How to Make Teriyaki Sauce
If you think 3 tablespoons of sugar is too much, feel free to reduce the amount to 2 tablespoons of sugar. If you are not vegan, consider using honey! It adds great flavor to the sauce. I also like my teriyaki sauce to be slightly thick, which is why I included cornstarch. Feel free to omit it.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: About 1 cup 1x
Scale
Ingredients
- 1/2 cup soy sauce
- 6 tablespoons mirin
- 6 tablespoons water
- 3 tablespoons sugar
- 2 cloves garlic, minced (see note 1)
- 2 teaspoons minced ginger
- 1 1/2 teaspoons cornstarch
Instructions
- Add the soy sauce, mirin, 5 tablespoons of water, sugar, garlic and ginger to a saucepan. Use the remaining tablespoon of water to dilute the cornstarch. Set the cornstarch slurry aside.
- Mix the contents of the saucepan and bring it to boil. Reduce the heat to medium and let it simmer for 2 to 3 minutes. Give the cornstarch slurry a quick stir and pour it into the saucepan. Stir to combine. Let the sauce cook for another 1 to 2 minutes so that the sauce thickens slightly. Turn off the heat.
- Let the teriyaki sauce cool to room temperature before pouring it into a jar. The sauce will keep in the refrigerator for several weeks.
Notes
- If you would rather not have small bits of garlic and ginger in your teriyaki sauce, grate them with a microplane zester.
Find it online: https://healthynibblesandbits.com/teriyaki-sauce/