Teriyaki Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
6
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Calories
96 kcal
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Course
Condiments
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Cuisine
American
Teriyaki Sauce
Description
This Teriyaki Sauce combines low-sodium soy sauce with rice vinegar and sesame oil to build a balanced savory base with subtle tang and nuttiness. Sweetness comes from both brown sugar and honey, while ground ginger and minced garlic add warm and aromatic notes. A pinch of crushed red pepper flakes introduces mild heat.
The sauce is cooked over medium heat, stirring constantly until it reaches a boil. At this point, a cornstarch slurry mixed with water is added to thicken the sauce. Continued boiling for about a minute brings it to a glossy, viscous consistency suitable for glazing or dipping.
This homemade teriyaki sauce can be served over rice or stir-fries and is versatile for use as a marinade, dipping sauce, or finishing glaze on proteins like chicken, tofu, or burgers. It brings sweet, salty, and umami flavors with a touch of heat depending on the red pepper flakes.
Make ahead and store the sauce in an airtight container refrigerated for up to a week or freeze it flat in freezer-safe bags for longer storage. Thaw in the refrigerator overnight before using. Adjust sweetness or saltiness to taste, and substitutes can be used for cornstarch or soy sauce to accommodate dietary preferences.
Ingredients
- ½ cup soy sauce 128g, low-sodium
- 2 Tablespoons rice vinegar
- 1 Tablespoon sesame oil
- 1/4 cup + 1 Tablespoon light brown sugar
- 1 Tablespoon honey
- 3/4 teaspoon ground ginger
- 1 clove garlic , minced
- 2 teaspoons cornstarch mixed together to make a cornstarch slurry, plus 2 tsp water
- 1/4 teaspoon red pepper flakes crushed
Instructions
- Make the teriyaki sauce by adding all of the sauce ingredients to a small saucepan over medium heat.
- Bring to a boil, stirring constantly, and boil for about 1 minute. The sauce should be thick enough to coat the back of the spoon.
- Serve over rice or with a stir-fry. See post above for additional ideas.
Notes
- Prepare the sauce in advance and store in an airtight container refrigerated for up to one week.
- Freeze cooled sauce in a freezer-safe bag laid flat; thaw overnight in the refrigerator before use.
- Use the sauce as a marinade by pouring 1/4 cup over raw chicken and letting it sit for at least 15 minutes.
- To reduce sugar content, decrease brown sugar and honey to taste.
- If cornstarch is unavailable, substitute with an equal amount of flour to thicken the sauce.
- Use gluten-free soy sauce to make the sauce gluten-free, and omit honey for a vegan version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 770mg | 32% |
| Potassium | 100mg | 2% |
| Fiber | 0.2g | 1% |
| Sugar | 15g | 30% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 19mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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