Teriyaki Glaze and Sauce

This classic Asian glaze works equally well as a marinade or dipping sauce for fish and meat, as well as a stir-fry component. This sauce is featured in our Teriyaki-glazed salmon recipe

  1. Place all of the ingredients into a large saucepan and bring to a boil.
  2. Reduce the heat to a steady simmer and continue to cook, stirring regularly for approximately 10 to 15 minutes, until the mixture has reduced by half and gained a syrupy consistency.
  3. Remove the saucepan from the heat and allow it to cool before using; it will continue to thicken as it cools. Store in the refrigerator for up to two weeks. 

*Total net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and Sola sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.

Information

Makes: 6 servings

Prep time: less than 10 minutes

Cooking time: 15 to 20 minutes

Ingredient

  • 1 ½ cups (360 ml) water
  • 3 tablespoons soy sauce
  • 1 teaspoon fish sauce
  • 3 tablespoons rice wine
  • 1 teaspoon sesame oil
  • 1/3 cup (80 ml) rice vinegar
  • ¼ teaspoon chili paste or ¼ fresh red chili finely chopped
  • ½ clove garlic, minced
  • Zest and juice of ½ fresh lime
  • 1 cup (190 g) Sola® sweetener
  • 1 tablespoon sesame seeds

Nutrition

  • Calories (kcal) 192
  • Fat (g) 1.10
  • Protein (g) 16.86
  • Carbohydrates (g) 15.62
  • Dietary Fiber (g) 0.55
  • Total Sugars (g) 1.31
  • Sola® Sweetener (g) 12.50
  • *Net carbs (g) 2.57
Posted in Recipes By

Sandra Pulido