Description
A delicious low-carb alternative to traditional teriyaki sauce, perfect for marinades and stir-frys.
Ingredients
Scale
- 1 cup soy sauce
- 1/2 cup water
- 1/4 cup erythritol
- 2 tablespoons apple cider vinegar
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1/2 teaspoon xanthan gum (optional, for thickness)
Instructions
- In a saucepan, combine soy sauce, water, erythritol, apple cider vinegar, sesame oil, garlic powder, and ginger powder.
- Bring the mixture to a boil over medium heat.
- Reduce heat and simmer for about 5 minutes.
- If using xanthan gum, whisk in until the sauce thickens.
- Remove from heat and let cool before using.
Notes
- This sauce can be refrigerated for up to 2 weeks.
- Great for dipping or as a marinade for meats and vegetables.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stirring
- Cuisine: Japanese
Nutrition
- Serving Size: 2 tablespoons
- Calories: 15
- Sugar: 0
- Sodium: 940
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 2
- Cholesterol: 0