Super easy
I love Asian/Oriental food. I was saddened when I was told it was now "off-limits". Then I found the "holy trinity" to Asian/Oriental Food and it's so simple. The Sauces! Asian/Oriental food is usually seasoned by a sauce, be it Soy, Hoison, Oyster, Teriyaki or Sweet and sour sauces. Traditional versions of these sauces are very very high in sodium, one teaspoon of a certain brand of these sauces can equal a full days sodium intake for most of us. In this Sauces and Utility Recipes section, you will find recipes for 4 of 5 of these "off-limits" Asian/Oriental sauces in a very LoSo offering that will allow you to cook some of your favorite dishes or enjoy a using them as a side to your favorites.

In the recipe section under Asian Cuisine I have many different Asian/Oriental recipes. If I make reference to a low sodium version of one of these sauces I am refering to this recipe section to make it, they are NOT store bought.

Once I realized how incredibly simple it was to whip up a batch of teriyaki sauce from pantry staples, well, lets just say we felt like we had struck gold! When I realized it could be made in a low sodium version I KNEW I hit gold. A staple in Chinese cooking having a recipe for this sauce opens up so many recipe options as well a marinade options. It's a keeper.



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Category: Sauces and utility recipes
Cuisine Type Asian


For 1 Batch(es)


1/2 Cup Soy Sauce (from our sauces and utility section)
1/4 Cup Sherry (or sake or mirin) *see note in directions
2 Tablespoons Molasses
1 Tablespoon Honey
1 Tablespoon White Vinegar
1/2 Teaspoon Ground Ginger
1 Tablespoon Corn Starch

Teriyaki Sauce Substitute Directions

    In a small saucepan heat all ingredients, except the cornstarch, together over low heat until the molasses and honey has dissolved. In a small bowl, mix the cornstarch with 1 Tbsp of cool water, until dissolved. Add this cornstarch mixture to the saucepan and continue to simmer, over low heat, until the teriyaki sauce thickens slightly. Use the sauce to season rice or stir fries.* The sauce will keep in the refrigerator for up to 2 weeks. (Or it can be frozen for later use.)

    *To Use: We find that one recipe of homemade teriyaki sauce is enough to season roughly 8 cups of stir fry ingredients to serve 4-6 people. Add the sauce to ingredients in the pan after they are partially cooked, and stir constantly until sauce thickens slightly. For a more traditional application, marinade your meat in the teriyaki sauce for 30 minutes to 1 hour before grilling or broiling. Brush the meat often during cooking with the excess marinade. (Or simmer the used marinade until it reduces to a thick glaze that you can pour over your grilled meat.)

    **Ingredient Notes: If you choose to substitute Sake or Mirin for the sherry take note that Mirin has a fairly high low sodium level and definitely more then the other 2 choices, coming in at about 100mg per table spoon or 400mg is added to this recipe. It's best to stay with the Sherry or Sake.

Recipe notes

Sodium By The Book

Soy sauce (from the Sauces and Utility section) =25mg
Cooking sherry =10mg
Molasses =15mg
Honey =0mg
White vinegar  =0mg
Ground ginger  =0mg
Cornstarch =0mg

Total per Batch/1 Cup = 50 mg

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