In general, I meal plan for the week on Sundays, but some days I open the fridge, and wait to get inspired. The biggest issue is pleasing the whole family. I can easily whip up something that Adam, and I will both love. Pleasing all three of the kids however, is another story. It’s easiest when the meal is customizable per bowl, a little extra hot sauce in the adult bowls, no onions in the kids bowls, etc.
My family loves teriyaki sauce. It’s a wonderful topping, thick, sticky, sweet, and salty, perfect over hot rice, and vegetables. It always seems to get gobbled up, and like I mentioned before, is easily altered per bowl to suit everyone’s individual tastes. I used to make a teriyaki sauce that my family enjoyed, but it was loaded with refined sugar, which I didn’t love. With a bit of tweaking, and experimenting I came up with the perfect combination, for both taste, and nutrition! This recipe is all that is delicious about teriyaki sauce; only it uses dates, and a bit of maple syrup for sweetness.
I usually serve this sauce over vegetables lightly sautéed in sesame oil, and rice but I think it would also be delicious over noodles!
- ½ cup tamari or soy sauce
- 2 cups water, boiling
- 1 inch ginger, peeled and cubed into small pieces
- 4 cloves garlic
- 8 medjool dates, pitted
- 2-3 tbsp cornstarch
- 1-2 tbsp maple syrup
- ¼ - ½ cup water
- In the blender jar of a high-speed blender, soak the dates in the boiling water. Let this sit for 5-10 minutes.
- Into the blender jar, add the tamari or soy sauce, the cubed ginger and the garlic cloves. Puree until smooth, and all chunks have been incorporated.
- Pour the puree into a saucepan, and heat on medium-low heat. When it starts bubbling, turn it down to low simmer and cover with a lid. Stir once in a while and taste. Let it cook until the raw taste of the garlic and ginger is gone.
- Pour a ¼ cup of the puree into a measuring cup, and whisk in the cornstarch. Once the cornstarch has been fully incorporated, and there are no chunks, add it back into the saucepan.
- Keep stirring the mixture on medium-low until the sauce is thick and glossy.
- Taste. If not sweet enough add 1 tbsp of maple syrup at a time until the taste is to your liking.
- If the sauce gets too thick, stir in ¼ cup of water at a time until it is the consistency you desire.
- Serve over hot rice and vegetables, or noodles.
- Store the leftover sauce in the fridge or in the freezer in a freezer bag.
- Reduce the amount of ginger and garlic for a milder flavoured sauce.