Homemade Teriyaki Sauce
Teriyaki sauce, a cornerstone of Japanese cuisine, has won hearts globally with its rich, glossy allure and the perfect balance of sweet and savory flavors. This versatile sauce can transform mundane dishes into delightful culinary creations, and it's super easy to whip up at home or find at your local supermarket. Here’s an easy recipe as well as some quick fact about Teriyaki Sauce !
10/8/20242 min read
Quick facts about Teriyaki Sauce
What is teriyaki sauce made of?
A savory blend of soy sauce, sake or mirin, sugar, and sometimes ginger and garlic.
Is teriyaki sauce gluten-free?
Not usually, due to the soy sauce, but gluten-free versions are available.
Is teriyaki sauce vegan?
Yes, generally, unless it contains honey or other non-vegan additives.
Does teriyaki sauce go bad?
Yes, it can spoil, typically lasting up to a month in the fridge once opened.
How many calories in teriyaki chicken?
Approximately 250-300 calories per serving, depending on preparation.
How to make teriyaki sauce thicker?
Simmer with a cornstarch slurry or reduce it over low heat.
How to make teriyaki sauce sweeter?
Add more sugar, honey, or a sweet ingredient like pineapple juice.
Homemade Teriyaki Sauce
Teriyaki sauce is not just a condiment; it's a simple way to add a splash of creativity and flavor to your meals. Whether you’re basting a salmon fillet, jazzing up a stir-fry, or dipping your favorite appetizers, teriyaki sauce brings a touch of gourmet to everyday dining. So, let make our own, and let your taste buds rejoice in the sweet and savory magic of teriyaki!
(PS: this sauce can be found on allaboutsauces.com, along with thousands of other delicious sauces recipes.)
Ingredients
120 ml (½ cup) soy sauce
60 ml (¼ cup) mirin
60 ml (¼ cup) sake
50 g (¼ cup) brown sugar
1 tbsp honey
1 tbsp rice vinegar
1 clove garlic, minced
1 tsp ginger, grated
1 tbsp cornstarch
2 tbsp water (for mixing cornstarch)
1 tbsp sesame oil (optional)
Instructions
In a medium saucepan, combine soy sauce, mirin, sake, brown sugar, honey, rice vinegar, garlic, and ginger.
Bring the mixture to a simmer over medium heat, stirring to dissolve the sugar.
In a small bowl, mix cornstarch with water until smooth, then add the cornstarch slurry to the saucepan.
Stir continuously and cook for another 2-3 minutes until the sauce thickens.
For added richness, stir in sesame oil.
Remove from heat and let the sauce cool before using as a glaze, marinade, or dipping sauce.
Store in an airtight container in the refrigerator for up to a week.
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