Tastiest Teriyaki Sauce
This is a truly authentic Japanese recipe to make the best teriyaki sauce that is perfect on any protein, vegetable, rice or noodle dish. Teriyaki or “glossy broil” sauce can trace its origin to the Edo period in the 17th century. In Japanese cuisine, this flavorful sauce is made from sake (or mirin) and soy sauce seasoned with garlic and ginger. During the 1960s teriyaki sauce made its way to the west and became very popular in the US restaurant industry as a marinade for various proteins such as chicken, fish, pork or beef. Today, teriyaki is no longer novel and is regularly used by professional and home chefs alike. This recipe for teriyaki adds sesame oil and seeds for extra “umami”. This finger-licking, tasty sauce only takes minutes to make and is perfect to use on any protein or vegetable in your kitchen! Enjoy and have a colorful day!
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Time:
Prep: 5min
Cook: 10min
Serving Size : 20
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3 tablespoons mirin
3 teaspoons sesame oil
⅓ cup honey
1 tablespoon ginger (ground, or fresh grated)
3 cloves minced garlic
⅔ cups soy sauce
⅓ cup water
1 tablespoon corn starch
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Nutrition per serving:
Calories, 33.96kcal, 2% DV
Total Fat, 0.69g, 1% DV
Carbs, 6.76g, 3% DV
Sugars, 5.14g, 6% DV
Protein, 0.63g, 1% DV
Sodium, 497.43mg, 25% DV
Fiber, 0.05g, 0% DV
Percent Daily Values based on a 2,000 calorie diet.
Health Score: Please see nutrition information
*Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients.
Nutrients in this dish with a positive impact:
Unsaturated Fat, 1g, 1% DV
Fiber, 0g, 0% DV
Protein, 1g, 1% DV
Potassium, 25mg, 1% DV
Magnesium, 4mg, 1% DV
Iron, 0mg, 2% DV
Step 1
In a small bowl mix together mirin, sesame oil, honey, seasoning, minced garlic and soy sauce.
Step 2
Simmer the mixture in a sauce pan until it begins to thicken. Meanwhile, mix water and cornstarch together.
Step 3
Once the sauce in the pan begins to thicken, gently pour in the water and corn starch. Simmer until the sauce thickens a little more. (The sauce will continue to thicken as it cools.)
Step 4
When the sauce has reached a not too thick not too thin point remove the sauce pan from the heat. Pour the sauce into a small jar or bottle for storage and allow it to cool. Use it immediately or refrigerate for up to five days. The sauce will last in the freezer for 3-5 months.
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Hosking, Richard. A Dictionary of Japanese Food: Ingredients & Culture. Tuttle Publishing, New Ed edition, 1997.