Easy Teriyaki Sauce Recipe
Made from scratch, this easy Teriyaki Sauce recipe is ready in minutes and better than the bottle!
Servings: 12
Cost: $5
Equipment
- 1 saucepan
Ingredients
- 1/2 cup soy sauce
- 1/4 cup water
- 2 tablespoons sweet rice wine
- 1/2 cup brown sugar
- 1 1/2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1 tablespoons cornstarch
Instructions
- In a small saucepan over medium heat, add the soy sauce, water, rice wine, brown sugar, garlic and ginger.
- Bring the mixture to a boil and then turn the heat to low.
- Simmer for 5 minutes.
- In a small bowl, whisk together the cornstarch with 1 tablespoon of water.
- Slowly whisk the cornstarch into the soy sauce mixture and turn off the heat. Set aside.
Video
Notes
– For a marinade, skip the cornstarch or set some sauce aside before thickening, then marinate chicken, beef, pork or tofu for at least 30 minutes.
– Use low-sodium soy sauce to keep the sauce from becoming too salty. For gluten free, swap in tamari or coconut aminos.
– If the sauce gets thicker than you’d like after chilling, whisk in a splash of water over low heat until it loosens.
– For extra flavor, stir in a little toasted sesame oil after cooking and sprinkle with sesame seeds before serving.
– Sauce will keep up to 1 week in the refrigerator or up to 3 months in the freezer.
– Use low-sodium soy sauce to keep the sauce from becoming too salty. For gluten free, swap in tamari or coconut aminos.
– If the sauce gets thicker than you’d like after chilling, whisk in a splash of water over low heat until it loosens.
– For extra flavor, stir in a little toasted sesame oil after cooking and sprinkle with sesame seeds before serving.
– Sauce will keep up to 1 week in the refrigerator or up to 3 months in the freezer.
Nutrition
Serving: 0g | Calories: 47kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 543mg | Potassium: 32mg | Fiber: 0g | Sugar: 9g | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 0.3mg