Low Salicylate Teriyaki Sauce
Low salicylate teriyaki sauce.
One of the things that I’ve noticed in the month or so that I’ve been following a low salicylate diet is how easy it is to get stuck in a rut of bland and unseasoned food. Since most herbs and spices are off the list because of salicylate content, one has to get really creative when it comes to flavoring. Thankfully, one of my all-time favorites is already low in salicylates: teriyaki sauce.
According to the RPAH list that I follow, soy (or tamari) sauce, rice vinegar, sugar, and arrowroot powder are all in the low to negligible category for salicylates*. When combined, they make for a delicious sauce to serve over chicken, meatballs, veggies, and whatever else tickles your fancy.
This low salicylate teriyaki sauce has saved me on more than one occasion and happily breaks up the monotony of plain chicken or steak. I love it as a sauté sauce for chicken and green beans and find it to be perfect for Asian-style meatballs served with plain sushi rice and green beans (I’ll have to share a recipe for that next!).
Do you have a go-to sauce? What are your favorite ways to add a little zing (or flavor) to your meals?
LOW SALICYLATE TERIYAKI SAUCE
A quick and easy low salicylate teriyaki sauce that is sure to please even the most sensitive palettes.
- 1/4 cup tamari ((or soy sauce))
- 1 tbsp rice vinegar
- 1 tbsp sugar (or maple syrup)
- 1-2 tsp arrowroot powder
- 1 tbsp water
Combine the tamari, rice vinegar, and sugar in a small bowl or measuring cup and stir to combine.
In a separate bowl, stir together the arrowroot powder and water so that there are no lumps.
Pour the arrowroot slurry into the tamari mixture and stir to combine.
You can either warm over the stove in a small saucepan or in the microwave. For the stovetop: heat on medium heat for 1-2 minutes or until the sauce begins to thicken. For the microwave: cook on high power in 30 second intervals until the sauce thickens.
Serve atop your favorite protein, veggies, or stir fries. I find this amount gets me 1-2 servings or a stir fry for 2.
*This recipe for low salicylate teriyaki isn’t recommended for the elimination phase of the RPAH / FAILSAFE Elimination diet since tamari contains natural forms of glutamate and amines. If you have passed the amine and glutamate challenges, feel free to enjoy!
I would like to thank you so much for sharing its very nice of you. You did a very good job. I’m from Israel and I like it very much. I’m having the same symptoms like you did and I’m trying the failsafe diet. I would love to get some tips from you. Thank you.
Thank you Celine! I’m sorry to hear that you’re also struggling. What kind of tips are you looking for?
Any recipes or knowledge you have would be very much appreciated. I have been dealing with terrible hives for at least 15 months. Every time I “think” I have the answer, h. pylori etc. I have found something else. Yesterday I found that I am allergic to a lot of foods and when I put them in a search engine all of them had salicylic acid in them. I never knew it was a “thing” . thanks for any thing you can offer. brendaski3@gmail.com
Hi Brenda! All of the recipes on the site are low salicylate (and also low in amines and glutamate) because they are part of the FAILSAFE / RPAH Elimination Diet. You can find the archives here: Recipes (A-Z)