To make teriyaki sauce, simmer soy sauce with a sweetener, garlic, and ginger, then thicken it with a little cornstarch slurry until glossy. The balance of salty and sweet is the whole idea, and it glazes anything in minutes.
What is teriyaki sauce?
Teriyaki is built on a simple balance of salty and sweet: soy sauce against a sweetener, lifted with garlic and ginger and thickened into a glossy glaze. The word itself points to the shine, and that lacquered finish on chicken, salmon, or vegetables is the goal.
The bottled western version is a thick dipping sauce, while the traditional Japanese style is closer to a thin glaze brushed onto grilled food. This quick pantry version splits the difference: fast, glossy, and easy to tune toward salty or sweet depending on what you are cooking.
What goes in teriyaki sauce?
- ·1/2 cup soy sauce
- ·1/4 cup brown sugar or honey
- ·1/2 cup water
- ·1 clove garlic, grated
- ·1 tsp grated ginger
- ·1 tbsp cornstarch mixed with 2 tbsp water
Roughly two parts soy to one part sweetener is the balance to start from, loosened with water and tightened with a cornstarch slurry. Adjust toward more sweetener for a glaze that clings, or more soy for a sharper, saltier sauce.
How do you make teriyaki sauce?
- Combine the soy sauce, sweetener, water, garlic, and ginger in a small saucepan.
- Bring to a simmer over medium heat, stirring until the sugar dissolves.
- Stir the cornstarch slurry again, then whisk it in and cook one to two minutes until glossy and thickened.
- Take off the heat; it thickens further as it cools.
What should you know before making teriyaki sauce?
- Balance to the dish. More sweetener for a clinging glaze, more soy for a sharper sauce.
- Add the slurry off the hard boil. Whisk it in at a simmer, then return to heat briefly.
- Reach for low-sodium soy. It gives you room to balance the salt yourself.
- Remember it thickens cold. Pull it off the heat while it still looks slightly loose.
Where did teriyaki sauce come from?
Teriyaki is a Japanese grilling technique whose name combines teri, the shine of the glaze, with yaki, to grill. The thick bottled sauce common in the West is a later adaptation; the traditional method is a thin glaze brushed onto food as it cooks.
What can you make from teriyaki sauce?
Common questions.
How do you make teriyaki sauce?
Simmer soy sauce with a sweetener, garlic, and ginger, then whisk in a cornstarch slurry and cook until glossy and thickened. Roughly two parts soy to one part sweetener.
What is teriyaki sauce made of?
Soy sauce, a sweetener such as brown sugar or honey, and usually garlic and ginger, thickened with cornstarch in the quick version. The balance of salty and sweet defines it.
How do I thicken teriyaki sauce?
Whisk in a slurry of cornstarch and water and simmer briefly until glossy. It also thickens as it cools, so stop while it still looks slightly loose.
What can I use teriyaki sauce on?
Chicken, salmon, beef, tofu, and vegetables, brushed on as a glaze or tossed through a stir-fry. It also works as a marinade before cooking.
How long does homemade teriyaki keep?
About a week in a sealed jar in the fridge. Stir or shake before using, as the cornstarch can settle.