0 from 15 votes
Japanese Teriyaki Sauce Recipe
DIY Teriyaki sauce condiment to use in recipes that call for teriyaki sauce.
Cook Time
mins
Total Time
5 mins
Servings: 5 ~ uses in your cooking
Calories: 89 kcal
Course:
Others
Cuisine:
Asian , Japanese
Ingredients
- ⅓ Cup brown sugar
- ¼ Cup sake or Vodka, *see Notes
- ½ Cup soy sauce
- 1 Teaspoon jaggery (optional) *see Notes
Instructions
- Add sake to a pot with the brown sugar. (jaggery can be added optionaly to add flavor)
- Mix the content and keep on the stove to heat up slowly.
- Pour soy sauce into the pot and mix.
- Keep pot over medium heat and bring teriyaki sauce to a rolling boil.
- Reduce heat and let it simmer for about 5 to 10 minutes. Reduce sauce to desired thickness. Keep in mind that sauce will thicken furthr when cool.
- Store in a clean jar or use in your food to make teriyaki chicken for example.
Cup of Yum
Notes
- Use sake or any other neutral tasting liquor such as vodka. My japanese friends abroad recommend using vodka if you can't get sake.
- We used regular kikkoman style soy sauce.
- Jaggery is optional, I didn't add it in the video but it adds flavor. Substitute also with rapadura, panela, piloncillo or kokuto (japanese version).
- To make a thicker teriyaki sauce, cook it 5 minutes further down over a low temperature setting until it thickens up.
- The whole batch makes about ½ a cup or 120 ml in quantity.
Nutrition Information
Calories
89kcal
(4%)
Carbohydrates
18g
(6%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
854mg
(36%)
Potassium
65mg
(2%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 5~ uses in your cooking
Amount Per Serving
Calories 89
% Daily Value*
| Calories | 89kcal | 4% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 854mg | 36% |
| Potassium | 65mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.