Skip the store-bought and make our easy homemade Teriyaki sauce. Our 5 component sauce tastes much better than what you can buy in the store and continue to keep in the fridge for weeks. You can use it as a marinade, sauce and shine.
I’m so incredibly on the moon on this real homemade teriyaki sauce recipe. It’s so good that I actually hit me for using the store purchased items for so long.
I love this easy sauce for me Teriyaki chicken recipeAnd it’s great with shrimp and salmon. You can use it as a marinade or shine. For more homemade Asian sauces, try our Easily stir fry the sauce and this Homemade Hoisin SauceA number
The main components
- Low sodium soy sauce. I use green-top soy sauce as the foundation of my sauce. It may seem salty, but trust me, it mixes beautifully with other ingredients. You can replace Light Tamari without changes.
- Sugar. I use granular sugar that balances soy sauce and prepares our Teriyaki sauce thick and shiny. Feel free to try brown sugar, coconut sugar or even honey, but remember that these can make sauce sweeter. If you love honey, you can enjoy this Honey Teriyaki ChickenAuthority
- Great. Do not emphasize about buying Teriyaki sauce. Use something you would like to enjoy drinking, but it should not be up to the top of the shelf. If you can’t find, Mirin (sweet rice wine) also works well. You can exchange it directly or slightly reduce the recipe for sugar.
- Rice vinegar. This adds a little Zing to the sauce. You can usually find it at other pending grocery store. For substitutes, try white wine vinegar or plain white vinegar. Don’t worry if the sauce seems a little stronger after adding to vinegar, spices will be removed because they cook.
- Fresh ginger (optional): I like to crush it with a thorough micro to make it melted with sauce.
How to make teriyaki sauce
Teriyaki sauce is easy to make your own batch, and it will taste much better than anything you can find in the store. This sauce is so good that will always be a fridge batch. You can use it as a marinade, mix-fry sauce or shine for meat and seafood. Think Teriyaki chickensalmon and shrimp.
Combine all ingredients in a pot, then heat over medium heat until sugar is solved. You can cool and store the sauce in the refrigerator or simmer for the thick and bright sauce for an additional 5 to 10 minutes. Easy.
Easy Teriyaki sauce
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Preparation
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Boil
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This homemade Teriyaki sauce is incredibly versatile. Use it as a marinade, mix-fry sauce or shine for chicken, salmon or shrimps. I love the flock depth that adds, but if you don’t have anyone, check the section of the tips below for easy substitutes.
This recipe is about 2 cups of sauce to keep many things in your fridge. If you prefer a smaller batch, just use this ratio.
2 cups
You will need
1 cup (235 ml) Low sodium soy sauce
1 cup (200 g) granulated sugar, see posts to lower sugar
1/2 cup (120 ml) for (Japanese rice wine)
1/4 cup (60 ml) rice vinegar
1 Accumulated tablespoon delicate grated ginger, see marks
Directions:
1Combine the ingredients in the boiler medium heat and cook, mixing until the sugar is solved.
2Teriyaki sauce cooked and simmer for extra 5-10 minutes for thick and glossy sauce. Great.
BookletKeep the sauce in the refrigerator for a few weeks. You can also freeze it for up to three months. If ever seem to be too thick, lean it with one tablespoon or water.
Adam and Junny tips
- Replacement for the sake. We love the delicate taste of Teriyaki sauce, but if you can’t find it, there are some alternatives. Mirin is a sweeter version for the sake. You can either exchange it for the sake and leave the amount of sugar, as well as the amount of sugar to fit the extra sweetness (try 3/4 cup sugar). Dry Vermouth or Dry Shern can also work as a substitute.
- Can I reduce sugar? Soy sauce with sugar 1. 1 ratio makes a well-balanced sauce for great teriyaki restaurants and bottled sauces. It’s delicious but if you are worried about sugar, you can leave it down. 1/4 cups or even 1/2 cups to work with 1/4 cups or even 1/2 cup. Because the sauce doesn’t have to cook a long time, you can taste it when you go. Start 1/2 cup, taste, then lift sugar until you are satisfied with salt and sweet balance.
- Gage We use a micro-clump grater for ginger that helps “melt” sauce. You can cut it into small but will remain in ginger pieces with sauce.
- Cornstarch: With our recipe we exclude corn. Some recipes of Teriyaki sauce are called to a small corn mix of corn with added water to condense sauce. We find the sauce enough for a few minutes of sauce to thicken enough for us, but you can include it in case of preferable.
- The food facts below are evaluated.
Nutrition by service
The amount of serving
About 1 tablespoon
Compound
Scintend
32
Compound
Total fat
0 g
Compound
Saturated fat
0 g
Compound
Cholesterol
0 mg
Compound
Sodium
209.7 mg
Compound
Carbohydrate
7.4 g
Compound
Dietary fiber
0 g
Compound
General sugar
6.7 g
Compound
Protein
0.6 g
We are Adam and Joan, the couple to make delicious, reliable recipes since 2009. Our goal. To inspire you to insert the kitchen and confidently cook fresh and fragrant food.More about us
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