Teriyaki Sauce

A sweet and savory sauce you can use one meats or tofu.

Course condiment

Cuisine Japanese

Keyword sauce

Prep Time 2

Cook Time 8

Total Time 10

Servings

Calories 67kcal

Author Emma Chapman

Ingredients

¾ cup water
¼ cup soy sauce
1 tablespoon brown sugar
1 tablespoon honey
½ teaspoon ground ginger
½ teaspoon garlic powder
1 teaspoon sesame oil
2 tablespoons mirin
1 tablespoon cornstarch
2 tablespoons water

Instructions

In a small to medium sized pot, add the 3/4 cup water, soy sauce, brown sugar, honey, ground ginger, garlic powder, sesame oil and mirin.
Whisk over medium heat until the sugar fully dissolves and everything is hot.
In a small cup or bowl, whisk together the cornstarch and 2 tablespoons water to create a slurry.
Pour this into the sauce and continue to stir and cook on medium/high heat until the sauce thickens and coats the spoon.
Taste and add anything you feel it needs.

Notes

This sauce will thicken a bit more as it cools, but I find it’s best to go ahead and get it the consistency you want while it’s in the pot cooking. But if it seems too thick when it’s cooled, just reheat and it will thin some.

This teriyaki sauce recipe is pretty simple. While I love it as is, some additions you may want to try could include finely minced fresh garlic or ginger (for texture as well as the flavor) or red pepper flakes for heat.

Store teriyaki sauce in an airtight container in the refrigerator for at least 5 days but likely longer.

Nutrition