Honey Teriyaki Sauce
User Reviews
5
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Prep Time
2 mins
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Cook Time
5 mins
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Total Time
7 mins
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Servings
8 1 serving = 2 tbsp
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Calories
108 kcal
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Course
Condiments
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Cuisine
Japanese
Honey Teriyaki Sauce
Description
The Honey Teriyaki Sauce recipe blends mirin, tamari (or soy sauce), honey, and freshly minced garlic and ginger to produce a sauce with harmonious sweet and umami notes. Starting with whisking ingredients in a saucepan, the mixture is brought to a boil and then simmered carefully to reduce and slightly thicken without burning or boiling over.
The resulting sauce has a glossy, slightly syrupy consistency that clings well to grilled or cooked proteins and vegetables. The flavors of garlic and ginger add aromatic depth, balancing the sweetness from honey and the savory tamari.
This sauce can be applied late in cooking to avoid burning the honey or used as a marinade by skipping the cooking step to soak protein or vegetables in the raw mixture. When cooled, the sauce thickens further and stores refrigerated for up to two weeks in a glass jar.
Non-reactive pans such as stainless steel are recommended to prevent metallic flavors. Adjust heat carefully during simmering to avoid boil-overs and burning. The recipe is adaptable for gluten-free or vegan diets by choosing appropriate tamari and substitute sweeteners.
Ingredients
- 1.25 cup mirin
- 1.25 cup tamari reduced-sodium, or soy sauce
- .25 cup honey
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
Instructions
- In a heavy saucepan, whisk together all ingredients
- Bring to a boil, then reduce heat and simmer, stirring down and bubbling for 4 minutes, or until the sauce has started to thicken.
- Remove from heat and allow to cool completely
- Transfer to a glass jar with a lid and store in the fridge for up to two weeks.
Notes
- Use a stainless steel or other non-reactive pan to avoid off-flavors during cooking.
- After boiling, reduce heat immediately to low or a gentle simmer; watch carefully to prevent the sauce from bubbling over.
- Apply the sauce as a glaze at the end of grilling to prevent burning from the honey's sugars.
- For marinating, omit the cooking step and soak protein or vegetables in the sauce as a raw mixture.
- The sauce will thicken further after cooling; store it refrigerated in a glass jar for up to two weeks.
- To make this gluten-free, use tamari or gluten-free soy sauce; to make vegan, substitute honey with agave or corn syrup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 81 serving = 2 tbsp
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 108kcal | 5% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1611mg | 67% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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