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Homemade Teriyaki Sauce

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Who needs store bought? Making your own teriyaki sauce is easy!
Course Homemade Ingredients & Condiments
Cuisine Japanese
Keyword dairy free, garlic, ginger, gluten free, marinade, pineapple juice, sauce, tamari
Prep Time 10 mins
Total Time 10 mins
Servings 2 cups
Calories 284
Author Laurie McNamara


  • 2 cloves garlic smashed, peeled and roughly chopped
  • 2 tablespoons peeled minced fresh ginger
  • 1/4 cup dark brown sugar
  • 1/2 cup tamari
  • 1/2 tablespoon dry mustard
  • 1/4 teaspoon white pepper
  • 2 cups pineapple juice


  • Place the chopped garlic and ginger in a blender or food processor and pulse.
  • Add the brown sugar, tamari, dry mustard and white pepper into the food processor with the garlic and ginger and pulse until combined and the sugar is dissolved.
  • Pour the tamari/garlic/ginger mixture into a large jar and add in the juice. Shake and store in the fridge for a month {may be longer!}.
  • Note: Soy sauce can be used, but to keep this gluten free use tamari.
  • Also white grape juice can be substituted if in a pinch!


To thicken, usr a cornstarch slurry, which is typically 1 tablespoon cornstarch mixed with 1 tablespoon cold water.


Serving: 1g | Calories: 284kcal | Carbohydrates: 63g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3254mg | Potassium: 521mg | Fiber: 1g | Sugar: 51g | Vitamin A: 13IU | Vitamin C: 25mg | Calcium: 77mg | Iron: 3mg