Keto Teriyaki Glaze Recipe
Cook Time: 10 Minutes
Phase: Phase 1
0 1/4 cup XYLITOL
0 1/2 tsp Thick-It-Up
2 Tbsp Ginger Root, fresh, grated
0 1/24 pinch STEVIA
1 tbsp Sodium and Sugar Free Rice Vinegar
1 1/2 tsp GARLIC
0 3/4 cup Tap Water
1 tsp TOASTED SESAME OIL
8 tbsp Tamari Soybean Sauce
- Crush garlic and add to a sauce pan with ginger, soy sauce, water and granular sugar substitutes. Warm over medium-high heat to simmer.
- Reduce mixture until it is about 3/4 cup. Add 1/2 teaspoon Thick-It-Up (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 Thick-It-Up out and use as a marinade (once cooled) for protein such as chicken, beef or shrimp. 1 serving = 1 tablespoon.
You can use 1/8 teaspoon xanthan gum in place of thick-it-up if desired.
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).