Homemade Teriyaki Sauce
Description
We’ve been playing with our food again, coming up with new sauces that we can mix and match for quick meals that are just as yummy as the takeaway noodles that once upon a time was a weeknight treat after a long day. The only thing missing from our recipe is serving the finished dish in the little noodle boxes and trying to use chopsticks to slurp up the excess sauce and those last few noodles in the bottom of the box! But if you can find the boxes by all means go for it – you might even get away with calling it takeaway to the rest of the family!
Ingredients
| 1 cup sodium reduced gluten free soy sauce |
| 1/2 cup water |
| 3 tbsp. Rice malt syrup or pure maple |
| Pinch pepper |
| 1/2 tsp. garlic powder (or 1 clove, crushed) |
| 1 tsp. onion powder (or 1 small shallot, diced) |
| 1 tsp. mild chilli powder (or 1/2 tsp. chilli flakes) |
Directions
- 1
- Combine all the ingredients in small pot and bring to the boil, stir continuously until the mixture has thickened and is bubbling before removing from heat.
- 2
- Allow to cool slightly before adding to your recipe or allow to cool completely and store in an airtight jar/jug in the fridge for later use.
LEAVE A REPLY HERE
Your email address will not be published.