How to Make Teriyaki Sauce
Keep a jar of this homemade Teriyaki Sauce in your refrigerator, and your monthly food budget will thank you. It’s a delicious miracle worker on just about anything that could use a little sweet and spicy kick, and gives carryout a serious run for its money.
Servings 6 servings
- 1/2 cup soy sauce
- 1/2 cup sugar
- 1/4 cup water
- 2 tablespoons mirin
- 2 teaspoons fresh grated ginger (from one 6-inch piece, peeled)
- 1 clove garlic, minced
- 1/8 teaspoon red pepper flakes
- 2 teaspoons corn starch
- 1 tablespoon honey or agave
In a small saucepan, combine soy sauce, sugar, water, mirin, ginger, garlic, and red pepper flakes (everything except corn starch and honey). Bring to a boil; reduce heat to simmer.
Remove 2 tablespoons sauce to a small bowl and whisk in cornstarch. Return to the saucepan and continue simmering until the sauce thickens slightly, about 10 minutes.
Remove from heat, stir in honey, and cool to room temperature, or cover and refrigerate for up to one week. Bring to room temperature before using.