Teriyaki sauce

In a small saucepan, combine soy sauce (120 ml), water (60 ml), minced garlic (2 cloves), and grated ginger (1 tsp).

Place the saucepan over medium heat and bring to a boil.

After that, reduce the heat and continue to simmer the mixture for 5-7 minutes.

Next, add erythritol (2-3 tbsp) and stir well until the sweetener is completely dissolved.

To achieve the desired consistency for the sauce, add xanthan gum (1/4 tsp).

First, mix it with a small amount of cold water in a separate bowl to avoid lumps. Gradually add this mixture to the sauce while stirring constantly until you reach the desired thickness.

Once the sauce has reached the desired consistency, remove it from heat.

If desired, add sesame oil (1 tsp).

Allow the sauce to cool, then transfer it to an airtight container.

Store in the refrigerator for up to two weeks.