Quick-Simmered, 10-Minute Teriyaki Sauce
If you've ever wondered how to make teriyaki sauce, good news! It's as easy as simmering a few pantry staples on the stove top for 10 minutes. This classic Japanese condiment can be used to marinate, glaze, or stir-fry everything from meats and seafood to vegetables, tofu, or noodles. The sauce is thick and glossy, with a smooth texture and a sweet, savory taste. Make a double batch and use all week long! Dairy-free.
Servings: 4 servings
Calories: 64kcal
Equipment
Ingredients
- ⅓ cup reduced-sodium soy sauce
- 3 Tbsp packed light brown sugar
- 2 Tbsp mirin or rive wine vinegar
- 2 cloves garlic grated or minced
- 1 tsp ginger paste or 1-inch piece of ginger root, peeled and grated
- 1 tsp cornstarch
- 2 Tbsp water
Instructions
- Make the teriyaki sauce. Place ⅓ cup soy sauce, 3 Tbsp brown sugar, 2 Tbsp mirin, 2 grated garlic cloves, and 1 tsp ginger paste in a saucepan. Bring to a boil over medium heat, then stir until the sugar is dissolved. In a separate small bowl, whisk together 1 tsp cornstarch and 2 Tbsp water. Pour the cornstarch slurry into the pan to thicken the sauce.
- Simmer until thickened. Bring back up to a boil, then simmer for about 4-5 minutes. Remove from the heat and allow to cool completely. Teriyaki sauce can be made up to 1 week in advance.
Notes
- Storage & reheating: Store teriyaki sauce airtight in the fridge for up to 2 weeks. Reheat briefly in the microwave or add directly to the pan with veggies, meat, or seafood.
- Freezing: Freeze in small portions (containers, bags, or ice cube trays) for up to 3 months. Thaw overnight in the fridge before using.
Nutrition
Serving: 3Tbsp | Calories: 64kcal | Carbohydrates: 14g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 834mg | Potassium: 93mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 0.1IU | Vitamin C: 0.5mg | Calcium: 17mg | Iron: 0.4mg
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