Teriyaki Sauce is a sweet/salty Soy Sauce blend which originates from Japan but also has an american adaptation. Traditionally, Teriyaki is Japanese cooking technique in which foods are either grilled or broiled, after being marinated in a soy sauce based sauce.
Teriyaki sauce is perfect as a marinade for meats and poultry, for Stir fry recipes and also as a dipping sauce. Teriyaki sauce is a bit similar to Oyster sauce and this is owing to the sweetness of the sauce.
I decided to post a recipe for Teriyaki sauce because I tend to use it a lot for Stir fry and also to roast meats and poultry. I realise that some people may have problems sourcing it so I thought to share this easy recipe to fix this problem before hand. I will be posting some Teriyaki based recipes really soon.
120ml Soy Sauce
2 Tablespoons Honey
1 Teaspoon Sesame Oil
1/2 Teaspoon Ground Ginger or 1.5 Teaspoon Minced Ginger
1/2 Teaspoon Garlic Powder or 1.5 Teaspoon Minced Garlic
4 Heaped Tablespoons Brown Sugar
1 Tablespoon Cornflour/ Corn Starch
Mix the first 7 ingredients thoroughly and transfer into a sauce pan. Place on a hob medium heat…
Dissolve the Cornflour/Cornstarch in the 70ml water, making sure there are no clumps..
When the mixture in the pan begins to heat up, add the Cornflour mix into it. Stir and combine thoroughly..
Mix until the sauce thickens to your preferred consistency, then take it off the heat to stop it thickening any further.
You may wish to add a bit of water to the Teriyaki sauce it it ends up too thick for you. I prefer mine quite thick..
And it’s ready. Use as desired.