Teriyaki Sauce
Meal: 35 cal Protein: 1 g Carbs: 2 g Fat: 2 g
The Japanese word “teriyaki” is a method of grilling or roasting meat coated with a salty and sweet glaze. The sauce that we now know as teriyaki was likely developed in Hawaii by early Japanese immigrants, who blended pineapple juice and soy sauce to create a flavorful marinade.
In bottled Teriyaki, most of the time you are getting a glaze, not a marinade, which is much thicker and a lot sweeter. Glazes have a place, but you need very little and use it to Glaze meat or vegetables under a broiler so that it caramelizes. For tenderizing and flavoring meat, use the much leaner marinade. And for creating a sauce or gravy, start with the lean marinade and add a few items to thicken it. That is the versatility of this Smart Swap – put the extra calories into dishes where you can really taste the difference and a little goes a long way.
Ingredients
- 1 C Tamari (Soy) Sauce
- ½ C Pineapple Juice
- ¼ C Water
- ¼ C Rice Vinegar
- ¼ C Scallops
- 2 Tbsp Olive Oil
- 2 Tbsp Sesame Oil
- 2 Tbsp Garlic
- 2 Tbsp Ginger
Directions
- Combine Tamari, Aminos, Pineapple Juice, Water, Vinegar, Scallions, Oils, Garlic, and Ginger. Mix well and store in fridge up to 2 weeks. It continues to get better
