I’ve been cooking with bottled teriyaki sauce for years, but the empty grocery store shelves of the pandemic finally provided the nudge I needed to figure out how to make it on my own. This teriyaki sauce recipe is great. It’s super easy, and uses common ingredients I always have on hand. The first time I made it, I tried just adding it to my stir fry without cooking it first. I thought it would cook and thicken in the hot pan. It didn’t. The next time, I cooked it separately in a small saucepan – what a difference! It came out great, even better than the bottled stuff I used to buy. I’m never going back.
I use teriyaki sauce in my sausage and peppers meal, but this is so good that I’m looking forward to trying it with other meals as well. It would be great on steak, chicken, or salmon, or with any vegetable stir fry. Teriyaki burgers anyone? I’m scouring restaurant menus for teriyaki anything. I’ve eaten at Wagamama in the UK a couple of times now on different trips, and I always leave inspired. On this most recent trip I ordered the teriyaki chicken donburi. I can’t wait to try to recreate it with this sauce.
This recipe could also be easily adapted to a marinade instead of a sauce. Just leave out the cornstarch, and skip the cooking step. Marinate the meat of your choice in a large tiptop bag in the refrigerator, then grill or cook as planned.
Ingredients
- 3/4 cup water
- 1/4 cup soy sauce
- 2 tablespoons packed brown sugar
- 1 tablespoon honey
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- Optional: splash of rice vinegar
- Optional: splash of sesame oil
Combine:
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Combine all ingredients in a small saucepan, including the cornstarch and water mixture.
- Bring to a boil, stirring continuously, until thickened.
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