JAPANESE RESTAURANT-STYLE TERIYAKI SAUCE
This easy homemade Japanese teriyaki sauce recipe is sweet and savory. It's perfect for use with chicken, beef, seafood, or other Asian dishes.
Provided by Setsuko Yoshizuka
Categories Sauce
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- In a small saucepan, combine soy sauce, mirin, and sugar. Add more sugar, if desired.
- If you are using the optional fresh ginger root and/or garlic, slice or chop the ginger and garlic and add it to the other ingredients. Over medium-high, heat skillet while stirring the mixture well.
- Lower heat to medium and bring sauce to a boil, then turn down the heat to low. Simmer sauce for a few minutes until it reduces slightly.
- Remove pan from heat and allow teriyaki sauce to cool.
- If you added ginger root or garlic to the sauce, strain the sauce to remove the ginger and garlic pieces using a strainer.
Nutrition Facts : Calories 113 kcal, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, Sodium 1751 mg, Sugar 19 g, Fat 0 g, ServingSize 2 to 4 servings, UnsaturatedFat 0 g
HOMEMADE TERIYAKI SAUCE
Simple and easy homemade teriyaki sauce. Never buy a bottle again! Keep careful watch over sauce when it's over heat. Increase or reduce the amount of garlic, onion, and ginger to your liking. While hot, pour immediately over chicken, veggies, stir fry, etc., or store in an airtight container in the refrigerator for a week.
Provided by 303lissy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes
Time 18m
Yield 8
Number Of Ingredients 8
Steps:
- Combine soy sauce, sugar, vinegar, water, garlic powder, onion powder, and ground ginger in a saucepan over medium heat. Add cornstarch and mix thoroughly. Cook until bubbles start to appear, about 3 minutes. Reduce heat to low. Simmer until thickened, 5 to 10 minutes, stirring frequently.
Nutrition Facts : Calories 64.8 calories, Carbohydrate 15.4 g, Fiber 0.2 g, Protein 0.9 g, Sodium 532 mg, Sugar 13 g
TERIYAKI SAUCE
This glossy teriyaki sauce is easy to make and perfect to have in your fridge to add to stir fries, marinades or even as a dipping sauce with Asian crackers
Provided by Esther Clark
Categories Condiment
Time 15m
Yield Makes 1 medium sized jar
Number Of Ingredients 8
Steps:
- Pour 350ml water into a small saucepan with the sugar, soy sauce, garlic and ginger. Slowly bring to a simmer, stirring occasionally until the sugar has dissolved. Cook for 5 mins more or until glossy and slightly thickened. Combine the cornflour with 1 tbsp water and quickly whisk through the sauce. Whisk through the rice wine vinegar. If it's still too thick, add a splash more water. Pour into a clean jar and leave to cool at room temperature.
- Once cooled, will keep in the fridge for up to 1 week. Sprinkle with sesame seeds and spring onions just before serving, if you like.
Nutrition Facts : Calories 15 calories, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Protein 0.1 grams protein, Sodium 0.33 milligram of sodium
GENUINE HAWAIIAN TERIYAKI SAUCE
Easy to make, last weeks and tastes delicious! You will find yourself putting this on almost anything once it's in your refrigerator.
Provided by Somogirl
Categories Sauces
Time 20m
Yield 1 2 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix soy and sugar in small sauce pan over low heat just enough to dissolve sugar. Remove from heat and add remaining ingredients.
- Let cool and store in a glass jar in refrigerator.
- A light inexpensive soy works well for this, just make sure it is real not one with caramel coloring as an ingredient. Tamari is a bit too heavy for this, though will work in a pinch.
- I use my parmesan cheese grater to grate ginger--comes out well that way.
- This is also great on noodles, tofu, vegetables, added to stir frys, besides grilled meats and burgers.
Nutrition Facts : Calories 243.2, Fat 0.1, Sodium 4024, Carbohydrate 55.4, Fiber 0.9, Sugar 51.5, Protein 7.9
TRADITIONAL TERIYAKI SAUCE
Traditional Japanese recipe I'd copied from a Japanese cookbook many years ago. The best thing is it will keep indefinitely and even matures and improves with age. I generally make a batch using a whole bottle of sake (and you can use the bottle to hold 1/2 the batch). Is exceptional with Yellow Box Honey... but any good quality honey will do. Excellent marinade for chicken and seafood, or in stir fried tofu/veges.
Provided by Malaliu
Categories Sauces
Time 5m
Yield 1/2 cup, 1 serving(s)
Number Of Ingredients 4
Steps:
- Gently stir all ingredients together over a medium heat until the honey is dissolved.
- Ready for use straight away, or bottle and refrigerate for future use.
TERIYAKI SAUCE
Make your own Teriyaki Sauce recipe for your favorite Asian-style dishes, using Food Network's blend of soy sauce, rice wine, brown sugar, garlic and ginger.
Provided by Food Network
Categories condiment
Time 10m
Yield 1 cup
Number Of Ingredients 9
Steps:
- Combine ingredients in a saucepan on medium heat until the sugar is dissolved.
- To make glaze: Mix 1/2 tablespoon cornstarch with 1 tablespoon water. Heat sauce on medium high heat and add cornstarch water mixture. Simmer until thickened.
TERIYAKI SAUCE AND MARINADE
I received this recipe from a Japanese woman and it's the best teriyaki sauce I have ever had.
Provided by Celeste
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Store in a tightly sealed container in the refrigerator.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 18.2 g, Fat 0.7 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 1804.5 mg, Sugar 15.2 g
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