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A classic sweet and savory Japanese-style sauce, perfect for glazing grilled chicken, salmon, or tofu. This homemade version is far superior to store-bought alternatives, offering rich, authentic flavor and coming together in just 15 minutes.
In a small saucepan, combine the low sodium soy sauce, 1/4 cup of water, packed brown sugar, mirin, rice vinegar, grated ginger, and minced garlic. Whisk everything together.
Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally until the brown sugar has completely dissolved. This should take about 3-4 minutes.
In a separate small bowl, whisk together the cornstarch and 2 tablespoons of cold water until you have a smooth, lump-free slurry.
While continuously whisking the simmering sauce, slowly pour in the cornstarch slurry. Continue to whisk and simmer for another 1-2 minutes as the sauce thickens to a consistency that coats the back of a spoon.
Remove the saucepan from the heat. If using, stir in the sesame oil for extra aroma. Allow the sauce to cool for at least 10 minutes before using; it will thicken further as it cools.
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A classic sweet and savory Japanese-style sauce, perfect for glazing grilled chicken, salmon, or tofu. This homemade version is far superior to store-bought alternatives, offering rich, authentic flavor and coming together in just 15 minutes.
This japanese recipe takes 15 minutes to prepare and yields 8 servings. At 56 calories per serving with 1.55g of protein, it's a beginner-friendly recipe perfect for sauce or condiment.
Add 1-2 teaspoons of sriracha, a pinch of red pepper flakes, or a dash of chili garlic sauce to the saucepan in step 1 for a spicy kick.
Replace the 1/4 cup of water with 1/4 cup of pineapple juice for a sweet and tangy tropical twist. This is especially delicious with pork or chicken.
Substitute the brown sugar with an equal amount of honey for a different flavor profile. The sauce may be slightly thinner, so simmer for an extra minute if needed.
Making teriyaki sauce at home allows you to control the amount of sodium and sugar, and avoid the preservatives and high-fructose corn syrup often found in commercial brands.
Fresh ginger is well-known for its anti-inflammatory properties and its ability to aid digestion and soothe an upset stomach.
Garlic contains compounds like allicin, which have been studied for their potential to boost the immune system and support cardiovascular health.
One serving of this teriyaki sauce (approximately 2 tablespoons) contains about 55-65 calories, primarily from the brown sugar and mirin.
While it contains beneficial ingredients like ginger and garlic, teriyaki sauce is high in sodium and sugar, so it should be consumed in moderation. The main health benefit of making it at home is controlling the quality of ingredients and avoiding preservatives found in store-bought versions.
You can store the sauce in an airtight container or jar in the refrigerator for up to 2 weeks. The flavors may even deepen after a day or two.
Yes, absolutely. To make it gluten-free, simply replace the soy sauce with tamari or a certified gluten-free soy sauce in the same quantity.
There are two common reasons. First, ensure your cornstarch slurry was made with cold water and was completely smooth. Second, the sauce needs to be at a simmer when you add the slurry and must be simmered for 1-2 minutes afterward to activate the cornstarch's thickening properties.
Yes, if you don't have mirin, you can substitute it with dry sherry or marsala wine. Since these are less sweet than mirin, you may want to add an extra teaspoon of brown sugar to balance the flavor.