Homemade Teriyaki Sauce
This Homemade Teriyaki Sauce recipe is one of the easiest sauces to make and is a must if you love Asian cuisine. Use it in stir fry, as a marinade, or a dipping sauce.
Servings: 5 (1/4 cup per serving or 1 1/4 cups total)
Ingredients
- 1/4 cup water
- 1 tablespoon cornstarch
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 3 tablespoons Mirin (see note)
- 2 teaspoons sesame oil
- 1 teaspoon fresh ginger , grated or minced
- 1 clove garlic , grated or minced
Instructions
- In a small bowl, whisk together the water with the cornstarch until smooth, to create a slurry.
- In a small saucepan, combine all the ingredients (including the cornstarch slurry.) Bring to a boil, stirring it occasionally to prevent overflow and scorching. Then reduce heat to a gentle simmer for about 4 minutes until the sauce has thickened.
- Remove the sauce from the heat and allow to cool. Use as desired.
- (If using as a marinade omit the cornstarch and let the sauce cool completely before using. If not using right away, allow to cool, then transfer to a jar, fasten the lid and store in the fridge. It will keep for 1 week.)
- This recipe is an Americanized version for Teriyaki sauce. Please refer to the full article for authentic Teriyaki sauce, if preferred.
Notes
Mirin is a sweet Japanese rice wine, similar to sake, but with less alcohol and more sugar. A good substitute for Mirin would be sherry mixed with a bit of granulated sugar. (This is not the same thing as rice wine vinegar, which would give the sauce an acidic taste.)
Nutrition
Calories: 105kcal · Carbohydrates: 22g · Protein: 1g · Fat: 2g · Saturated Fat: 1g · Sodium: 832mg · Potassium: 67mg · Fiber: 1g · Sugar: 17g · Vitamin A: 1IU · Vitamin C: 1mg · Calcium: 15mg · Iron: 1mg