Teriyaki Sauce

Name: Teriyaki Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8 servings
Cuisine: Japanese
Ingredients: 1/2 cup soy sauce; 1/4 cup mirin; 1/4 cup sake (or dry sherry); 2 tbsp granulated sugar; 1 tsp fresh ginger, grated; 2 garlic cloves, minced; 2 tsp cornstarch; 2 tbsp water

A glossy, sweet-savory Japanese glaze made with soy sauce, sake, mirin, and sugar. Use it as a marinade, glaze, or dipping sauce for chicken, salmon, and tofu.

15 minEasyServes 850 cal/serving

JapaneseSauceStovetopStandardLow CarbDairy-FreeEgg-FreeShellfish-FreeNut-FreePork-FreeNightshade-Free

Ingredients

1/2 cup soy sauce
1/4 cup mirin
1/4 cup sake (or dry sherry)
2 tbsp granulated sugar
1 tsp fresh ginger, grated
2 garlic cloves, minced
2 tsp cornstarch
2 tbsp water

Instructions

1

In a small saucepan, combine 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup sake (or dry sherry), 2 tbsp granulated sugar, 1 tsp grated fresh ginger, and 2 minced garlic cloves.
2

Bring to a simmer over medium heat, stirring to dissolve the sugar.
3

In a small bowl, whisk together 2 tsp cornstarch and 2 tbsp water until smooth.
4

Slowly pour the cornstarch mixture into the simmering sauce while whisking constantly.
5

Continue to simmer, stirring frequently, for 2-3 minutes until the sauce has thickened and turned glossy.
6

Remove from heat and let cool slightly before using as a glaze or dipping sauce. Store refrigerated for up to 2 weeks.

Questions

Can I make Teriyaki Sauce gluten-free?

Yes. The gluten in this entry is 1/2 cup soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Teriyaki Sauce keep?

Refrigerated in a sealed jar, it keeps four to five days. It also freezes flat in a bag for up to three months.

Can I halve or double Teriyaki Sauce?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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