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Blueberry Teriyaki Sauce

Blueberry Teriyaki Sauce

Yield 1 cup

Prep Time
15 minutes
    Cook Time
Print Recipe      
1 fork recipe Blueberry Teriyaki Sauce

Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.

I love teriyaki anything, and the addition of blueberries adds a little sweetness and increases the antioxidant value of this sauce. Use this sauce for your stir fry dishes, use it as a marinade for baked tofu, or use it as a dip for gyoza. If you want, you can even use it as a salad dressing, your imagination is the only limiting factor.



Blueberry Teriyaki Sauce:

  • 1/3 cup low sodium soy sauce or tamari
  • 1/4 cup dry white wine or mirin
  • 1 cup water
  • 6 whole medjool dates, pitted and chopped
  • 1 stalk fresh lemon grass (optional) (substitute 1 tbs dry lemon grass)
  • 3/4 cup fresh or frozen blueberries
  • 2 tsp minced ginger
  • 1 large garlic clove peeled and smashed
  • 1 small lime (juice and zest)
  • 1/2 tsp sriracha sauce or gochujang

Special Equipment:


Preparation Method:

Zest the lime using a zester or very fine grater. If using, smash the fresh lemon grass with the dull edge of a knife or a large spoon. Ignore this process if using dried lemon grass.

Place the soy sauce, water, dates, ginger, lemon grass (if using), lime zest, and sriracha in a 2 quart sauce pan over medium heat. Simmer for 2 to 3 minutes to soften the dates and infuse the flavors.

Remove the lemon grass stalk if using (or remove as much of the dried lemon grass as possible using a fork). Add the blueberries and simmer for an addition 5 to 7 minutes. Blend the sauce with a stick blender or in a regular blender.

Serve warm or cold as a dipping sauce or a sauce for stir frys with tofu and/or vegetables.



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