Please enter the email you’re using for this account.
Parve
Easy
6 Servings
Allergens 
No Allergens specified
20 Minutes
Diets
The color of this sauce may not be quite the deep brown of the teriyaki you use year round, but flavor-wise it’s a great imitation, with sweet, salty, and savory notes. Use it in cooked or baked dishes only, as the flavor will be too strong otherwise. Yield: 1 and 1/2 cups
1/2 cup + 2 tablespoons water, divided
1/2 cup Tuscanini Lemon Juice
1/4 cup Gefen Pineapple or orange juice
2 tablespoons sugar
1 tablespoon any wine
1 tablespoon potato starch
1 tablespoon fresh ginger, grated
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1 tablespoon oil
salt, to taste
black pepper, to taste
In a saucepan, combine 1/2 cup water, lemon juice, pineapple juice, sugar, and wine over medium heat until the sugar dissolves, about one minute.
In a small bowl, whisk together the potato starch and remaining two tablespoons water until smooth. Add to the saucepan.
Stir in the ginger and garlic, and cook for five minutes, until the mixture thickens to your liking and coats the back of a spoon without sliding off. Turn off the heat and stir in the oil, salt, and pepper.
Transfer to an airtight container and store in the refrigerator for up to one week.
Photography by Yossi and Malky Levine
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation