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bottle of paleo teriyaki sauce surrounded by ginger, turmeric and garlic
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Paleo Cultured Teriyaki Sauce (Keto, AIP, Whole30, Vegan)

Make your own Teriyaki Sauce! This one takes just 10 minutes to make, has great whole food ingredients, and it optionally cultures overnight (easy!) for great flavor, probiotics and nutrition.
Course condiment, DInner
Cuisine Asian
Keyword aip, cultured, gaps diet, gluten-free, keto, paleo, sauce, teriyaki, vegan, whole30
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 ounces, approximately
Calories 41kcal
Author Megan
Cost $2.50

Equipment

  • blender

Ingredients

  • 1 cup coconut aminos , or real fermented soy sauce for Gluten-free, Keto, Vegan, Ancestral or if preferred
  • 2 Tablespoons sesame oil , toasted
  • 2 Tablespoons honey OR use low carb honey or 1/32 teaspoon monk fruit for Keto version (see link below in Recipe notes); for Vegan, use agave
  • 2 Tablespoons apple cider vinegar
  • 1" nub fresh ginger chopped into 4 to 6 pieces
  • 1" nub fresh turmeric chopped into 4 pieces (You may add ¼ teaspoon of black pepper to the recipe if you'd like to get turmeric's health benefits [not for AIP].) Use 1/4 teaspoon dried turmeric powder if you can't access the fresh root.
  • 1 Tablespoon whey (optional, if you plan to culture the recipe) OR probiotic sauerkraut juice for VAD; see Recipe Notes for how to extract whey
  • 1 large clove garlic
  • 2 teaspoons optional tapioca starch (OR 1/2 teaspoon xanthan gum for Keto), if you want the sauce a little viscous, to thicken; omit this for GAPS

Instructions

  • Combine all ingredients, except whey and thickener (tapioca or xanthan), in blender. Purée on high speed for 30 seconds.
    all of paleo teriyaki sauce ingredients labeled
  • To culture: Stir in whey. Pour sauce into a jar that fits its quantity, and screw on lid loosely. Leave sauce at room temperature overnight to culture. In the morning, screw lid on tightly and refrigerate. Keeps 3 weeks.
    blender and bottle of sauce with funnel
  • To thicken sauce right before using/cooking a dish: Pour sauce into small bowl. Whisk in tapioca flour or xanthan for Keto. After your meat and veggies are almost done cooking, add sauce to the hot pan. Cook for about 5 minutes, stirring as it simmers, until sauce is thickened and coats the veggies and meat.
  • To thicken sauce before storing in the fridge (not the same day you plan to cook with it): Pour sauce into small saucepan. Whisk in tapioca flour or xanthan for Keto. Bring to a simmer, and cook up to 5 minutes, until it thickens. Cool slightly, then store in a jar in the fridge until you're ready to use it, up to 3 weeks.

Notes

Monk fruit can be found here.

What is Whey and how to use it

Whey is simply the clear liquid that comes off of yogurt or kefir — even non-dairy yogurt.
For non-dairy versions it can be extracted with the same method. Make sure to find a fully cultured, high quality non-dairy yogurt, that is full of probiotics.

Directions to obtain whey (including non-dairy)

  • Nest a small-medium size bowl beneath a colander.
  • Line the colander with cheesecloth or a coffee filter. 
  • Pour 1 cup high quality plain yogurt or kefir into the colander.
  • Allow the yogurt to sit for several hours or in the fridge overnight. What gathers in the bowl beneath the colander is whey.
Whey is full of probiotics and used to inoculate or culture foods. (The yogurt that remains is delicious. It is now considered yogurt cheese, thick and rich.)

Nutrition

Calories: 41kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 452mg | Potassium: 2mg | Sugar: 1g