This salty-sweet condiment flavored with ginger and garlic, makes a great marinade or glaze for meats, seafood and vegetables. This keto recipe is sugar-free, wheat-free and can be made soy-free with coconut aminos.
Decide if you are using Xanthan Gum or Arrowroot Powder to thicken the sauce. XANTHAN GUM: Mix the Xanthan Gum into the sweetener or it will clump. ARROWROOT POWDER: Make a slurry of 1 tsp Arrowroot Powder to 2 tsp of water. This is added at the end.
Add the first 5 ingredients into a small pot or sauce pan over medium-high heat and bring to a boil. Whisk well and turn the heat down to medium-low or low and simmer for 5 minutes.
Add the arrowroot slurry and simmer for 1 minute more. (If using xanthan gum, it should be mixed into the sweetener in the previous step so it doesn't clump.)
Taste and adjust sweetness. Pour the sauce through a strainer, pushing gently on the solids to extract flavor. Cool. (If using as a marinade, don't strain.)
To adjust flavor: If it tastes good but needs a little something and you don't know what, add 1-2 very small pinches of salt. If that doesn't do it, a squirt of lime juice is nice.
MAKES 1 CUP OF KETO TERIYAKI SAUCE WITTH 16 SERVINGS OF 1 TABLESPOON EACH.
* Allulose (with monk fruit added to make it equal in sweetness to sugar) is the best choice for this recipe because it gets slightly sticky like sugar and doesn't recrystallize like erythritol.**I LOVE ginger-garlic paste and use it in all my Chinese, Thai, and Indian cooking. It's amazing! If you don't have it or aren't interested in purchasing some, grate fresh garlic and fresh ginger on a microplane grater - 2 teaspoons each! -OR- use 1/2 tsp dried ground ginger and 1/4 tsp garlic powder. -I did not include the nutritional information for the ginger and garlic as it was strained out of the sauce.