Author: Susanne at dishwithme.com
Photography: Susanne at dishwithme.com
After tasting this Teriyaki Sauce you may never buy it from the grocery store again. Not only is it super easy to whip up a batch, it is also completely delish as a sauce or a marinade.
Teriyaki sauce has been a part of my life forever. I don’t remember a time that I didn’t love it. You can baste it on chicken or beef while grilling or baking, use it as a stir-fry sauce for veggies, or use it as a marinade to make shish kabobs, which is my personal favorite.
HELPFUL HINTS FOR TERIYAKI SAUCE
Don’t skimp out on the fresh garlic and fresh ginger! If you have never worked with fresh ginger, you have no idea what you are missing out on. Fresh ginger is simply AMAZING!!! OMGosh, nothing else compares to fresh. As for fresh garlic, if you have used that crap in the jar and think you don’t like garlic, well, that’s the problem. That stuff in the jar is so gross. Try fresh. And, try grating it instead of chopping it so you don’t get big bites of it.
- Toasted sesame oil
- Dark brown sugar
- Fresh garlic
- Fresh ginger
LINKS TO OTHER RECIPES
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LINKS TO PRODUCTS USED
I use this exact grater ALL. THE. TIME.
A whisk is great for getting liquids blended well.
- Measuring cups and spoons
- 2 cups Water
- 2 Tablespoons Cornstarch
- 1/2 cup Tamari Can substitute with soy sauce
- 4 Tablespoons Mirin
- 4 Tablespoons Toasted sesame oil
- 1 cup Dark brown sugar
- 4 cloves Fresh garlic grated, medium size cloves
- 1 1/2 inch Fresh ginger grated, about 3 tablespoons
- Grate fresh garlic and fresh ginger. Set aside.
- In a glass or bowl, combine water and cornstarch. Stir or whisk until smooth.
- Place the water/cornstarch mixture along with the remaining ingredients in a medium saucepan.
- Bring to a boil, stirring often. Reduce heat to low and simmer for 5 minutes.
- Remove from the heat source.
- Store in a jar or bowl in the refrigerator.