Gluten free teriyaki sauce recipe

5 from 2 votes

This authentic Japanese homemade gluten free teriyaki sauce is rich, glossy, and perfectly balanced with sweet and savory notes. Makes 1 cup.

Cook Time15

Total Time15

Course: sauce

Cuisine: Japanese

Keyword: Gluten-Free Teriyaki Sauce, Healthy Teriyaki Sauce

Servings: tablespoons

Add all the ingredients to a saucepan. Place the pan over medium heat and bring the mixture to a gentle boil, stirring with a wooden spoon to dissolve the sugar. This should take about 4–5 minutes. Keep the pan uncovered to prevent it from boiling over.
Once the sauce reaches a boil, reduce the heat to medium-low and let it simmer until it thickens slightly, about 10 minutes. Stir occasionally to ensure it doesn’t stick to the saucepan.
When the sauce has thickened, remove the pan from the heat and set it aside to cool. Transfer the cooled sauce to a jar for storage. Note that the sauce will thicken further as it cools. The final consistency will be glossy and liquid-like—not overly thick or syrupy, but with a nice sheen and a slightly viscous texture.

Flavor ratio: To achieve authentic teriyaki sauce flavor, use this ratio: 2 parts mirin : 2 parts sake : 2 parts soy sauce : 1 part brown sugar (2:2:2:1).
Gluten-free product recommendations:
- For gf soy sauce: use Kikkoman or tamari
- For soy-free soy sauce: use Big tree farm coconut aminos. San-J and Sempio are made from fermented peas.
- For gf mirin: use Ohsawa or Morita organic mirin.
- For gf sake: use Morita premium cooking sake or buy premium Junmai sake.
Authenticity: Traditional Japanese teriyaki sauce is slightly thickened by simmering the sauce down, creating a glossy texture.
- To thicken more, simmer for 2–3 extra minutes.
- Alternatively, mix 2 teaspoons of starch with 2 tablespoons of water and add it while simmering.
Storage: Let the sauce cool completely before transferring it to a clean jar. Store it in the refrigerator for up to 3 weeks.