Homemade Teriyaki Sauce Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
1 cup
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Calories
90 kcal
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Course
Condiments
Homemade Teriyaki Sauce Recipe
Description
This teriyaki sauce starts by whisking together soy sauce, water, mirin, brown sugar, kosher salt, finely grated garlic, and fresh ginger, then simmering the mixture over medium-low heat for about 10 minutes. The simmering reduces and blends the sharpness of ginger and garlic with the salty-sweet soy, resulting in a glossy sauce that thickens upon cooling. The recipe yields about one cup of sauce, suitable for multiple uses.
While cornstarch can be mixed with the sauce, the preferred approach avoids adding it directly to the sauce to prevent gummy or clumpy texture. Instead, a cornstarch slurry is made separately and incorporated during cooking of the stir-fry or dish to achieve desired thickness. This sauce keeps up to two weeks refrigerated in an airtight container.
Alternatives to brown sugar include substituting honey for a different sweetness profile. The sauce works well as a marinade or finishing glaze in a variety of dishes where a classic teriyaki flavor is desired.
Ingredients
- 3/4 cup soy sauce
- 1/4 cup water
- 2 tablespoons mirin
- 1/2 cup brown sugar
- Pinch kosher salt
- 2 garlic peeled and finely grated, cloves
- 2 teaspoons ginger roughly 1 ½-inch knob), peeled and finely grated, fresh
Instructions
To Make the Teriyaki Sauce:
- In a saucepan, set over medium heat, whisk together the soy sauce, water, mirin, brown sugar, kosher salt, garlic, and ginger. When the mixture reaches a simmer, bring the heat down to low and allow to reduce for 10 minutes. Transfer to a small bowl; the mixture will thicken as it cools.
- Note: If you want super thick teriyaki sauce, you can use a bit of cornstarch to help. Here's how: pour a tablespoon of the sauce into a small bowl. Add a teaspoon of cornstarch to the small bowl and whisk until it completely dissolves. Add the cornstarch mixture to the teriyaki sauce, whisking until dissolved.
- This teriyaki sauce will give you about 1 cup of teriyaki sauce. This sauce keeps well in the fridge in an airtight container for up to two weeks.
Notes
- Avoid adding cornstarch directly into the teriyaki sauce as it can cause a gummy or clumpy texture.
- Use a cornstarch slurry separately in the dish or stir-fry to thicken the sauce without lumps.
- Brown sugar can be replaced with 1/3 cup honey for a different sweetness, according to preference.
- Store the sauce in an airtight container in the fridge for up to two weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1cup
Amount Per Serving
Calories 90 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 90kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 20mg | 7% |
| Sodium | 30mg | 1% |
| Potassium | 20mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 12IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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