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Honey Ginger Teriyaki Sauce

Recipe reprinted with permission from Feeding the Young Athlete by Cynthia Lair (Moon Smile Press, 2002)

Use this sauce to marinate or cook fish, poultry, tofu or tempeh.  I love to sear salmon then pour this over the top and let the fish cook in it as it reduces.  For a Chicken Vegetable Teriyaki recipe using this sauce click here

1/3 cup tamari soy sauce
1 teaspoon grated ginger root
2 tablespoons honey

1 tablespoon sucanat or brown sugar
1 small clove garlic, minced
1/2 cup water

Blend together all ingredients for teriyaki sauce together in a saucepan and warm on low until sugar dissolves.  Continue to simmer and allow liquid to reduce for a stronger flavor, thicker texture.

Preparation time: 10-15 minutes
Makes 1 cup


Rebekah Kelly
This sounds so easy and yummy! How long will it stay good in my fridge if I don't use all of it right away? A week? Two?
October 13, 2009, 2:59 am

Cynthia Lair
Should keep for week or two in the refrigerator. The length of time depends on how often you open the container and stick utensils in. The few, the longer the sauce will last.
October 13, 2009, 10:14 am

jean stangarone
Looking forward to making this. Could I substitute maple crystals for the brown sugar? thanks, Jean
November 29, 2009, 8:55 am

Cynthia Lair
I think maple crystals will work fine. Let me know how it comes out.
November 29, 2009, 2:05 pm

Marybeth McCullum
The Tamari sauce I have contains wheat alcohol. Does this mean it is not gluten free? What brand of sauce do you recommend that IS gluten free?
December 26, 2009, 5:34 pm

Cynthia Lair
Hi Marybeth, All tamari is supposed to be gluten –free soy sauce whereas shoyu contains wheat. This information from Eden explains it well. Because the term tamari has been misused, they have to further label the product as wheat free. Eden is a good brand, San-J also guarantees that their tamari is wheat-free.
December 26, 2009, 9:55 pm

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