Description
This recipe provides an easy guide to making homemade teriyaki sauce with a perfect balance of sweet and savory flavors, complete with a glossy, reddish-brown glaze. It’s a versatile, wholesome, and family-friendly sauce perfect for enhancing weeknight meals with a flavorful boost.
Ingredients
- 0.5 cup soy sauce
- 0.25 cup filtered water
- 0.25 cup light brown sugar, packed
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons cold water (for slurry)
- 1 tablespoon toasted sesame oil
- 1.5 tablespoons chili oil, with visible chili flakes
Instructions
- Combine Base Ingredients: In a small saucepan, combine the soy sauce, 0.25 cup filtered water, light brown sugar, rice vinegar, grated ginger, and minced garlic. Whisk until the sugar is fully dissolved and the mixture is uniform.
- Simmer Aromatics: Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Let it simmer for 2-3 minutes, allowing the aromatic flavors to meld and deepen slightly.
- Prepare Cornstarch Slurry: In a separate small bowl, whisk together the 1 tablespoon cornstarch and 2 tablespoons cold water to create a smooth, lump-free slurry. The mixture should be milky white.
- Thicken the Sauce: Pour the slurry into the simmering sauce, whisking constantly until the sauce visibly thickens to a glossy, pourable consistency. This should take 1-2 minutes; the texture will coat the back of a spoon. (If it seems too thin, whisk for another 30 seconds; if too thick, add a splash of water.)
- Add Finishing Oils: Remove the saucepan from the heat. Stir in the 1 tablespoon toasted sesame oil and 1.5 tablespoons chili oil with visible chili flakes. Mix until fully incorporated, and the sauce achieves a uniform reddish-brown color.
- Cool and Thicken: Allow the sauce to cool for 5-10 minutes. As it cools, it will thicken slightly more, developing its rich, glossy texture.
- Serve and Garnish: Pour the glossy teriyaki sauce into a small, neutral-colored ceramic bowl. You can add a gentle swirl of additional chili oil and sprinkle toasted sesame seeds for a beautiful garnish, adding visual interest and extra texture.
Notes
Always create a smooth cornstarch slurry with cold water before adding to hot sauce to prevent clumps. Avoid over-simmering after adding the slurry to prevent the sauce from becoming excessively thick and sticky. Store leftover sauce in an airtight container in the refrigerator for up to a week. For a gluten-free option, use low-sodium tamari instead of regular soy sauce. Maple syrup or honey can be used as refined sugar alternatives.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 2 tablespoons (30 ml)
- Calories: 40 calories
- Sugar: 7 g
- Sodium: 400 mg
- Fat: 2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: teriyaki sauce, homemade, easy, quick, savory, sweet, glaze, weeknight meal, family-friendly, Asian