Traditionally speaking, I wasn't always a teriyaki fan growing up. I always preferred sweet-and-sour and of course anything with spice. As I got older and started to think more critically about the things I was putting in my body, the sugar content in most store-bought teriyaki sauce was really a turn-off. However, I'm still human and sometimes crave something sweet for dinner or lunch. This recipe utilizes the versatility of coconuts to achieve the desired goal. Coconut aminos and coconut sugar are combined well to create a sticky, sweet and salty dish.
I've had a few friends try out this recipe and some preferred it with less sugar while others preferred it with less salt. It's quite simple to adjust the flavors to your liking. If you're a "salty" person use more coconut aminos. If you're a "sweet" person, use more coconut sugar.
Toasted Sesame Seed Oil (2 tablespoons)
Sliced Crimini Mushrooms (2 + 1/2 cups)
Coconut Aminos (1/4 cup)
Ground Ginger (1/2 teaspoon)
Garlic Powder (1/4 teaspoon)
Coconut Sugar (5 tablespoons)
Green Onions (garnish)
Sesame Seeds (garnish)
Warm the toasted sesame seed oil in a skillet. Add mushrooms and allow to cook for about five minutes until soft. Add coconut aminos, ground ginger, garlic powder, coconut sugar and combine well. Stir continuously until the sauce begins to thicken and the sugar dissolves.