TERIYAKI SAUCE RECIPE-5

TERIYAKI SAUCE RECIPE-5

🍶 Teriyaki Sauce Recipe #5 (Classic, Rich & Slightly Thick)

Ingredients

• 1/2 cup soy sauce (preferably Japanese)

• 1/2 cup water

• 1/4 cup brown sugar (packed)

• 2 tbsp honey (or maple syrup)

• 2 tbsp mirin (optional but recommended)

• 1 tbsp rice vinegar

• 2 tsp sesame oil

• 2–3 cloves garlic, minced

• 1 tsp fresh ginger, grated

• 2 tsp cornstarch

• 2 tbsp cold water (for cornstarch slurry)

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Instructions

1. Combine Base
   In a small saucepan, mix soy sauce, 1/2 cup water, brown sugar, honey, mirin, and rice vinegar.

2. Add Aromatics
   Add minced garlic, grated ginger, and sesame oil. Stir well.

3. Heat
   Place over medium heat and bring to a gentle simmer while stirring occasionally.

4. Thicken
   Mix cornstarch with 2 tbsp cold water to form a slurry.
   Slowly pour into the simmering sauce while stirring continuously.

5. Finish Cooking
   Continue cooking for 2–4 minutes until thick, glossy, and smooth.
   Remove from heat and let cool slightly — it will thicken more as it cools.

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Taste Adjustments

Want it more…	Add
Sweeter	+ honey or + brown sugar
Darker & richer	+ dash dark soy sauce
Tangier	+ rice vinegar or + lemon juice
Savory/umami	+ pinch MSG or + dash fish sauce
Spicy	+ chili flakes or + sriracha

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Storage

• Cool completely before storing.

• Keep in a clean jar or bottle.

• Refrigerate up to 2 weeks.

• For freezing: portion into cubes (ice tray) and freeze up to 3 months.

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Usage Ideas

• Brush on grilled chicken, salmon, steaks, or ribs

• Toss with noodles, stir-fried vegetables or rice bowls

• Use as dipping sauce for dumplings or tempura

• Mix into burger patties or meatballs for Japanese fusion

Teriyaki Sauce Recipe INGREDIENTS

• 1-1/2 c soy sauce (shoyu, Aloha brand is what everyone at home uses)
• 1 c water
• 1 c sugar (brown, turbinado, or white, your choice)
• 1 Tbl chopped or pressed garlic
• 2 Tbl grated ginger

Teriyaki Sauce INSTRUCTIONS
The secret technique to Island teriyaki is to marinate for a long time, at least overnight and sometimes for days. Do NOT marinate chicken breasts in teriyaki sauce--they get a really horrible texture. Thighs, drumsticks, wings are okay. Other meats seem to be fine. Beef and pork should be sliced first so the marinade really penetrates. The teriyaki sauce recipe is done...enjoy !
restaurant-teriyaki-sauce