Teriyaki Sauce Recipe
User Reviews
5.0
201 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
10 mins
-
Servings
8 servings
-
Calories
131 kcal
-
Course
Condiments
-
Cuisine
Chinese
Teriyaki Sauce Recipe
Report
Teriyaki sauce is so very simple to make and tastes absolutely delicious on beef, chicken, pork, veggies, and more! It only takes a few ingredients and 10 minutes to make up a batch you can use again and again!
Share:
Ingredients
- 1 cup low sodium soy sauce
- ½ cup water
- ½ cup rice vinegar
- 1 cup sugar see note
- 1 teaspoon ground ginger see note
- ¼ teaspoon crushed red pepper flakes or 1-2 teaspoons sriracha sauce, to taste
- 2 teaspoons minced garlic
- 3 tablespoons corn starch + ¼ cup water or soy sauce, see note
- ½ teaspoon sesame seeds
Instructions
- In a medium sauce pan, combine soy sauce, water, rice vinegar sugar, ginger, red pepper flakes (or sriracha sauce), and garlic and give it a good stir.
- Bring heat up to medium, whisking occasionally until sauce comes to a boil.
- Stir corn starch into water (or soy sauce) and whisk into boiling sauce. Continue to stir as sauce thickens.
- Stir in sesame seeds. Serve with your favorite Asian-inspired dish or allow to cool before storing in airtight container in fridge for later use (see notes for "leftovers"). Enjoy!
Notes
- About that sugar: this is my favorite - though maybe not the most super duper healthy version as it calls for 1 cup of sugar - teriyaki sauce. Just remember this makes a pretty big batch of sauce and you'll be dividing it between many servings so maybe that 1 cup isn't quite as intense as it seems! To lighten this up a bit, feel free to scale back the sugar to your own preference.
- The ginger: I definitely recommend using the ground ginger if you have it on hand, BUT I want to let you know that I have run out before (gasp) and made this sauce without the ginger and it was still fantastic!
- Corn starch slurry: I used to thicken this teriyaki sauce by dissolving the corn starch into 1/3 cup soy sauce, but in an attempt to make it a smidge healthier I've recently been swapping out the soy sauce and using water instead and it tastes delicious with just a slightly less intense flavor. So either works, water or soy sauce - just go with your gut on this one.
- Leftovers: this sauce keeps well in an airtight container up to two weeks in the fridge, or even longer in the freezer. To reheat, stir over medium-low heat on stove top, or microwave in a heat-safe, uncovered container in 30 second increments.
Nutrition Information
Show Details
Calories
131kcal
(7%)
Carbohydrates
31g
(10%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
1065mg
(44%)
Potassium
66mg
(2%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
19IU
(0%)
Vitamin C
1mg
(1%)
Calcium
10mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1065mg | 44% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 19IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
201 reviews
Excellent
Other Recipes
You'll Also Love
