Homemade Teriyaki Sauce Recipe
This Homemade Teriyaki Sauce can be made in less than 10 minutes. This recipe consists of simple ingredients, using pantry staples. Make a stir-fry will be less than 15 minutes away.
Servings: 1 cup
Cost: $4
Equipment
Ingredients
- 3/4 cup soy sauce
- 1/4 cup water
- 2 tablespoons mirin
- 1/2 cup brown sugar
- Pinch kosher salt
- 2 garlic cloves peeled and finely grated
- 2 teaspoons fresh ginger (roughly 1 ½-inch knob), peeled and finely grated
Instructions
To Make the Teriyaki Sauce:
- In a saucepan, set over medium heat, whisk together the soy sauce, water, mirin, brown sugar, kosher salt, garlic, and ginger. When the mixture reaches a simmer, bring the heat down to low and allow to reduce for 10 minutes. Transfer to a small bowl; the mixture will thicken as it cools.
- Note: If you want super thick teriyaki sauce, you can use a bit of cornstarch to help. Here's how: pour a tablespoon of the sauce into a small bowl. Add a teaspoon of cornstarch to the small bowl and whisk until it completely dissolves. Add the cornstarch mixture to the teriyaki sauce, whisking until dissolved.
- This teriyaki sauce will give you about 1 cup of teriyaki sauce. This sauce keeps well in the fridge in an airtight container for up to two weeks.
Notes
Tips and Tricks:
- No cornstarch. In the testing of this, we found that the recipe is best with no cornstarch added to the teriyaki sauce. And instead a slurry of cornstarch is added to the actual dish/stir-fry. It gets very gummy and clumpy when added to the sauce itself.
- Use honey. I like this recipe with brown sugar but some people might want to avoid using brown sugar. You can use 1/3 cup of honey in place of the brown sugar.
Nutrition
Serving: 6g | Calories: 90kcal | Carbohydrates: 2g | Protein: 3g | Fat: 2g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 30mg | Potassium: 20mg | Fiber: 1g | Sugar: 14g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 4mg
