Homemade Teriyaki Sauce
Ditch the store-bought bottled stuff. This rich, glossy teriyaki sauce takes minutes and actually tastes like something.
Prep: 5 minutesCook: 5 minutesServes 4
| Item | Quantity |
|---|---|
| Soy Sauce— regular; if low-sodium, cut water to 120 g | 120g (1/2 cup) |
| Water | 150g (2/3 cup) |
| Mirin— sub sake, or skip — either way add 1 tsp sugar | 45g (3 tbsp) |
| Brown Sugar | 50g (1/4 cup) |
| Honey | 42g (2 tbsp) |
| Garlic Cloves— minced — or ½ tsp garlic powder | 2 clove |
| Fresh Ginger— grated — or ¼ tsp ginger powder (frozen whole ginger grates great too) | 1 tsp |
| Cornstarch | 12g |
| Cold Water | 45g (3 tbsp) |
Steps
- In a small saucepan, combine the soy sauce, water, mirin, brown sugar, honey, garlic, and ginger.
- In a cup, mix the cornstarch and cold water until stirred smooth to create a slurry.
- Bring the pot to a simmer, stirring until the sugar dissolves — about 2 minutes.
- Re-stir the slurry as it settles fast, then pour it into the saucepan while whisking.
- Simmer for 1 to 2 more minutes until it is glossy and coats a spoon. Pull it a touch thinner than you want since it thickens more as it cools. If it gets too thick later, simply whisk in a splash of water.
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