Best Teriyaki Sauce
This teriyaki sauce has the perfect sweet and sour combination.
Servings: 10 Servings
Calories: 51
Equipment
- Medium mixing bowl microwave safe
Ingredients
- ½ cup soy sauce
- ¼ cup brown sugar light preferred
- 3 Tablespoons rice wine or Mirin
- 1 Tablespoon honey
- 2 teaspoons minced fresh ginger
- 1½ teaspoons sesame oil
- 1 teaspoon minced garlic
- ¼ cup water
- 1 Tablespoon cornstarch
Instructions
- In a medium microwave-safe bowl, combine soy sauce, sugar, rice wine, honey, ginger, sesame oil, and garlic.
- Whisk to combine and microwave on high for 1 minute. Remove from microwave and whisk again.
- In a small bowl, combine water and cornstarch to create a slurry. Add to the teriyaki mixture and whisk to combine.
- Microwave for 3 minutes, whisking after 90 seconds.
- Use immediately, or cool and store in an airtight container in the refrigerator for up to 1 week.
Notes
- Yields about 1¼ cups (or 20 Tablespoons)
- You can use an equal amount of tamari in place of soy sauce for a low sodium option.
- Mirin can be used as a substitute for rice wine. Mirin has more sugar and less alcohol content than rice wine.
- Dark brown sugar will turn out a bit sweeter, so if using, consider reducing the amount slightly.
- Ground ginger will not have the same flavor, but can be used. Use 1 teaspoon ground in place of fresh ginger.
- Stovetop instructions - place ingredients (Step 1) in a small saucepan over medium heat. Stir until mixture comes to a simmer. Add slurry to the mixture, and stir until it thickens (2-3 minutes).
- Freeze sauce for up to 3 months in an airtight container.
- Use fresh ingredients when possible for best results!
Nutrition
Serving: 2Tablespoon | Calories: 51 | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 461mg | Potassium: 61mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 0.1IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 0.3mg