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Take a look at the label of a storebought teriyaki sauce and you’ll see that the gluten in the soy sauce isn’t the only problem ingredient. Sugar, sometimes in the form of high-fructose corn syrup, is usually the second ingredient listed. And sodium levels often range between 400 and 500 milligrams or more for a single tablespoon of sauce. The good news is a boatload of sodium and sugar is not necessary to make a rich, satisfying sauce, as this recipe shows.