How to Make Sugar-Free Teriyaki Glaze.

Serves 8–10 · Prep: 5 min · Cook: 8 min

Make It

1. Add ½ cup coconut aminos, 1 Tbsp toasted sesame oil, 1 Tbsp rice vinegar, 1 tsp fresh grated ginger, and 1 small garlic clove minced to a small saucepan.

2. Whisk to combine.

3. Bring to a gentle simmer over medium heat and cook 5–8 minutes, until reduced by about a third and glossy.

4. Let cool. It thickens further as it cools.

Notes

• The reduction is the point. Straight from the bottle it runs off your food. Simmered down it clings.

• Gentle simmer, never a hard boil. Boiling concentrates the salt.

• Want it thicker? Whisk ½ tsp arrowroot into 1 tsp cold water, stir it in, and simmer another minute.

• Brush it on baked salmon or chicken in the last few minutes of cooking, or stir it through a Protein Bowl.

• 1 serving = 2 Tbsp.