Low-Carb Teriyaki Sauce

Step 1Use a fine mesh sieve to sprinkle the glucomannan powder in a jar or bowl filled with ¹/₂ cup (120 ml) of water. Gradually sprinkle it in two to three parts and swirl in between so the powder doesn't clump. Set aside.
Note: See recipe tips above for alternatives and amounts for thinner or thicker sauce.

Step 2Use a mortar and pestle to crush the bee pollen until powdered. Alternatively, you can crush it in a small bowl by using the back of a spoon. (This ingredient is not essential but highly recommended.)

Step 3To a saucepan add the remaining ¹/₄ cup (60 ml) of water, tamari sauce (or coconut aminos), rice wine, sweetener (brown sugar substitute, Allulose or Erythritol), finely minced garlic and ground ginger. Cook on medium for 2 to 3 minutes.

Step 4Add the content of the bowl with the glucomannan powder and stir through. Cook on medium for 2 to 4 minutes until thickened. The longer you cook it, the thicker it will get. Depending on how long you cook it for, you'll get 1 ¹/₄ (300 ml) to 1 ¹/₂ cups (360 ml) of keto Teriyaki sauce. The sauce will thicken even more once it cools down. Take off the heat and stir in the sesame oil.

Step 5Pour into a jar and let it cool down. Seal with a lid and store in the fridge for up to 2 weeks, or freeze in an ice tray for longer.