Teriyaki sauce is believed to have originated in Japan in the 17th century. The sauce was originally made with soy sauce, mirin, and sake. The addition of sugar was introduced later. Teriyaki sauce became popular in the United States in the 1960s and is now a staple ingredient in many American kitchens.
Teriyaki Sauce Home MadeCourse: SauceDifficulty: Easy
Teriyaki sauce is a Japanese sauce made with soy sauce, mirin, sugar, and ginger. It is used to marinate, glaze, and baste meat, fish, and vegetables. Teriyaki sauce has a sweet and savory flavor with a hint of spice from the ginger.
1 cup soy sauce
1/4 cup mirin
1/4 cup brown sugar
2 tablespoons honey
1 tablespoon ginger, minced
1 clove garlic, minced
1 teaspoon cornstarch
1/4 cup water
- In a small saucepan, combine the soy sauce, mirin, brown sugar, honey, ginger, and garlic.
- Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes, or until the sugar is dissolved.
- In a small bowl, whisk together the cornstarch and water.
- Add the cornstarch mixture to the saucepan and cook for 1 minute, or until the sauce thickens.
- Remove from heat and let cool completely.
- Store in a sealed container in the refrigerator for up to 1 week.
- You can use any type of soy sauce for teriyaki sauce, but low-sodium soy sauce is a good choice because it has a less salty flavor.
- To make a larger batch of teriyaki sauce, simply double or triple the recipe.
- Teriyaki sauce can be used as a marinade, a glaze, or a dipping sauce.