Teriyaki Sauce

Teriyaki Sauce

A glossy, sweet-savory sauce that thickens on the stovetop in about ten minutes.

Total 15 min Makes 16 oz Calories 45/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Wheat, Sesame

This teriyaki sauce balances soy sauce, ginger, and garlic with a touch of sweetness, thickened to a glossy sheen with a cornstarch slurry. Use it as a glaze for grilled chicken and salmon, a stir-fry finishing sauce, or a dipping sauce for dumplings. It keeps well in the refrigerator, making it a handy staple for quick weeknight meals.

Ingredients

  • 1 cup soy sauce
  • 1/2 cup water
  • 1/3 cup brown sugar, packed
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons cornstarch
  • 3 tablespoons water, cold

Method

  1. In a 6-quart saucepan, whisk together the soy sauce, 1/2 cup water, brown sugar, honey, rice vinegar, minced garlic, and grated ginger.

  2. Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.

  3. In a small bowl, whisk the cornstarch with 3 tablespoons cold water until smooth to make a slurry.

  4. Whisk the cornstarch slurry into the simmering sauce and continue cooking, stirring constantly, until the sauce thickens and turns glossy.

  5. Remove the saucepan from the heat and stir in the toasted sesame oil.

  6. Let the sauce cool to room temperature before transferring to a jar; it will continue to thicken slightly as it cools.

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    Teriyaki Sauce

    This teriyaki sauce balances soy sauce, ginger, and garlic with a touch of sweetness, thickened to a glossy sheen with a cornstarch slurry. Use it as a glaze for grilled chicken and salmon, a stir-fry finishing sauce, or a dipping sauce for dumplings. It keeps well in the refrigerator, making it a handy staple for quick weeknight meals.

    15 min 16 oz 45 cal

    Ingredients

    • 1 cup soy sauce
    • 1/2 cup water
    • 1/3 cup brown sugar, packed
    • 2 tablespoons honey
    • 1 tablespoon rice vinegar
    • 1 tablespoon garlic, minced
    • 1 tablespoon fresh ginger, grated
    • 1 teaspoon toasted sesame oil
    • 2 tablespoons cornstarch
    • 3 tablespoons water, cold

    Method

    1. 1

      In a 6-quart saucepan, whisk together the soy sauce, 1/2 cup water, brown sugar, honey, rice vinegar, minced garlic, and grated ginger.

    2. 2

      Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.

    3. 3

      In a small bowl, whisk the cornstarch with 3 tablespoons cold water until smooth to make a slurry.

    4. 4

      Whisk the cornstarch slurry into the simmering sauce and continue cooking, stirring constantly, until the sauce thickens and turns glossy.

    5. 5

      Remove the saucepan from the heat and stir in the toasted sesame oil.

    6. 6

      Let the sauce cool to room temperature before transferring to a jar; it will continue to thicken slightly as it cools.