Tastiest Teriyaki Sauce

Name: Tastiest Teriyaki Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian, Japanese
Ingredients: 3 tablespoons mirin; 3 teaspoons sesame oil; 1/3 cup honey; 1 tablespoon ground or fresh grated ginger; 3 cloves minced garlic; 2/3 cups soy sauce; 1/3 cup water; 1 tablespoon corn starch

4 steps

Prep:5minCook:10min

This is a truly authentic Japanese recipe to make the best teriyaki sauce that is perfect on any protein, vegetable, rice or noodle dish. Teriyaki or “glossy broil” sauce can trace its origin to the Edo period in the 17th century. In Japanese cuisine, this flavorful sauce is made from sake (or mirin) and soy sauce seasoned with garlic and ginger. During the 1960s teriyaki sauce made its way to the west and became very popular in the US restaurant industry as a marinade for various proteins such as chicken, fish, pork or beef. Today, teriyaki is no longer novel and is regularly used by professional and home chefs alike. This recipe for teriyaki adds sesame oil and seeds for extra “umami”. This finger-licking, tasty sauce only takes minutes to make and is perfect to use on any protein or vegetable in your kitchen! Enjoy and have a colorful day!

Updated at: Thu, 17 Aug 2023 11:27:28 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories34.7 kcal (2%)

Total Fat0.7 g (1%)

Carbs6.8 g (3%)

Sugars5.4 g (6%)

Protein0.9 g (2%)

Sodium493.5 mg (25%)

Fiber0.1 g (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

20 servings

3 tablespoonsmirin

3 teaspoonssesame oil

⅓ cuphoney

1 tablespoonginger

ground, or fresh grated

3 clovesminced garlic

⅔ cupssoy sauce

⅓ cupwater

1 tablespooncorn starch

Instructions

Step 1

In a small bowl mix together mirin, sesame oil, honey, seasoning, minced garlic and soy sauce.

Step 2

Simmer the mixture in a sauce pan until it begins to thicken.

Step 3

Meanwhile, mix water and cornstarch together. Once the sauce in the pan begins to thicken, gently pour in the water and corn starch. Simmer until the sauce thickens a little more. (The sauce will continue to thicken as it cools.)

Step 4

When the sauce has reached a not too thick not too thin point remove the sauce pan from the heat. Pour the sauce into a small jar or bottle for storage and allow it to cool. Use it immediately or refrigerate for up to five days. The sauce will last in the freezer for 3-5 months.

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