Teriyaki Sauce

IMG_0358Teriyaki Sauce is a Staple. It can be kept in your fridge for a long time. The only thing that will happen is the sugars and the spices will settle, so it will need to be stirred every single time you use it.  I can come up with a recipe for you, any size, to accommodate however many people you are serving. Or, you can mix up a batch and keep it in your fridge for on going use. Its equal parts of three ingredients and then spices. So depending on how much you need, it can be 1/4 cup, 1/4 cup, 1/4 cup or 1 cup, 1 cup, 1 cup.The sauce is the one we used to toss our Teriyaki Chicken wings in. It’s the sauce we used to make our stir frys with. It is really able to be used in many different ways. You can marinate chicken or beef in it and then grill. You can baste salmon with it while it’s cooking. The thing about this sauce thats great, is that it can be thickened into a glaze. So, if you want grilled marinated chicken or grilled Salmon. You can finish it with a sauce that sticks and glistens on your entree. It will taste and look very appetizing. This sauce also works very well with the addition of chunky Peanut butter and heavy cream and then thickened. Just a note about Soy sauce, I do not like the really black kind(Lachoy)for this recipe, it is really salty and too dark in color. The fresh brewed by kikkoman is not as salty and has a much milder flavor. You could use low sodium too.

Teriyaki Sauce

In a large container
1 c. white wine or white zinfandel
1 c. Kikkoman brewed Soy Sauce (be sure NOT to use Kikkoman Teriyaki sauce, that is already mixed with sugar and seasoned)
1 c. packed brown sugar
2 tsp. ginger powder
1 tsp. granulated garlic
1/2 tsp. black pepper

Use a whisk and mix well. Mix well before scooping each time. This would be added at the very end when making a stir fry and thickened to a glaze.

Teriyaki Glaze
grab a small fry pan or pot.
ladle in as much as you want to thicken. Bring it to a simmer.
In a seperate bowl, mix up some cornstarch and water.
Add one teaspoon of cornstarch at a time and whisk until it reaches the desired consistency.

P.S.
I just made the thickened version.
1 cup of teriyaki sauce (cold)
1 tbsp cornstarch
Mix together and pour into a sauce pan, bring to a boil and thicken. Set aside for your wings or whatever you want to slather it onto.

7 thoughts on “Teriyaki Sauce

  1. I like how simple this sauce looks! In the future I will get the Kikkoman Soy Sauce, but I currently have low sodium LaChoy, will this alter the flavor a lot?? I don’t want to make it with this, not like it, and think I don’t like the recipe, you know? I also have a bottle (that I won’t buy again because I realized it has MSG in it) of “Taste of Asia’s” Cooking Soy Sauce. Also, I’ve seen some recipes with pineapple juice in it, what are your thoughts on that? Lastly, would you freeze it? I am but one person in my house…wondering about freezing it in ice cubes and throw them in a quick stir-fry. What do you think? THANKS! HAPPY NEW YEAR!

    • SORRY! Please ignore the soy sauce part of that question. I looked at my bottle, and it is actually the Kikkoman, naturally brewed, low sodium! J/K!

    • I’m glad that you have the naturally brewed one. However, if you have to use the Lachoy I would add a teaspoon of water at a time until its not too strong. The recipe is easy enough to make smaller batches, but I think the idea of making ice cubes is brilliant. I have never tried this, but I just may. Happy New Year!

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