Teriyaki Recipe
User Reviews
5
-
Prep Time
3 mins
-
Cook Time
12 mins
-
Total Time
15 mins
-
Servings
4 servings (1/4 cup each)
-
Calories
132 kcal
-
Cuisine
Asian
Teriyaki Recipe
Description
The Teriyaki Recipe combines soy sauce, granulated sugar, water, mirin, fresh grated ginger, minced garlic, and optional red chili flakes, simmered to meld flavors. A small portion of the sauce is thickened with a cornstarch slurry to achieve a smooth, slightly thickened texture. The result is a glossy sauce with a harmonious balance of salty, sweet, and aromatic notes from ginger and garlic. Fresh ginger brings a bright, pungent zing, while the garlic adds depth, and the optional chili flakes contribute subtle heat.
This sauce can be used to marinate, baste, or glaze meats and vegetables or as a dipping sauce. Its thickened consistency makes it cling well to foods. The recipe yields about one cup of sauce and can be conveniently stored in the refrigerator for several days but should be warmed to room temperature before use for best results.
Mirin imparts mild sweetness and complexity to the sauce; if unavailable, substitutes such as dry white wine or rice vinegar with sugar provide a reasonable alternative. Fresh ginger is best stored frozen and grated as needed or replaced with prepared ginger paste for convenience. Adjust the chili flakes based on heat preference or children's tolerance.
Ingredients
- 1/2 cup soy sauce
- 1/2 cup granulated sugar
- 1/4 cup water
- 2 tablespoons mirin (see note 1)
- 2 teaspoons ginger grated (from one 6-inch piece, see note 2, fresh
- 1 clove garlic minced
- 1/4 teaspoon red chili flakes optional (see note 3)
- 2 teaspoons cornstarch
Instructions
- In a small saucepan, combine soy sauce, sugar, water, mirin, ginger, garlic, and red pepper flakes, if using. Bring to a boil; reduce heat to medium and simmer.
- To make the cornstarch slurry, remove 2 tablespoons teriyaki sauce to a small bowl and whisk in cornstarch. Return to the saucepan and continue simmering until the sauce thickens slightly, about 5 to 8 minutes (you should have 1 cup sauce).
- Remove from heat and cool the mixture to room temperature, or cover and refrigerate for up to one week (a mason jar works well). Bring to room temperature before using.
Notes
- Mirin adds sweetness and depth, but if unavailable, substitute 2 tablespoons of dry white wine or rice vinegar plus 1 teaspoon sugar.
- Store fresh ginger in the freezer and grate as needed; prepared ginger paste from the store also works well.
- Omit or reduce red chili flakes for children's palates or increase for more heat.
- Leftover sauce keeps covered in the refrigerator for up to 4 days and should be brought to room temperature before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (1/4 cup each)
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Serving | 0.25 cup | |
| Calories | 132kcal | 7% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.03g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 1688mg | 70% |
| Potassium | 72mg | 2% |
| Fiber | 0.3g | 1% |
| Sugar | 27g | 54% |
| Vitamin A | 37IU | 1% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
