Homemade Teriyaki Sauce

One of my favourite sauce in the world is Teriyaki Sauce. Until now I have never made my own Teriyaki Sauce.

Homemade Teriyaki Sauce
Homemade Teriyaki Sauce

If you are a regular visitor to my blog you would know that I am all about convenient and if I can get the sauce ready made that is already good and I can enhance it at home to make it really good then that is what I will do. But 2020 has given me a lot of spare time at home! that I never had before so I have decided to try to make my own Teriyaki Sauce, and guess what? it was so easy and tasted so much better than any of the readymade sauce I have ever had. I am not saying that I will not go to my goto Quick Teriyaki Chicken recipe again. But on the day I have time this recipe is differently a must. I have used the Teriyaki Sauce to marinade Chicken, Salmon and Steaks as well as a quick stir fry with vegetable and noodles. I think you will find both kids and grow up will love this sauce.

Enjoy

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Print Recipe
Homemade Teriyaki Sauce BigOven - Save recipe or add to grocery list Yum
Easy, sticky and delicious Japanese style Teriyaki Sauce. Great on meat, fish and vegetable perfect for a quick dinner.
Homemade Teriyaki Sauce
Cuisine Asian
Prep Time 5 minutes
Cook Time 5 minutes
Servings
ml
Ingredients
  • 100 g light brown sugar
  • 5 tbsp Soy Sauce
  • 2 tbsp mirin
  • 1 tsp sesame oil
  • 3 clove garlic peeled
  • 10 g fresh ginger peeled
Cuisine Asian
Prep Time 5 minutes
Cook Time 5 minutes
Servings
ml
Ingredients
  • 100 g light brown sugar
  • 5 tbsp Soy Sauce
  • 2 tbsp mirin
  • 1 tsp sesame oil
  • 3 clove garlic peeled
  • 10 g fresh ginger peeled
Homemade Teriyaki Sauce
Instructions
  1. Simply add all the ingredients into a blender and whisk everything together. If you do not have a blender then crushed the garlic and ginger and mix together with the rest of the ingredients.
  2. To use as marinade - the sauce is now ready to marinade your meat or fish then cook as require.
  3. To use in stir-fry - pour the sauce in to a saucepan and cook gently for a few minutes, just to cook out the garlic and ginger. The sauce is now ready for when you need. It will store in the fridge for 1 week.
Recipe Notes

If you prefer the sauce to be more thick then add in a mixture of 1 tsp corn flour and 1 tsp of cold water to the sauce and cook for a few more minutes.



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