Teriyaki Sauce

Teriyaki sauce pinit View Gallery 1 photo

Teriyaki sauce is a simple Japanese sauce made from just four ingredients – soy sauce, sake, mirin and sugar but I use honey instead of sugar. It’s got a sticky sweet and salty taste, making it a great marinade and sauce for chicken, salmon. and grilled meats. Its a fantastic sauce for chicken wings! You can also add other ingredients like garlic, ginger, chives, and sesame seeds. These are great enhancements to the authentic base recipe.

Once you make it, you probably will never buy it again because it is so easy but you have to have the right ingredients available.

What does the word teriyaki mean?

The “teri” in teriyaki means “shine” in Japanese and is the essence of this world-famous sauce. Yaki means fried or grilled. It is a simple sauce that you would have a tough time finding in Japan since it is so easy to make.

HOW TO MAKE TERIYAKI SAUCE

  1. Add the soy sauce, sake, mirin and honey into a saucepan over medium-high heat.
  2. Bring it to a boil and continuously stir the mixture until the sugar or honey dissolves. Then reduce the heat to medium-low and let it simmer for about 10 minutes.
  3. If you would like, add some ginger, garlic chunks, or chives. I like to use pickled ginger and some chopped garlic. Just cut a clove in about 4 pieces and let it flavor the sauce while it is cooking.
  4. Once cooked for 10 minutes, you can fishout the ginger and garlic.
  5. Remove the pan from the heat and use it immediately or store in the fridge. It will continue to thicken as it cools.
  6. If you want it a little thicker, you can add some cornstarch.
Difficulty: Beginner Prep Time 10 min Cook Time 9 min Total Time 19 mins
Servings: 4

Ingredients

Instructions

  1. How to make authentic teriyaki sauce with garlic and ginger

    1. Add the soy sauce, sake, mirin and honey into a saucepan over medium-high heat.
    2. Bring it to a boil and continuously stir the mixture until the sugar dissolves. Then reduce the heat to medium-low and let it simmer for about 10 minutes.
    3. If you would like, add some ginger, garlic chunks, or chives. I like to use pickled ginger and a chopped garlic, but not chopped fine. Just cut it in about 4 pieces and let it flavor the sauce while it is cooking.
    4. Once cooked for 10 minutes, you can fishout the ginger and garlic.
    5. Remove the pan from the heat and use it immediately or store in the fridge. It will continue to thicken as it cools.
    6. If you want it a little thicker, you can add some cornstarch.

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Did you make this recipe? 

Did you make this recipe? 

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