Teriyaki Sauce Recipe
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
10 servings (1¼ cups)
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Calories
59 kcal
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Course
Condiments
Teriyaki Sauce Recipe
Description
The preparation begins by simmering tamari (or soy sauce), brown sugar, minced ginger and garlic, honey, and sesame oil to combine their flavors smoothly. Cornstarch mixed with cold water is whisked in to thicken the sauce as it gently simmers, yielding a nicely viscous texture ideal for glazing or dipping.
This sauce is suited for marinating various proteins for at least 30 minutes before cooking and works well drizzled over rice bowls, stir-fries, and noodles. The inclusion of mirin contributes subtle sweetness and depth typical of traditional teriyaki.
The recipe notes options like substituting mirin with other sweet wines or vinegars, using different sweeteners, and adding ingredients like pineapple juice or chili flakes for variation. It also details storage instructions, recommending refrigerating in airtight containers for up to two weeks, or freezing for up to three months, with guidance on reheating for maintaining sauce quality.
Ingredients
- 1/2 cup tamari Tamari is naturally lower in sodium, but also use reg or low sodium soy sauce, Bragg's Liquid Aminos or Coconut Aminos
- 3 tablespoons brown sugar packed (light or dark brown sugar)
- 2 teaspoons ginger minced, fresh
- 2 teaspoons garlic minced, fresh
- ¼ cup honey I use local raw honey; Vegans use agave or other sweetener
- 1 teaspoon sesame oil toasted or untoasted (I make mine a heaping teaspoon)
- 3 tablespoons mirin see notes, rice wine
- 3 teaspoons corn starch non-GMO
- ¼ cup water to mix with the corn starch, cold
Instructions
- Combine soy sauce, brown sugar, ginger, garlic, honey and sesame oil in a small saucepan, over medium heat, bring to a low simmer.
- Mix cornstarch and 1/4 cold water in a cup; stir until dissolved. Whisk into the teriyaki sauce and bring to simmer, stirring until thickened.
- Store in airtight jar for up to 2 weeks in fridge, may be frozen up to 3 months.
Notes
- Mirin is a traditional sweet rice wine but can be substituted with sake, sherry, port, or rice wine vinegar if unavailable.
- This sauce can marinate meat, poultry, fish, or vegetables; omit cornstarch for a thinner marinade.
- For storage, refrigerate up to 2 weeks in an airtight jar and freeze up to 3 months; thaw overnight and reheat gently.
- Optional flavor enhancements include toasted sesame seeds, red pepper flakes, green onions, or pineapple/orange juice for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings (1¼ cups)
Amount Per Serving
Calories 59 kcal
% Daily Value*
| Serving | 2tablespoon | |
| Calories | 59kcal | 3% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 0.4g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 650mg | 27% |
| Potassium | 39mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 11g | 22% |
| Vitamin A | 0.1IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 7mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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