With four ingredients — tamari, mirin, garlic and ginger — this recipe is just about as simple as it comes. Yet its subtle flavor is delicious! My husband and I found our new favorite when we used it to marinate chicken wings. My family also found that it is delicious drizzled over rice and cooked vegetables.
As a gluten-free family, teriyaki sauce is something we tend to make at home, as it is hard to find gluten-free teriyaki. Yet, at home you only need to use tamari instead of soy sauce to make your own. Tamari is made just with soybeans instead of soybeans and wheat. It has a rich and dark flavor and is perfect for using in sauces. As always, I recommend that you use organic soy products to avoid GMOs.
This recipe was slightly adapted from "Japanese Farm Food". (As I mentioned in my review, I loved this cookbook for its simplicity. This recipe is a good example of that.)
Gluten-Free Teriyaki Sauce
1 cup soy sauce or tamari
1 cup of mirin (rice wine)
1-2 garlic cloves, crushed and peeled
1 inch of fresh ginger, cut into three pieces, or 1/8-1/4 teaspoon of dried ginger
1. Place all of the ingredients in a wide saucepan. Bring to a boil and simmer for five to 10 minutes, or until the mixture boils down to about 1 cup’s worth.
2. Cool, and fish out the garlic, and ginger (if using fresh) and refrigerate. Will keep indefinitely.
To marinate chicken wings or legs: Coat the meat with the sauce and leave, covered, in the refrigerator for 1-4 hours. Place on a sheet pan, keeping plenty of space between each piece. Cook at 375 for 45 minutes, or until cooked through and browned.