Ingredients

• mcg
• Ingredients
• ¾ cup rice vinegar, not seasoned (8.9 mg)
• 3 garlic cloves, peeled, crushed in press (1.53 mg)
• 3 tablespoons Grandma's or B'rer Rabbit Molasses (22.2 mg)
• 1 tablespoon Splenda or white granulated sugar (trace)
• 1 tablespoon onion powder (5.037 mg)
• ½ teaspoon ground ginger (.243 mg)
• 3 tablespoons filtered water (trace)
• 1 tablespoon cornstarch (.72 mg)

Directions

• 1. Directions
• 2. Mix the first 6 ingredients together in a small jar. Cap the jar and shake until well combined.
• 3. In a small saucepan over low heat, stir the cornstarch into the ¼ cup of water until well dissolved. Remove from heat.
• 4. Stir the water mixture into the jar and seal and shake until well combined.
• 5. Let stand until room temperature or about one-hour.
• 6. Store in refrigerator in sealed jar for up to a few weeks. Use as you would use commercial teriyaki sauce. Shake well before using.

Notes

• Nutritional Information
• Nutritional Information Per Tablespoon
• Sodium Per Recipe: 38.7 mg
• Sodium Per Tablespoon: 2.15 mg
• Calories: 15.9
• Protein: .077 g
• Carbohydrate: 3.569 g
• Dietary Fiber: .08 g
• Total Sugars: 1.989 g
• Total Fat: .012 g
• Saturated Fat: .003 g
• Monounsaturated Fat: .002 g
• Polyunsaturated Fat: .005 g
• Cholesterol: 0 mg
• Trans Fatty Acids: 0 g
• Total Omega-3 FA: 0 g
• Total Omega-6 FA: 0 g
• Iron: .213 mg
• Potassium: 62.5 mg
• Sodium: 2.15 mg
• Vitamin B12: 0 mcg

Photos