Teriyaki sauce
- Esther Clark
Save recipe
Makes 1 medium sized jar
Easy
Prep: 5 mins
Cook: 10 mins
A star rating of 4 out of 5.61 ratingsRate
loading...
This glossy teriyaki sauce is easy to make and perfect to have in your fridge to add to stir fries, marinades or even as a dipping sauce with Asian crackers
Dairy-free
Egg-free
Nut-free
Vegan
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Quick stir fry
A star rating of 3.7 out of 5.9 ratings
Teriyaki pork meatballs
A star rating of 3.7 out of 5.15 ratings
Teriyaki beef & lettuce cups
A star rating of 4.8 out of 5.21 ratings
Esther's tips for making the perfect teriyaki sauce:
- I always let the sauce simmer gently rather than boil rapidly. It gives the flavours time to develop and helps the sauce thicken to a glossy consistency without catching on the bottom of the pan.
- I like to taste the sauce before serving and adjust it to suit my preference. To make it little sweeter, I'll add a touch more sugar (or honey), or for a sharper finish, I'll squeeze in a little fresh lime or lemon juice.
- I love brushing teriyaki sauce over chicken, salmon or tofu during the last few minutes of cooking so it caramelises without burning. It's also delicious stirred through noodles in a stir-fry or spooned over steamed rice with vegetables.
Ingredients
Nutrition
Units:
MetricUS
-
85g/3oz light brown soft sugar
-
70ml/2½fl oz light soy sauce
-
1 large garlic clove
crushed
-
4cm piece ginger
peeled and finely grated
-
1 tbsp cornflour
-
1 tbsp/15ml rice wine vinegar
To serve
-
sesame seeds
(optional)
-
2 spring onions
finely sliced (optional)
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal15
-
fat0g
low
-
saturates0g
-
carbs4g
-
sugars3g
-
fibre0g
-
protein0.1g
-
salt0.33g
Ad
Method
-
step 1
Pour 350ml water into a small saucepan with the sugar, soy sauce, garlic and ginger. Slowly bring to a simmer, stirring occasionally until the sugar has dissolved. Cook for 5 mins more or until glossy and slightly thickened. Combine the cornflour with 1 tbsp water and quickly whisk through the sauce. Whisk through the rice wine vinegar. If it’s still too thick, add a splash more water. Pour into a clean jar and leave to cool at room temperature.
-
step 2
Once cooled, will keep in the fridge for up to 1 week. Sprinkle with sesame seeds and spring onions just before serving, if you like.
Esther Clark
Esther is a freelance cookery writer and the previous Deputy Editor of Good Food. She trained at Leith's School of Food and Wine, worked as a chef on a farm in Italy and has also written a cookbook. She's passionate about writing simple recipes with practical tips to inspire and put to good use in your own kitchen. At home she loves to cook comforting dishes in her little East London kitchen for hungry friends. Discover more of Esther's recipes
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4 out of 5.61 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...