If you like the sweet and pungent taste of the teriyaki sauce that they serve in Japanese restaurants, you can make it at home following the recipe presented in this article. You'll get a versatile dressing that you can use to marinate foods, stir-fry them, or as an accompanying sauce. If you want, you can use a slightly more complex technique that involves the use of the stove, otherwise there is an even simpler recipe that does not require any heat source. The two sauces have more or less the same flavor, but the one you cook in the pan is more traditional and has a better texture since you can reduce it on the heat. Get started and add your personal touch!
Ingrediants
Traditional Teriyaki Sauce
- 950 ml of soy sauce
- 240 ml of water
- 2 g of powdered ginger
- 1 g of garlic powder
- 75 g of brown sugar
- 1-2 tablespoons (15-30 g) of honey
- 2 tablespoons (30 g) of cornstarch
- 60 ml of cold water
Yield: 350 ml of Teriyaki sauce
Teriyaki Sauce Prepared Without Using The Stove
- 120 ml of soy sauce
- 2 teaspoons (10 ml) of sesame oil
- Juice of 2 oranges
- 2 tablespoons (30 g) of honey
- 2 tablespoons (30 g) of peeled and finely chopped fresh ginger
- 120 g shallots, chopped
- 2 teaspoons (8 g) of finely chopped garlic
- 2 teaspoons (8 g) of toasted sesame seeds
Yield: 240 ml of Teriyaki sauce
Steps
Method 1 of 2: Traditional Teriyaki Sauce
Step 1. Add the soy sauce, water, spices, sugar and honey to the pan
Weigh and measure the ingredients, put them in the pot and then mix to mix them.
- Keep stirring until the sugar, starch, and honey have dissolved completely.
- You can add more or less honey according to your personal tastes. It will amplify the sweet note of the sauce.
Step 2. Heat the ingredients over medium heat
Put the pot on the stove and start heating the soy sauce slowly. Stir it periodically as it takes heat.
Step 3. Dissolve the cornstarch in cold water
Pour the two ingredients into a bowl and mix until the starch has completely dissolved in the water. Remember to use cold water.
Step 4. Pour the water in which you dissolved the cornstarch into the pan
Make sure the soy sauce is hot and then stir in the water and starch mixture by stirring with a whisk or a wooden spoon. Keep stirring until all the ingredients are combined.
Step 5. Reduce the teriyaki sauce over the heat until it reaches the right consistency
Stir it frequently as it warms and thickens. It will be ready in about ten minutes. When it has become the desired density, turn off the heat and move the pan away from the hot stove.
As the sauce is heated it will lose moisture, so the longer it stays on the stove, the thicker it becomes
Step 6. Let the sauce cool before using it
Wait for it to reach room temperature by itself. If you don't intend to use it right away, pour it into a bottle or jar and store it in the refrigerator. It will last up to a week.
When it's time to use the sauce, take it out of the refrigerator and wait for it to reach room temperature
Method 2 of 2: Making Teriyaki Sauce Without Using the Stove
Step 1. Chop the garlic and ginger
Peel 2-3 cloves of garlic and peel a piece of ginger root, then take a sharp knife with which to finely chop both. Remember that you will need two tablespoons of ginger and two teaspoons of garlic.
Step 2. Slice the shallots
After peeling them, rinse them under water to wash away any dirt residues. Coarsely chop them with the same knife you used to chop garlic and ginger. You will need 120g.
Step 3. Pour all the ingredients into a large bowl
Add the ginger, garlic and chopped shallots and immediately after the soy sauce, sesame oil, honey, sesame seeds and the juice of two oranges.
Mix the ingredients carefully to mix them
Step 4. Cover the bowl and place it in the refrigerator
You can use a lid or cling film. Put the sauce in the refrigerator and let it cool for an hour. During this time, the flavors will merge to create a delicious combination.
Store the sauce in the refrigerator until you are ready to use it
Step 5. Take it out of the refrigerator a little early to allow it to cool
Wait for it to reach room temperature before using it for cooking or as a side sauce. If you want to keep it, you can keep it in the refrigerator in an airtight container. Your homemade teriyaki sauce will last up to a week.
Do not use it cold, take it out of the refrigerator in advance and let it cool down to room temperature
Advice
- You can use teriyaki sauce to marinate beef, chicken or pork, and even fish. Pour it over the ingredients in a zip-lock bag and then leave them to flavor in the refrigerator for at least an hour.
- You can customize the teriyiaki sauce with a teaspoon of vinegar if you want to give it a more acrid taste.
- If you are on a low-sodium diet, use a low-salt soy sauce.
