This sugar free teriyaki sauce brings together the savory, salty, tangy flavor of a classic teriyaki glaze without adding sugar or honey. A modest amount of a suitable zero-calorie sweetener balances the soy sauce and vinegar, while a little cornstarch gives the sauce a glossy, clingy texture. Make it in about 15 minutes for stir-fries, grilled foods, or dipping.
Ingredients
- ½ cup (120 ml) reduced-sodium soy sauce
- ½ cup (120 ml) water, divided
- 2 tablespoons rice vinegar, unseasoned
- 1 tablespoon granulated erythritol-based sweetener, or to taste
- 1 teaspoon finely grated fresh ginger
- 1 garlic clove, finely grated or minced
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon cold water, taken from the measured water above if not already reserved
- ¼ teaspoon red pepper flakes, optional
Instructions
- Prepare the thickener. In a small bowl, whisk the cornstarch with 1 tablespoon cold water until completely smooth. Set it beside the stove. Do not add dry cornstarch directly to the hot sauce, as it can form lumps.
- Combine the sauce ingredients. Add the soy sauce, remaining water, rice vinegar, sweetener, ginger, garlic, sesame oil, and red pepper flakes, if using, to a small saucepan. Stir to distribute the sweetener. Start with 1 tablespoon of sweetener; brands vary in sweetness, so you can adjust the finished sauce.
- Bring to a gentle simmer. Set the pan over medium heat and stir until the sweetener has dissolved. Once small bubbles appear around the edge, lower the heat and simmer gently for 2 to 3 minutes. Avoid a hard boil, which can concentrate the saltiness and make the sauce reduce too quickly.
- Thicken the sauce. Stir the cornstarch slurry again, then slowly pour it into the simmering sauce while whisking. Cook for 1 to 2 minutes, stirring continuously, until the sauce looks glossy and lightly coats a spoon. It will thicken a little more as it cools. For a thinner dipping sauce, use less slurry or stop cooking as soon as it reaches your preferred consistency.
- Taste and adjust. Take the pan off the heat. Taste carefully—the sauce is hot—and add a little more sweetener for sweetness or a teaspoon of water if it is too salty or thick. Let it cool briefly before using, or transfer it to a heat-safe container. Use it as a glaze near the end of cooking rather than exposing a sweetened sauce to prolonged high heat.
Tips
- Check your sweetener. Use a granulated sweetener that measures similarly to sugar, and check the package for conversion guidance. Some products are much sweeter than others. If you prefer to avoid erythritol, a granulated monk-fruit blend can work; pure concentrated drops are harder to measure and may not provide the same rounded flavor.
- Choose the right soy sauce. Reduced-sodium soy sauce helps keep the finished sauce balanced. Regular soy sauce will work, but taste before adding extra salt; tamari is a suitable wheat-free alternative when its label confirms it meets your dietary needs. Soy sauce is not automatically gluten-free.
- Keep the heat gentle. A long, vigorous boil can make the sauce overly salty, and some sugar-free sweeteners can develop a cooling or bitter aftertaste when concentrated. Simmer only until the aromatics soften and the sauce thickens.
- Use a clean spoon. If serving the sauce at the table, pour some into a separate dish rather than dipping into the storage container. Keep any sauce that has touched raw meat separate from sauce intended for serving.
Serving Suggestions
Brush the sauce over chicken, salmon, tofu, or vegetables during the final few minutes of grilling or roasting, so it has time to cling without scorching. For a stir-fry, cook the ingredients first, then add enough sauce to coat and toss over medium heat for about a minute. It also works as a dipping sauce for cooked dumplings or skewers, or as a finishing drizzle over rice bowls with vegetables and protein.
If using it with raw meat as a marinade, keep the meat refrigerated while it marinates, and do not use the uncooked marinade as a dip or finishing sauce. Either reserve a clean portion before adding raw meat or bring the used marinade to a full boil before serving. Cook meat to a safe temperature: 165°F (74°C) for poultry, 145°F (63°C) for fish, and at least 145°F (63°C) for whole cuts of pork or beef followed by a 3-minute rest. Ground meats should reach 160°F (71°C), and ground poultry 165°F (74°C).
Variations
- Gluten-free: Replace soy sauce with certified gluten-free tamari or coconut aminos. Coconut aminos are often less salty and somewhat sweeter, so begin with less sweetener and adjust after tasting.
- Ginger-forward: Increase the fresh ginger to 1½ teaspoons, or add a small amount of finely grated orange zest for a bright note.
- Spicy: Increase the red pepper flakes or add a little chili-garlic paste. Check labels if you need to avoid added sugar, since many prepared chili sauces contain it.
- Thick, no-starch option: Skip the cornstarch and simmer the sauce gently until reduced to your liking. The yield will be smaller and the flavor saltier and more concentrated, so use it sparingly.
Storage and Reheating
Cool the sauce promptly, then store it in a clean, airtight container in the refrigerator for up to 5 days. Do not leave it at room temperature for more than 2 hours (or 1 hour if the temperature is above 90°F/32°C). The sauce may become thicker or slightly less smooth when chilled; that is normal. Reheat only the amount you need in a small saucepan over low heat, stirring in a teaspoon of water at a time until pourable. Alternatively, microwave it in a microwave-safe bowl in short intervals, stirring between each. Avoid repeated reheating and cooling. For longer storage, freeze in small portions for up to 2 months; thaw overnight in the refrigerator and stir well after warming.
Frequently Asked Questions
Is this sauce completely sugar-free?
It contains no added sugar, honey, or syrup when made with the listed ingredients, but ingredient labels matter. Some sweetener blends and alternative sauces can contain added sugars, and soy sauce may have a small amount of naturally occurring carbohydrate. Check labels if you need strict sugar avoidance.
Can I make it without a sweetener?
Yes. Leave out the sweetener for a savory soy-ginger sauce, then taste and balance it with a little extra water or vinegar if desired. It will not taste like the gently sweet profile many people expect from teriyaki.
Why did my sauce turn lumpy?
Most often, the cornstarch was added dry or the slurry was not whisked smooth. Mix cornstarch with cold water first, stir the slurry again just before adding it, and whisk continuously as it enters the simmering sauce. If small lumps remain, strain the sauce.
Can I use it as a marinade?
Yes. Refrigerate food while marinating, and discard the marinade after it has contacted raw meat unless you boil it thoroughly before reuse. For convenience and food safety, set aside a clean portion first for glazing or dipping.
Why is my sauce too salty?
Soy sauce brands differ in saltiness, and reducing the sauce too much intensifies it. Use reduced-sodium soy sauce, measure the water accurately, and simmer only as long as needed. Thin an overly salty batch with water and adjust the sweetener or vinegar a little at a time.
Can I make it ahead?
Yes. Prepare it up to 5 days ahead and refrigerate it in a sealed container. Stir before using, then warm gently if you want a pourable glaze. If it has thickened in the fridge, loosen it with a small splash of water.