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 Time5 minutesmins
Cook Time5 minutesmins
Total Time10 minutesmins
Ingredients
1/2cupsoy sauce
6tablespoonsmirin
6tablespoonswater
3tablespoonssugar
2clovesgarlic, minced (see note )
2teaspoonsminced ginger
1 1/2teaspoonscornstarch
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.
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