Basic Teriyaki Sauce

Teriyaki is a Japanese technique for cooking foods. It is a sauce that meat is marinated in for a period of time. Then the meat is cooked, usually grilled, broiled or fried. The marinade is typically made of soy sauce with  a rice wine, like sake or mirin, a honey or sugar and some other ingredients like ginger and garlic.

Usually the sauce is reduced down so that it thickens. In today’s kitchens cornstarch is often used as a thickening agent. This is a simple recipe and is excellent in a stir fry or as a sauce for any grilled meat or seafood.

Teriyaki Sauce - Easy recipe

A simple recipe for classic Japanese teriyaki sauce. Great with a stir fry, as a marinade for meat or as a glaze for salmon or grilled chicken or shrimp.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2 cups

Ingredients

  • 1/2 cup soy sauce
  • 1/2 cup water or broth
  • 1/2 cup honey
  • 1/4 cup rice wine
  • 2 cloves garlic , minced
  • 2 tbsp ginger , minced
  • 1 tbsp water
  • 1 tbsp cornstarch
  • 1/4 tsp dried chilies (optional)
  • 2 star anise (optional)

Instructions

  • Bring all the ingredients, except the 1 tbsp of water and cornstarch, to a boil. Allow the sauce to cook at a low rolling boil for 20 minutes. The sauce should reduce down.
  • Strain the sauce, removing, ginger, garlic, etc.
  • Bring the sauce back to a boil. In a small bowl or cup mix the 1 tbsp of water and cornstarch until it is a smooth paste. Pour it into the sauce slowly mixing it in well.
  • Continue to cook for another couple minutes. The sauce should thicken.
  • Remove from heat.

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4 comments

  • […] while so today we got our fix. I made the teriyaki sauce with the recipe on a separate post found here. Once I began plating the stir fry, I was looking for a mold for the rice. Elijah came in the […]

  • Oh wow great tip. I love this. people are always so quick to run to buy marinades and seasonings..

    How good are you with herbs and spices. can you do a blog about the mixing of them.

    instead of spending 5 dollars on a bottle of “blackened spice” how about mixing this this and that.

    I just recently made a big thing of pumpkin spice from reading another blog but I am not so sure how to make my other favorite seasonings.

    • I completely agree Kim. Not only is it cheaper to make stuff yourself but you can control the sodium content endure there is no MSG and so much more.

      In my spice cupboard I have pre-made spice mixes and rubs in mason jars. I have posted my BBQ spice rub (http://www.theblackpeppercorn.com/2011/08/steves-basic-bbq-rub/) and plan to do my other ones in the next few weeks.

      Thanks for the compliments!!

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