Description
Teriyaki sauce is a classic Japanese condiment, known for its rich, glossy appearance and sweet-savory flavor profile. It’s commonly used for marinating or glazing meats and vegetables, adding a depth of flavor to a variety of dishes.
Ingredients
Scale
- 1/2 cup soy sauce
- 1/4 cup water
- 2 tablespoons sweet rice wine (mirin)
- 1/2 cup brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons cold water (for cornstarch slurry)
Instructions
- In a saucepan, combine soy sauce, 1/4 cup water, mirin, brown sugar, garlic, and ginger. Stir and cook over medium heat until the sugar dissolves.
- In a small bowl, mix cornstarch with 2 tablespoons of cold water to make a slurry.
- Add the cornstarch slurry to the saucepan, stirring constantly.
- Simmer until the sauce thickens to desired consistency, usually about 5-7 minutes.
- Remove from heat and let cool. The sauce will thicken further as it cools.
Notes
- Adjust the sweetness or saltiness to taste by varying the amount of sugar or soy sauce.
- The sauce can be stored in the refrigerator for up to a week.
- For a gluten-free version, use tamari or a gluten-free soy sauce.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Calories: 25
- Sugar: 4g
- Sodium: 500mg
- Fat: 0g
- Carbohydrates: 5g
- Protein: 1g