Keto Teriyaki Glaze
0.9g
Net Carbs
1.4g
Protein
0.4g
Fat
4.0g
Fiber
24
Calories
Cooking tip: Make your own variation of this glaze by using the ginger and garlic quantity to your taste. You can also add mirin, sake, soy sauce, brown sugar, or hot red pepper flakes depending on how you like the flavor (just pay attention to net carbs whenever you add ingredients).
Ingredients:
- 8 tablespoons Tamari Soybean Sauce
- 1/4 cup Xylitol
- 1/2 teaspoon Thick-It-Up
- 1 1/2 teaspoons Garlic
- 3/4 cup Tap Water
- 1 tablespoon Sodium and Sugar Free Rice Vinegar
- 2 tablespoons Ginger Root, fresh, grated
- 1/16 pinch Stevia
- 1 teaspoon Toasted Sesame Oil
Directions:
- Crush garlic and add to a medium sauce pan with water, tamari soy sauce, granular sugar substitute, ginger, and stevia. Warm over medium-high heat to bring to a simmer. Reduce heat to maintain simmer and cook until reduced to about 3/4 cup, about 20 minutes.
- Sprinkle with xanthan gum (leave out if a thin sauce is desired); stir to combine and continue to cook another minute to thicken. Adjust salt content by adding more water a teaspoon at a time or an extra pinch of stevia if more sweetness is desired.
- Allow to cool slightly then place all in a blender and pulse to incorporate the ginger and garlic.
- Add in 1 teaspoon toasted sesame oil and 1 tablespoon unsweetened rice vinegar; stir to combine. Use in place of traditional teriyaki glaze or leave the xanthan gum out and use as a marinade (once cooled) for protein such as chicken, beef or shrimp. 1 serving = 1 tablespoon.
