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Teriyaki Sauce Recipe
This is a versatile, low sodium sauce that can be made thick for vegetable and protein marinades‚ or thin for a delicious salad dressing. Believe it or not, the mild radish flavor note of maca compliments the rest of the seasonings perfectly!
NOTE: the directions below are for a dressing-style sauce - if a thicker marinade is desired‚ use less water.
INGREDIENTS½ tsp. garlic, mashed and minced 3 Tbsp. maple syrup 1 Tbsp. Navitas Organics Maca Gelatinized Powder 3 Tbsp. Nama Shoyu or soy sauce 1 Tbsp. fresh ginger, grated 1 Tbsp. orange juice 1 tsp. white onion, grated 2 Tbsp. water 2 Tbsp. raw sesame seeds |
DIRECTIONSCombine all ingredients in a small bowl and whisk together. For best results, refrigerate a minimum of 30 minutes before serving. Will keep for about 2 weeks, covered and refrigerated. Makes ⅔ cup
Submitted by Julie Morris | Luminberry |
This is a versatile, low sodium sauce that can be made thick for vegetable and protein marinades‚ or thin for a delicious salad dressing. Believe it or not, the mild radish flavor note of maca compliments the rest of the seasonings perfectly!
NOTE: the directions below are for a dressing-style sauce - if a thicker marinade is desired‚ use less water.
Ingredients
- ½ tsp. garlic, mashed and minced
- 3 Tbsp. maple syrup
-
1 Tbsp. Navitas Organics Maca Gelatinized Powder
- 3 Tbsp. Nama Shoyu or soy sauce
- 1 Tbsp. fresh ginger, grated
- 1 Tbsp. orange juice
- 1 tsp. white onion, grated
- 2 Tbsp. water
- 2 Tbsp. raw sesame seeds
Directions
Combine all ingredients in a small bowl and whisk together. For best results, refrigerate a minimum of 30 minutes before serving. Will keep for about 2 weeks, covered and refrigerated.