This sugar free teriyaki sauce contains all the wonderful flavour we love about this popular Japanese sauce, but none of the sugars and preservatives. Use it for marinating meat and fish or as a dipping sauce for appetisers!
Fry the garlic and ginger in sesame oil for about 30 seconds - 1 minute on a medium/ low heat until fragrant.
Add the Tamari, coconut aminos, low carb sweetener, water, apple cider vinegar and spices. Bring to the boil, then cook for 2 minutes on a low simmer.
Whisk in ¼ tsp xanthan gum and heat until it thickens and reaches your desired consistency. Mine took about 4 minutes.
1.2g net carbs per tablespoon of sauce. Makes ½ cup / 8 tbsp of sauce. Store in a sealed glass jar in the fridge for up to one week. (It probably lasts much longer than that because of the vinegar but mine was always gone within a week.)Use as a sauce or a marinade. Simply marinate your meat or fish or chicken for about 20 minutes before grilling or frying.