This Teriyaki Sauce is your ultimate go-to for all things savory and sweet. It’s rich, tangy, and perfectly balanced with just the right amount of sweetness to coat meats, stir-fries, and vegetables in an irresistible glaze.
Whether you’re whipping up a quick dinner or meal-prepping for the week, this teriyaki sauce will elevate your dishes to restaurant-quality perfection. Say goodbye to store-bought sauces filled with preservatives and hello to this easy homemade version packed with authentic flavor.
Kitchen Equipment Needed
- Small saucepan
- Whisk
- Measuring cups and spoons
- Small bowl for mixing cornstarch slurry
Ingredients Overview
- Soy Sauce: The base of the sauce, providing umami and depth.
- Brown Sugar: Adds a sweet, caramelized touch to balance the salty flavors.
- Honey: A natural sweetener that enhances the sauce’s glossy finish.
- Garlic and Ginger: Essential aromatics for authentic teriyaki flavor.
- Rice Vinegar: Brings a subtle tang to brighten the sauce.
- Cornstarch: Thickens the sauce to create a luscious glaze.
Ingredients
- ½ cup soy sauce
- ¼ cup brown sugar
- 1 tbsp honey
- 1 tsp minced garlic
- 1 tsp grated fresh ginger
- 2 tbsp rice vinegar
- 1 cup water
- 1 tbsp cornstarch mixed with 2 tbsp water (cornstarch slurry)
- Optional: 1 tsp sesame oil for a nutty flavor
Instructions
Step-by-Step Instructions
- Combine Ingredients:
- In a small saucepan, whisk together soy sauce, brown sugar, honey, garlic, ginger, rice vinegar, and water. Place over medium heat.
- Simmer the Sauce:
- Bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar and blend the flavors.
- Thicken with Cornstarch:
- Slowly add the cornstarch slurry to the simmering sauce while whisking continuously. Cook for 2–3 minutes until the sauce thickens to your desired consistency.
- Add Sesame Oil (Optional):
- Stir in sesame oil for a hint of nuttiness.
- Cool and Store:
- Remove the saucepan from heat and let the sauce cool slightly before using. Store any leftovers in an airtight container in the refrigerator for up to one week.
Recipe Tips
- Adjust Sweetness: For a less sweet sauce, reduce the honey or brown sugar.
- Fresh Ingredients: Use fresh garlic and ginger for the best flavor.
- Thickening Tip: If the sauce is too thick, add a splash of water to adjust the consistency.
What to Serve With This Recipe
- Drizzle over grilled chicken, salmon, or shrimp.
- Toss with stir-fried vegetables and rice.
- Use as a marinade for beef, tofu, or pork.
- Pair with noodles for a quick teriyaki stir-fry.
Frequently Asked Questions
Can I use low-sodium soy sauce?
Yes! Using low-sodium soy sauce will make the sauce less salty while maintaining its flavor.
Can I freeze the sauce?
Absolutely! Store the sauce in a freezer-safe container for up to three months. Thaw and reheat before using.
How do I make it gluten-free?
Substitute the soy sauce with tamari or a gluten-free soy sauce alternative.
Serving Suggestions
This teriyaki sauce pairs wonderfully with Asian-inspired dishes, but it’s versatile enough to enhance salads, wraps, or even pizza. Serve as a dipping sauce for potstickers or drizzle over steamed vegetables for a healthy, flavorful boost.
This Teriyaki Sauce
Ingredients
- ½ cup soy sauce
- ¼ cup brown sugar
- 1 tbsp honey
- 1 tsp minced garlic
- 1 tsp grated fresh ginger
- 2 tbsp rice vinegar
- 1 cup water
- 1 tbsp cornstarch mixed with 2 tbsp water cornstarch slurry
- Optional: 1 tsp sesame oil for a nutty flavor
Instructions
- Step-by-Step Instructions
- Combine Ingredients:
- In a small saucepan, whisk together soy sauce, brown sugar, honey, garlic, ginger, rice vinegar, and water. Place over medium heat.
- Simmer the Sauce:
- Bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar and blend the flavors.
- Thicken with Cornstarch:
- Slowly add the cornstarch slurry to the simmering sauce while whisking continuously. Cook for 2–3 minutes until the sauce thickens to your desired consistency.
- Add Sesame Oil (Optional):
- Stir in sesame oil for a hint of nuttiness.
- Cool and Store:
- Remove the saucepan from heat and let the sauce cool slightly before using. Store any leftovers in an airtight container in the refrigerator for up to one week.
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