You never need to buy prepackaged Teriyaki sauce again!! Whipping up your own at home is easy and cost effective. Most of the ingredients are probably already in your pantry! You can keep whatever you do not use right away in the fridge for future use. I think this is the best tasting teriyaki I have ever had and the real win was having no preservatives, MSG or HFCS!!!
Like any sauce, preparing your teriyaki sauce is an exercise in stirring. Begin by measuring a cup of water into your sauce pan and set it on medium high heat. Stir in a quarter cup soy sauce (you can easily substitute a vegan soy sauce here if you prefer) and five tablespoons of light brown sugar, and one tablespoon of honey. Also stir in your finely minced garlic and about one teaspoon of ginger powder. You can use fresh ginger instead, but make sure it is a finely minced teaspoon equivalent.
As this mixture begins to come to a boil, mix two tablespoons of cornstarch into a quarter cup of cold water. Make sure it is completely dissolved. Slowly pour that cornstarch mixture into your pot and stir it all in. Keep stirring until your sauce begins to thicken, this will only be a matter of minutes. Once it thickens, evidenced by how it sticks to your spatula, remove it from the heat. It is ready to use now or be stored as needed.
- 1 C Water
- ¼ C Soy Sauce
- 5 T Brown Sugar
- 1 T Honey
- 1 Clove Garlic, finely minced
- 1 tsp Ginger
- ¼ C cold water
- 2 T Corn Starch
- Put the first 6 ingredients in a sauce pan on medium heat.
- Mix the corn starch into the ¼ cup of cold water until dissolved.
- Stir into your pot and keep stirring as it comes to a boil and thickens. You can add a little water if it is too thick.