Sesame Teriyaki Sauce
Recipe type: Condiment, Sauce
Cuisine: American
Serves: 1¼ cups
dairy, egg, soy, oil, nut, and gluten free, vegan
  • ¾ cup (180g) coconut aminos
  • ¼ cup + 2 tablespoons (100g) pure maple syrup
  • ½ packed tablespoon (8g) minced ginger
  • 1 teaspoon (4g) minced garlic
  • 1 tablespoon (3g) finely chopped fresh chives
  • ½ tablespoon (5g) toasted sesame seeds
  • 1 tablespoon (10g) brown rice flour
  • 1/16 to ⅛ teaspoon cayenne pepper
  1. Add coconut aminos, maple syrup, ¼ cup (60g) water, ginger, garlic, chives and sesame seeds to a small pot. Whisk together well. Add the brown rice flour, whisking until there are no lumps. Add the cayenne.
  2. Turn the heat to medium, and bring to a low boil. Cook for 3 to 5 minutes or until the mixture begins to thicken, whisking around the edges a couple of times while it cooks. Be careful not to cook it too long, or it will get too thick once cooled.
  3. Remove from heat and let cool for 5 minutes. It should have a syrup consistency as it cools. if it is not a syrup consistency after a few minutes of cooling, cook just a couple more minutes. This can be frozen for up to 6 months. Thaw it in the fridge, then reheat on low on the stove.
  4. note: The
  5. coconut aminos
  6. are crucial here and cannot be subbed with liquid aminos or soy sauce, as those are way too salty. Coconut aminos are sweeter and much less salty. This can be found at many grocery stores in the same aisle as soy sauce, or also
  7. online
Recipe by spabettie at