Discover the Perfect Teriyaki Sauce Recipe
PLANT-BASED | DAIRY FREE | QUICK & EASY
What is Teriyaki Sauce?
Teriyaki sauce is a popular Japanese condiment that adds a savory, sweet flavor to various dishes. It is made from a classic combination of Japanese cuisine essentials, like Mirin and Tamari or Shoyu sauce. Teriyaki sauce is commonly used as a marinade, a glaze for grilled dishes, or a dipping sauce.
Why Make Your Own Teriyaki Sauce?
When you make your own teriyaki sauce it allows you to customize the flavors and choose high-quality ingredients. Many times the store-bought teriyaki sauces contain additives and preservatives that have less appeal. When you select the ingredients it gives you control over those choices. Another benefit is being able to adjust the sweetness, saltiness, and thickness according to your taste preferences.
Ways to Use Teriyaki Sauce:
Teriyaki sauce can be used in various ways to enhance the flavor of your dishes.
Marinade: Use teriyaki sauce as a marinade for chicken, beef, pork, tofu or tempeh. Let the protein marinade for at least 30 minutes before cooking.
Grilling Glaze: Brush teriyaki sauce onto grilled meats or vegetables during the last few minutes of cooking for a delicious glaze.
Stir-Fry Sauce: Add teriyaki sauce to your stir-fried vegetables and protein for a quick and flavorful sauce.
Dipping Sauce: Serve teriyaki sauce as a dipping sauce for sushi, spring rolls (pictured here), or dumplings.
Servings: 24 tablespoons
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
Ingredients
- ¼ cup Vegetable Broth
- ½ cup Organic Adachi Shoyu (or Tamari)
- ¼ cup Organic Brown Rice Syrup
- 2 tablespoons Organic Mikawa Mirin
- 1 tablespoon Organic Brown Rice Vinegar
- 1 teaspoon Organic Toasted Sesame Oil
- 2 ½ teaspoons Organic Pureed Ginger
- 1 teaspoon Organic Pureed Garlic
Optional
- 1 teaspoon Kuzu Root Powder (or cornstarch for thickening)
- 2 tablespoons Filtered Water
Instructions
- In a small saucepan, combine the shoyu, vegetable broth, brown rice vinegar, mikawa mirin, brown rice syrup, pureed garlic, and ginger. Heat on medium, whisking to combine.
- Bring the mixture to a simmer and let it cook for about 5 minutes, or until the sauce has thickened slightly. Remove from heat and set aside to cool.
Optional
- For additional thickening combine the kuzu powder (or cornstarch) in a small dish with the filtered water. Whisk gently until fully combined and then add to your sauce while simmering and continue to whisk while cooking. Remove sauce from heat when desired thickness is reached.
Notes
Refrigerate after cooling. Sauce will be good for up to 3 weeks.