Teriyaki Sauce & Marinade

This is the easiest, simplest most delicious teriyaki sauce less all of the junk that is usually in the store bought ones. We love to use this in my Grilled Salmon Teriyaki Buddha Bowls and my Teriyaki Marinated Chicken and Veggies Skewers. When drizzled, it will jazz up just about any protein, or veggie dish and it doubles up as a fantastic marinade too! I hope you enjoy this one as much as we do.

Teriyaki Sauce & Marinade

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Recipe by Priscilla Soligo Course: Sauces & Dressings
Prep time


Cooking time




  • 240g 1 Cup Filtered Water

  • 63g ¼ Cup Tamari, or Coconut Aminos

  • 40g 2 Tbsps Yacon Syrup (prebiotic FOS), or Preferred liquid sweetener

  • 16g 2 Tbsps Tapioca Starch

  • 6g 1 Garlic Clove, peeled, minced

  • 4g 1 tsp Onion Powder

  • 2g 1 tsp Ginger powder

  • 1g ¼ tsp Unrefined Salt


  • On the stove, on a medium heat, in a small saucepan combine all ingredients except tapioca starch and bring to simmer approx 2 minutes.
  • Whilst simmering, sift with a sifter into the saucepan the tapioca starch. Whisk continuously to prevent clumping (approx 2 – 3 minutes). This will enable the sauce to thicken.


  • Storage: Teriyaki sauce stores well in the fridge for up to two weeks.

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