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Street-food-style teriyaki sauce

02.07.2026

Low-calorie vegan sweet-and-sour sugar-free teriyaki sauce with rich umami with allulose caramel.

If needed, use sweetener calculator.

This sauce pairs perfectly with low-calorie noodles!


Macros and calories

100 g P: - g F: - g C: - g - kcal

Ingredients

g Reset
Allulose 30 g
Water 15 g

Soy sauce 90 g
Water 109.19 g (+ 5-10 g for evaporation)
Rice vinegar 4.15% 8 g
[Optional] Potassium chloride, 40 mg/mL 5 mL

Nutritional yeast 4 g
MSG (monosodium glutamate) 2 g
Ground ginger 1 g
Sucralose 0.06 g
Xanthan gum 0.5 g
Guar gum 0.25 g

Rice vinegar can be replaced with an apple cider vinegar (adjusting for acidity), but flavor will change.

I used a drug-store potassium chloride solution with 40 mg/mL concentration. If using powder, calculate concentration and increase amount of water.

Steps

1. Prepare ingredients

Measure allulose and water for caramel into a small saucepan / pot.

Separately measure soy sauce and water.

Separately measure vinegar.

Separately measure potassium chloride (if using).

Separately measure and thoroughly mix all remaining dry ingredients.

2. Make caramel

Heat caramel until it reaches an amber-brown color, stirring or gently tilting saucepan.

Be careful: caramel starts browning very quickly and it's easy to burn it.

3. Pour in soy sauce and water

Quickly pour in measured soy sauce and water. Liquid will boil vigorously, be careful!

Stir and heat until all caramel dissolved.

4. Add dry ingredients

While stirring, add dry ingredients. Avoid lumps.

5. Add vinegar and potassium chloride

While stirring, pour in potassium chloride and vinegar. Remove from heat and continue stirring for a minute.

6. Transfer to a storage container

Wait for COMPLETE COOLING! Taste and texture changes significantly!

Store in a fridge.