Teriyaki Sauce

"I used to live in Denver and became addicted to the teriyaki steak served at a Japanese restaurant chain. After I moved to Nebraska I practiced making my own sauce and settled upon this as a suitable substitute."
 
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Ready In:
25mins
Ingredients:
10
Yields:
1 cup
Serves:
1
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ingredients

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directions

  • Combine broth, water, garlic and ginger in saucepan and simmer on low heat until liquid is reduced by half.
  • Strain and discard garlic and ginger.
  • Return reserved liquid to saucepan.
  • Allow to cool slightly.
  • Dissolve corn starch in soy sauce.
  • Add soy sauce mixture, sugar and rice vinegar to saucepan with strained liquid and bring to beginning boil- just until slightly thickened.
  • Add sesame seeds if desired.
  • I usually toast approximately 2 Tbsp. of these and add if I am making a sauce for chicken.
  • For the sesame teriyaki I use the larger measure of sugar (1/3 C.) producing a slightly sweeter sauce.
  • I have also added a few Tbsp. honey on top of the sugar for a relatively sweet sauce and even added an extra Tbsp. of rice vinegar for extra tang.
  • Feel free to adjust any quantities to suit your own personal taste.
  • Powdered ginger and garlic are very poor substitutes.
  • Take the time to select fresh firm garlic heads and ginger roots in the produce section.
  • Here's a tip for storing fresh ginger: Place your unused ginger root in a small clay pot filled with clean slightly damp sand. Each time you need a chunk dig it up, slice off what's needed and return to pot. Moisten sand on occasion and enjoy fresh plump ginger for the life of the root.

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Reviews

  1. Was out of teriyaki sauce I needed for today and your recipe turned out just great. Very easy to prepare and had a wonderful flavor. I didn't use the optional sesame seeds and honey because I was using those ingredients in my dish. Thanks Katrina, you saved the day.
     
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