There’s something about the rich, savory-sweet blend of a good teriyaki sauce that has always captivated my taste buds. It transports me back to a memorable trip to Japan with my best friend, where we spent days wandering through bustling markets, sampling all sorts of delicious street food. The teriyaki dishes we tried were especially unforgettable, and since then, I’ve been on a quest to perfect my own version of this classic sauce.
The recipe I’m sharing today is the culmination of many kitchen experiments, and it’s now a staple in my home. Whether I’m drizzling it over grilled chicken for a quick weeknight dinner, using it as a marinade for fish, or even adding a splash to stir-fried veggies, this teriyaki sauce always hits the spot. What I love most about making it from scratch is the control it gives me over the ingredients. I can adjust the sweetness with honey or maple syrup, depending on my mood or what I have on hand, and I can play with the garlic and ginger to get just the right kick of flavor.
I remember the first time I made this sauce for a family barbecue. My brother, who is usually pretty indifferent about food, couldn’t stop raving about it. He kept dipping everything in sight into the sauce—grilled vegetables, pieces of steak, even his potato salad! Seeing his reaction confirmed that I had finally nailed the recipe.
This homemade teriyaki sauce is incredibly versatile and takes only 15 minutes from start to finish. It’s perfect for busy weeknights or when you want to add a touch of homemade goodness to your meals. Trust me, once you try this recipe, you’ll never go back to the store-bought stuff again
Making The Best Teriyaki Sauce
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Ingredients
- ½ cup low sodium soy sauce
- 2 teaspoons minced fresh ginger
- 3 cloves garlic, minced
- 3 tablespoons packed light brown sugar
- 1 tablespoon rice vinegar
- 2 tablespoons honey (or pure maple syrup)
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- ¼ cup water
Directions
In a small saucepan, combine soy sauce, brown sugar, honey, rice vinegar, sesame oil, ginger, and garlic.
Cook over medium heat, stirring with a whisk until the sauce comes to a simmer, about 2-3 minutes. Then, reduce the heat to medium-low.
In a small bowl, whisk together the cornstarch and water. Slowly whisk this cornstarch mixture into the sauce in the pan.
Continue to cook, whisking constantly, for 1-2 minutes until the sauce thickens.
Serve immediately over chicken, fish, or veggies, or let it cool and store in an airtight container in the refrigerator for up to one week.
FAQs:
Can I use a different sweetener instead of honey or maple syrup in the teriyaki sauce?
Yes, you can use alternative sweeteners like agave syrup or brown sugar. However, keep in mind that the flavor and consistency may slightly change. Experimenting with different sweeteners can help you find your preferred taste.
How do I store leftover teriyaki sauce, and how long does it last?
To store leftover teriyaki sauce, let it cool completely and then transfer it to an airtight container. Keep it in the refrigerator, where it will last for up to one week. Moreover, you can freeze the sauce for longer storage, up to three months.
Can I make this teriyaki sauce gluten-free?
Yes, you can make this teriyaki sauce gluten-free by using tamari or a gluten-free soy sauce instead of regular soy sauce. Additionally, ensure that all other ingredients are gluten-free to avoid any cross-contamination.
What can I use if I don’t have rice vinegar for the recipe?
If you don’t have rice vinegar, you can substitute it with apple cider vinegar or white wine vinegar. These alternatives will provide a similar tangy flavor, although the taste might slightly differ. Adjust the amount according to your preference.
How can I thicken the teriyaki sauce if it doesn’t reach the desired consistency?
If your teriyaki sauce is not thick enough, you can mix an additional teaspoon of cornstarch with a tablespoon of water and whisk it into the sauce. Continue cooking and stirring until the sauce thickens. However, be cautious not to add too much, as it can become overly thick.
Teriyaki Sauce
Ingredients
- ½ cup low sodium soy sauce
- 3 tablespoons packed light brown sugar
- 2 tablespoons honey or pure maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 teaspoons minced fresh ginger
- 3 cloves garlic minced
- 1 tablespoon cornstarch
- ¼ cup water
Instructions
- In a small saucepan, combine soy sauce, brown sugar, honey, rice vinegar, sesame oil, ginger, and garlic.
- Cook over medium heat, stirring with a whisk until the sauce comes to a simmer, about 2-3 minutes. Then, reduce the heat to medium-low.
- In a small bowl, whisk together the cornstarch and water. Slowly whisk this cornstarch mixture into the sauce in the pan.
- Continue to cook, whisking constantly, for 1-2 minutes until the sauce thickens.
- Serve immediately over chicken, fish, or veggies, or let it cool and store in an airtight container in the refrigerator for up to one week.
