Homemade Teriyaki Sauce That's Better Than Store-Bought!
Elevate your meals with this Homemade Teriyaki Sauce, a rich, savory-sweet flavor that beats store-bought alternatives.
Equipment
- Small saucepan
Ingredients
For the Base
- 1/2 cup Tamari Low sodium soy sauce can be used for a lighter taste.
- 1/4 cup Mirin Mix sherry with a pinch of sugar as a substitute if unavailable.
- 1/4 cup Water Needed for thinning out the sauce.
For Sweetness and Flavor
- 1/4 cup Brown Sugar Use a brown sugar substitute for a lower sugar option.
- 2 tablespoons Honey Agave nectar makes a great vegan alternative.
For Aromatic Depth
- 1 tablespoon Fresh Ginger (minced) Powdered ginger works in a pinch, but fresh is preferred.
- 2 cloves Garlic (minced) Fresh garlic is ideal; garlic powder can suffice if in a rush.
- 1 tablespoon Sesame Oil Crucial for authentic teriyaki taste.
For Thickening
- 1 teaspoon Cornstarch Omit when using as a marinade.
Instructions
Procedure
- In a small saucepan, mix together tamari, mirin, water, brown sugar, honey, minced ginger, minced garlic, and sesame oil. Stir until sugars dissolve completely.
- Heat the mixture over medium-high heat and bring it to a gentle boil. Keep an eye to prevent any spills or burning.
- Once boiling, reduce heat and let it simmer for about 4 minutes to meld flavors and thicken slightly.
- For a thicker sauce, mix cornstarch with a tablespoon of water in a separate bowl and add to the saucepan. Stir well and simmer for an additional minute.
- Remove from heat and let the sauce cool slightly before transferring to an airtight container.
Notes
Store in the fridge for up to one week, or freeze in ice cube trays for longer storage. Thaw or warm as needed.