. After 1-2 minutes, you'll have a delicious, beautiful homemade teriyaki sauce.

There are plenty of situations that require the thickening power of a pantry starch: your pie filling, soup, sauce, gravy. Cornstarch, tapioca starch (also known as tapioca flour), arrowroot, potato starch and plain old wheat flour are typical options.