EASY TERIYAKI SAUCE
SERVES 2 1/2 CUPS (600 ML)
2 cups (475 ml) water, divided
10 tbsp. (120 g) brown sugar
1/2 cup (120 ml) tamari or coconut aminos
1/4 cup (60 ml) agave nectar
1/2 tsp. ground ginger
1/2 tsp. garlic powder
2 1/2 tbsp. (25 g) corn starch
2 tbsp. (20 g) toasted sesame seeds
NUTRITIONAL VALUES
Calories: 399kcal
Fat: 4.6g (0.7g S.Fat)
Carbs: 85.2g
Protein: 9.4g
Sugar: 66.5g
Sodium: 4036mg
METHOD
In a small saucepan, combine 1 cup (235 mL) water, brown sugar, tamari, agave nectar, ginger, and garlic. Bring the water to a boil over medium heat. Reduce the heat to medium-low and continue to stir occasionally for 3 minutes, or until the sugar is dissolved.
Whisk together the remaining water and corn starch in a small bowl, then add to the saucepan. Stir in the sesame seeds after the mixture has been thoroughly combined. Simmer, stirring occasionally, for 3 to 5 minutes, or until the corn starch activates and thickens the teriyaki sauce.
Refrigerate for up to 2 weeks in a tightly sealed jar or container.
Whisk together the remaining water and corn starch in a small bowl, then add to the saucepan. Stir in the sesame seeds after the mixture has been thoroughly combined. Simmer, stirring occasionally, for 3 to 5 minutes, or until the corn starch activates and thickens the teriyaki sauce.
Refrigerate for up to 2 weeks in a tightly sealed jar or container.
