Recipe for Teriyaki Sauce Homemade. A sauce made for everything. It’s not a sweet version but a Super easy recipe for Teriyaki sauce, made with only eight ingredients. You can use it as a marinade, glaze, and dipping sauce.
You may also like Homemade Tzatziki Sauce and Peanut Sauce.
Recipe for Teriyaki Sauce Homemade
I love teriyaki sauce. I pretty much drink it up and suck it like a smoothie. Doing that, though, can get expensive, especially when you want to budget. However, buying Teriyaki sauce can be cheap. It’s about $3.00 if you buy a branded one and about $2.00 for a Great Value from Walmart, but if you want to extend the sauce, believing it can become expensive in the long run;, Homemade Teriyaki Sauce is still a cheap option when you are in a tight budget.
We have an excellent Japanese restaurant here, and the recipe I am using below is how their Teriyaki sauce tastes.
There are several versions of Teriyaki sauce, and it depends on how one wants it to taste. Some add ginger and garlic to theirs. I tried those too, but since I have my sauce preference, I tweaked and looked for a particular recipe, and this version achieved that; it called for a half cup of pineapple juice to achieve the meld of flavor I wanted in my Teriyaki sauce.
What does Teriyaki mean?
The Word Teriyaki Means teri luster and gleam, while yaki means grill. Japanese use a Teriyaki sauce to achieve the sparkle and brilliance of a specific meal, and Teriyaki sauce is also used to marinate the meat.
This has become famous for its contrasting flavor in one sauce. You can relish sweet, tang, and briny flavors melded together.
Before we begin making this sauce, let me share with you why I love this recipe:
- No need to chop aromatics
- Simple ingredients that are pantry staples.
- Not too sweet.
- It just tastes like how I tasted in the Japanese restaurants
- Very simple to make
So let’s make Teriyaki Sauce – homemade and with these no-fuss ingredients!
Teriyaki Sauce Ingredients:
- Cornstarch and water for slurry
- Soy sauce
- Water as extender
- Brown Sugar
- Garlic Powder
- Ground Ginger
- Pineapple Juice
How to make the Teriyaki Sauce
- In a small size cup, mix the cornstarch and water. Mix until there are no lumps and set aside.
- Place the saucepan on the stovetop and set the fire to low. Add the sugar, water, soy sauce, garlic powder, ground ginger and pineapple. Stir until the sugar is fully dissolved and bubbly. Add the cornstarch mixture and stir until thick.
- Remove mixture from heat and let cool. Transfer to a container and store in the fridge for next use. Use lavishly.
Ways to Use This Sauce
- Teriyaki beef
- Teriyaki Chicken
- Glaze for Salmon
- Sauce for sauteeing your veggies.
- Use as a sauce for noodles.
- Use this as a marinade too, when barbecuing beef, pork, or salmon.
How long can you keep Homemade Teriyaki Sauce in the refrigerator
- You can keep this sauce in the fridge for one year, but always pay attention to its smell and look If you smell it as rancid and off smell and it’s moldy, it has to be discarded.
How do you store leftover Ingredients?
- Place leftover sauce in the fridge, which will last a year. If you notice the odor is off and the appearance has changed color, discard it immediately. If it becomes moldy., get rid of it directly.
- You can also store this sauce in the freezer. Please place it in a container and freeze it.
What are you going to do with the leftover pineapple?
My family loves pineapple juice, so we drink it with ice, but if you bought a big can of pineapple and have a great deal of leftovers, I put it in a container and freeze it. I sometimes portion according to my following recipe.
Common Questions:
- You can use teriyaki sauce as a marinade.
Teriyaki sauce is a flavorful and versatile sauce used to marinate various proteins like chicken, beef, pork, or even tofu before cooking.
Teriyaki sauce can be used both before and after cooking, depending on how you want to incorporate its flavors:
- Marinade (Before Cooking): Marinating your protein in teriyaki sauce before cooking allows the flavors to penetrate the meat and infuse it with the sweet and savory notes of the spice. This is a common technique for teriyaki chicken or beef, where you let the meat soak in the sauce for some time, usually at least 30 minutes, but preferably a few hours or even overnight for maximum flavor absorption.
- Glaze or Sauce (After Cooking): After grilling, broiling, or pan-frying your protein, you can brush or drizzle teriyaki sauce over it as a finishing touch. This adds a glossy glaze to the dish and intensifies the teriyaki flavor. It’s also common to reduce teriyaki sauce to a thicker consistency and use it as a dipping sauce or drizzle it over cooked dishes like stir-fries, rice bowls, or grilled meats.
How do you balance Teriyaki Sauce Flavor?
Balancing teriyaki sauce involves adjusting its key components to achieve the desired taste:
- Sweetness: Teriyaki sauce typically contains sugar or a sweetener like honey or brown sugar. Adjust the sweetness to your preference.
- Savoriness: The savory element in teriyaki sauce often comes from soy sauce or tamari. Adjust the saltiness and umami by adding more or less of these ingredients.
- Acidity: Some teriyaki sauces include rice vinegar for a tangy kick. You can adjust the edge with more or less vinegar or add a squeeze of fresh citrus juice (like orange or pineapple) for a different twist.
- Garlic and Ginger: Teriyaki sauce is often flavored with garlic and ginger. You can adjust the amount of these ingredients to suit your taste preferences. Freshly grated ginger and minced garlic will flavor more intensely than dried versions.
Teriyaki sauce is famous because it offers a delicious combination of sweet, savory, and umami flavors. It adds depth and richness to dishes, making them more flavorful. It’s a versatile sauce that can be used for marinating, glazing, or drizzling, and it is excellent as a dipping sauce or pairing for vegetables. Its sweet and savory profile makes it appealing to many palates, making it a crowd-pleasing choice for various dishes.
TERIYAKI SAUCE HOMEMADE
Equipment
- 1 small saucepan
- 1 Ladle or spatula
Ingredients
Slurry
- 3 tablespoons cornstarch
- 6 tablespoons water
Sauce
- 1 cup soy sauce
- 1/2 cup water
- 2/3 cup brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons ground ginger
- 1/2 cup pineapple juice
Instructions
Make the slurry
- In a small size cup, mix the cornstarch and water. Mix until there are no lumps and set aside.
Make the Sauce
- Place the saucepan on the stovetop and set the fire to low. Add the sugar, water, soy sauce, garlic powder, ground ginger and pineapple. Stir until the sugar is fully dissolved and bubbly. Add the cornstarch mixture and stir until thick.
- Remove mixture from heat and let cool. Transfer to a container and store in the fridge for subsequent use. Use lavishly.
How to Store
- Place leftover pineapple juice in a container and freeze. Put it in the fridge if you can consume it right away.
- Cool the sauce and put it in the fridge. You can freeze it, too.
Nutrition
Welcome!
Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...
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