Homemade Teriyaki Sauce

In 10 minutes, you can make a batch and have ready for whenever you want a delicious sauce. Adjust the sweetness to your preference by adding or reducing the brown sugar. Make it thicker or thinner by adjusting the cooking time. You do you.

Makes about 1 1/4 cups of sauce.

Prep Time3

Cook Time7

Total Time10

Servings: Servings

Calories: 42kcal

Ingredients

1/2 cup (120 ml) soy sauce
1/2 cup (120 ml) sake or water
1/2 cup (110 g) brown sugar
2 Tablespoons (30 ml) rice vinegar (or distilled white vinegar or apple cider vinegar)
2 teaspoons (10 ml) cornstarch
2 teaspoons (10 ml) optional grated fresh ginger , or 1/2 teaspoon ground ginger

Instructions

In a saucepan combine all the ingredients (soy sauce, sake or water, brown sugar, rice vinegar, corn starch, and optional ginger).
Heat over medium-high heat, stirring or whisking to dissolve the brown sugar, and bring the teriyaki sauce to a simmer. Simmer for 1-2 minutes or until the sauce thickens.
Sauce should have the thickness to coat a spoon (it will thicken a little more as it cools) or continue simmer and thicken to your liking. For a thicker, more glaze like sauce, continue to simmer, stirring frequently, until it reaches your desired thickness. Set aside to cool and store in the fridge. Keeps for weeks if stored properly in the fridge.

Course: Sauces

Cuisine: Asian, Japanese

Nutrition