Teriyaki Sauce, a classic Japanese condiment known for its sweet and savory flavor, is rich in umami. This homemade version, made from Tamari, mirin, brown sugar, honey, and aromatics, is ideal for a variety of dishes. Whether you're making Teriyaki Chicken, Salmon, or enhancing other meat and seafood dishes, this sauce adds an authentic Asian flair. It's also perfect for elevating stir-fries, noodles, and soups.
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The sauce, deriving its name from the Japanese technique of 'Tari' (shiny sauce) and 'Yaki' (cooking/grilling), is versatile. Use it for marinating, braising, or grilling, and to add depth to stir-fried rice, noodles, and vegetables. It's also excellent as a side or dipping sauce for Asian-inspired dumplings, meatballs, chicken wings, and more.
This post includes a special Teriyaki Marinade recipe, blending traditional ingredients like mirin, soy sauce, and brown sugar with modern twists.
Discover Global Marinades: A Culinary Journey.
Ingredients and Substitutions Overview
For this Teriyaki Sauce, gather common Asian pantry ingredients, available in most Asian grocery stores or the Asian aisle of gourmet markets. Here's what you will need:
- Tamari Sauce: Essential Japanese ingredients, Tamari offers a similar taste to soy sauce but with lower sodium content.
- Mirin: A Japanese rice wine that adds authentic flavor to the sauce. If unavailable, substitute with Dry Sherry or Chinese cooking wine. Alternatively, use rice vinegar mixed with ½ teaspoon of white or brown sugar per tablespoon to mimic mirin's sweet taste.
- Aromatics: Use ginger and garlic to infuse the sauce with a fresh aroma and flavor.
- Oil: While any cooking oil works, sesame oil adds a unique Asian flavor. Alternatively, soybean oil, vegetable oil, peanut oil, or olive oil are all suitable options.
- Chilli Flakes and Pepper: These add a bit of heat to the sauce.
- Honey and Brown Sugar: These sweeteners give the sauce a delectable sweetness and a glazed appearance.
- Cornstarch Slurry: Used to thicken the sauce, ensuring it coats your dishes perfectly.
How to make the Best Teriyaki Sauce at home?
Dive into the flavorful world of Teriyaki Sauce with our step-by-step recipe, complete with photos and video to guide you through each stage. Let's get started and bring this delicious Japanese classic to your kitchen!
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Homemade Teriyaki Sauce
Ingredients
- 1 tbsp Ginger, finely chopped
- 2 tbsp Garlic, finely chopped
- 2 tbsp Sesame Oil
- 4 Red Chili, dried
- ¼ cup Tamari Sauce, or low sodium soy sauce
- 1 tbsp Mirin Sauce
- 3 tbsp Brown Sugar
- ½ tsp Black Pepper Powder
- ½ tsp Chili Flakes
- 2 tbsp Honey
- 1 cup Water
- 1 tbsp Cornstarch, diluted in 3 tbsp water
- Salt, as needed
Instructions
- Heat sesame oil in a pan over medium heat, then add ginger, garlic, and dry red chili. Sauté until they become aromatic.
- Next, add tamari sauce, mirin sauce, brown sugar, black pepper powder, chili flakes, and honey. Give it a good mix.
- Pour in water and bring the mixture to a boil.
- After the mixture begins to boil, incorporate the cornstarch slurry and stir it in thoroughly. Then, season the mixture with salt to your personal taste.
- Continuously stir and cook the mixture until it reaches the desired thickness. Once the sauce has thickened, remove it from the heat. Your flavor-packed Teriyaki Sauce is now ready for use in your recipes!
To Serve
- You can utilize this Teriyaki Sauce to prepare delectable dishes like Teriyaki Salmon, Teriyaki Chicken, or various stir-fry creations.
Recipe Video
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Experience the vibrant and diverse flavors of Asia as we bring you an assortment of delectable stir-fry sauces and tantalizing Asian recipes to elevate your culinary creations.
How Much Sauce to Use?
This recipe yields about 1½ cups of sauce. The amount required depends on the dish, for instance, ¼ cup is enough for 3 medium-sized salmon fillets, with the option to increase to ½ cup for a richer flavor. This versatile Teriyaki Sauce is ideal for Teriyaki Salmon, Chicken, stir-fries, grilling meats like chicken and shrimp, and adding flavor to soups, noodles, and vegetables.
Storage Suggestions
For the best flavor in your Teriyaki recipes, it's ideal to prepare the sauce fresh when cooking meat or seafood. However, if you need to store it, the sauce remains fresh for up to a week in the refrigerator when kept in a sealed airtight container.
How to Make Teriyaki Marinade?
This quick and traditional Japanese marinade is ideal for enriching chicken, fish, or meat with robust flavors. Follow these straightforward steps to make it at home.
Note: The Teriyaki Marinade uses the same ingredients as the Teriyaki Sauce, except for cornstarch slurry, honey, and whole dry red chilies.
- In a medium bowl, mix all the ingredients, excluding the cornstarch slurry, honey, and dry red chilies, until the brown sugar dissolves.
- Once mixed, either use the marinade immediately or store it in an airtight container for later use.
Fresh ginger and garlic are recommended for immediate use, and the marinade can be refrigerated for 2-3 days. For longer storage, opt for ginger and garlic powder. Additionally, boiling the marinade for 2-3 minutes and cooling it before refrigeration extends its shelf life to 2 weeks.
Teriyaki Sauce vs Marinade: Key Differences
Teriyaki Sauce is a sweet and savory condiment primarily used for basting, stir-frying, or as a flavor enhancer when poured over meats and other proteins. It's often used to cook or glaze meat and seafood, or as a topping on cooked dishes. Cornstarch is typically added to the sauce to give it a thicker consistency.
In contrast, Teriyaki Marinade is for soaking uncooked meat, chicken, or fish, allowing them to absorb the flavors. It's made by mixing soy sauce, mirin sauce, brown sugar, and other aromatic ingredients in a bowl, and then used to marinate proteins. Marinades generally have a thinner consistency compared to sauces.
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