Best Teriyaki Sauce

The term "teriyaki" describes both the sauce and a Japanese method of cooking. It was created in the 17th century and is now served all over the world as a universal symbol of Japanese cuisine. Teriyaki sauce is suitable for dipping, basting, and marinating. After making this amazingly tangy, rich, sweet and best teriyaki sauce, you won't ever go back to store-bought teriyaki sauce.

For dishes with chicken, fish, or beef, use this best teriyaki sauce. Noodle stir fry and rice dishes can be given a Japanese flair, while the latter can be used as a dipping sauce for shrimp or dumplings.

Ingredients Needed for Teriyaki Sauce

Brown Sugar: You can use light brown sugar or honey

Soy Sauce: You can use low sodium soy sauce or tamari

Honey: Use two teaspoons if you prefer the sauce to be sweeter; otherwise, use just one.

Garlic: Use fresh garlic on hand. Also you can use about 1/4 teaspoon garlic powder.

Ginger: Use ground ginger. You’ll need 1-2 tablespoons of fresh ginger.

Cornstarch: Your sauce will thicken as a result of this. If you want a thinner sauce, feel free to cut this amount in half. The sauce will grow very thick.

How to Make the Best Teriyaki Sauce

Because of its rich, umami-infused umami flavor and dark, powerful flavor, this sauce is well-known worldwide. Soy sauce, brown sugar, garlic, ginger, honey, and mirin are among the main ingredients. Teriyaki sauce is a perfect accompaniment for grilled meats due to its glossy sheen and powerful flavor.

Teriyaki Sauce Recipe

Prep Time: 5 min. Cook Time: 6 min. Total Time: 11 min Servings: 12 Yield: 2 cups

Ingredients

1 cup water

¼ cup soy sauce

5 teaspoons packed brown sugar

1 tablespoon honey, or more to taste

½ teaspoon ground ginger

¼ teaspoon garlic powder

2 tablespoons cornstarch

¼ cup cold water

Directions

In a saucepan over medium heat, combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder. Sauté for about a minute, or until almost thoroughly heated.

In a cup, combine cornstarch and 1/4 of the cold water; whisk until combined. To the saucepan, add. For 5 to 7 minutes, cook and whisk the sauce until it thickens.

The sauce is ready! It can be kept in the refrigerator for up to two weeks or used immediately away. Also, the flavors will improve over time.

Nutrition Facts (per serving)

Calories 21, Calcium 4 mg, Potassium 17 mg, Carbohydrate 5g, Sugars 3g, and Sodium 302 mg

How to Store Teriyaki Sauce

In the refrigerator, homemade teriyaki sauce will keep for up to a week, but be aware of any additional components like alliums or herbs that might reduce its shelf life. For optimal results, store any remaining sauce in an airtight container.

Notes:

Mirin is a sweet Japanese rice wine that is comparable to sake but has a higher sugar content and less alcohol. If you don't have mirin, you can substitute sherry with a little bit of sugar.

Omit the cornstarch if used as a marinade, and allow the sauce to cool completely before using.

Frequently Asked Questions

1. What was the teriyaki sauce's origin?

Using just soy sauce, sugar, and rice vinegar as a foundation, Toshi's Teriyaki created the first teriyaki sauce in Seattle back in the 1970s. Toshi's is the original. The teriyaki sauce is combined with fresh ginger and garlic to create the marinade used to immerse meat overnight.

2. What distinguishes oyster sauce from teriyaki?

Teriyaki sauce can be used in place of oyster sauce in a pinch because it has a similar consistency. Due to the inclusion of sugar, soy sauce, sake, or mirin in its preparation, it is sweeter than oyster sauce. In example, stir-fries and noodle meals benefit greatly from the substitution of teriyaki sauce for oyster sauce.

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