At-Home Teriyaki Sauce Recipe

Let’s get saucy, guys! Today we’re diving into something I think you’re going to love – My At-Home Teriyaki Sauce Recipe. This versatile sauce, traditionally used in Japanese cuisine, hits the right balance of salty and sweet, with subtle notes of garlic and ginger. Perfect for jazzing up stir-fries, marinating meat or even as a dip for sushi, my superior version of this Asian classic is a game-changer, guys! Once you’ve tasted it, you’ll never again reach for that supermarket shelf stuff, I promise. But the best part? You can whip it up in the comfort of your own kitchen whenever the craving strikes!

Not just a joy to prepare, but this ultra-flavoursome, glossy sauce is great for a fancy dinner or for jazzing up your everyday meals. From grilled chicken to salmon fillets and vegetable stir-fry, this sauce is about to become your new best friend. Now, I know you’re eager to get started so let’s not beat about the bush any longer. Grab your apron and let’s go!

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: Makes about 1 cup
• Yield:1 cup Teriyaki Sauce

Now that you know what you are in for, let’s get to the good stuff – the recipe and step-by-step instructions!

Ingredients & Equipment You’ll Need

• 1 cup of soy sauce
• 1 cup of water
• 1/2 cup of brown sugar
• 3 finely chopped cloves of garlic
• 1 tablespoon of finely sliced fresh ginger
• 3 tablespoons of corn starch
• 1/4 cup of water

You will only need a saucepan and a whisk for this recipe.

The soy sauce is our primary salty component. The brown sugar complements it and adds necessary sweetness. Garlic and ginger give the sauce its classic flavor. Cornstarch is our thickening agent and gives our sauce its remarkable consistency. If you can’t find some of these ingredients, I have substitutes provided below.

How To Make At-Home Teriyaki Sauce Recipe

1. Combine soy sauce, water, brown sugar, chopped garlic, and ginger in a saucepan on medium heat until the sugar has fully dissolved.
2. Mix cornstarch and a quarter cup of water in a different bowl until no lumps remain. This is your slurry that will thicken the sauce.
3. Gradually pour the slurry into the saucepan while constantly stirring the mixture. Continue to cook until the sauce thickens – around ten minutes or so.
4. Allow the sauce to cool before using it. You can also store it in the fridge in an airtight container for future use.

Tips For The Best Results

• If you like it spicy, add some chili flakes or hot sauce.
• Use a low-sodium soy sauce if you find regular soy sauce too salty.

Storage Tips

• You can keep the sauce refrigerated for up to a week.
• You can also freeze it for up to 3 months. Just defrost in the fridge before using.

Frequently Asked Questions

Q: Can I reduce the sugar in the recipe?

A: Yes, you could but remember it might affect the balance of sweetness and saltiness in the sauce.

Q: I’m allergic to soy, what can I use as a substitute?

A: You can substitute the soy sauce with Tamari which is a gluten-free soy sauce.

Q: Can I use honey instead of brown sugar?

A: Absolutely, you can swap the brown sugar for honey.

Q: How do I store the sauce?

A: It can be stored in a refrigerator for up to a week or in a freezer for up to 3 months.

Q: What dishes can I use this teriyaki sauce with?

A: The sauce is versatile applies to various dishes. You can use it for stir-fries, marinating meats, or even as a sushi dip.

Nutritional Facts of At-Home Teriyaki Sauce Recipe

This sauce is quite rich and has approximately 70 calories per tablespoon, largely from the sugar content. However, it’s also a great source of certain minerals like sodium and potassium.

And there you have it, folks, my knock-your-socks-off, home-made teriyaki sauce! Perfect for impressing guests or elevating your everyday cooking. I highly recommend trying it with grilled chicken or as a sticky glaze for salmon. The possibilities really are endless. So next time you’re in a Japanese food mood, give it a whirl. Bon App��tit!