Best Classic Teriyaki Sauce Recipes

HOMEMADE TERIYAKI SAUCE

Steps:

• In a medium sized saucepan over medium high heat whisk together soy sauce, brown sugar, apple cider vinegar, garlic, sesame oil, and ginger. Heat it to a simmer.
• In a small bowl whisk together the water and cornstarch. Slowly whisk into the saucepan. Whisk the sauce constantly until it starts to thicken.
• Remove from heat and cool.

JAPANESE RESTAURANT-STYLE TERIYAKI SAUCE

Steps:

• Gather the ingredients.
• In a small saucepan, combine soy sauce, mirin, and sugar. Add more sugar, if desired.
• If you are using the optional fresh ginger root and/or garlic, slice or chop the ginger and garlic and add it to the other ingredients. Over medium-high, heat skillet while stirring the mixture well.
• Lower heat to medium and bring sauce to a boil, then turn down the heat to low. Simmer sauce for a few minutes until it reduces slightly.
• Remove pan from heat and allow teriyaki sauce to cool.
• If you added ginger root or garlic to the sauce, strain the sauce to remove the ginger and garlic pieces using a strainer.

TERIYAKI SAUCE

Steps:

• Combine ingredients in a saucepan on medium heat until the sugar is dissolved.
• To make glaze: Mix 1/2 tablespoon cornstarch with 1 tablespoon water. Heat sauce on medium high heat and add cornstarch water mixture. Simmer until thickened.

SIMPLE TERIYAKI SAUCE

Steps:

• Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
• Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes.

BEST TERIYAKI SAUCE

Steps:

• Combine all ingredients in a small saucepan, bring to a boil, reduce heat and simmer for about 4 minutes. Remove from heat and let cool.
• Store in the fridge for up to a week. Makes about 1 1/4 cups teriyaki sauce.

TERIYAKI SAUCE

Steps:

• Combine soy sauce, sake, mirin, and honey in a small saucepan. Bring to a boil, stirring until honey dissolves. Whisk 1 tablespoon cornstarch into 1/2 cup water; whisk into saucepan. Boil until sauce thickens and reaches desired consistency, about 8 minutes.

CHICKEN TERIYAKI

Steps:

• In a small saucepan, combine all ingredients except cornstarch and chicken. Bring to boil over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool. Discard cinnamon stick and mix in 1/2 cup water.
• Place chicken in a heavy-duty sealable plastic bag. Add soy sauce mixture, seal bag, and turn to coat chicken. Refrigerate for at least an hour, ideally overnight.
• Remove chicken and set aside. Pour mixture into a small saucepan. Bring to a boil over high heat, then reduce heat to low. Mix cornstarch with 2 tablespoons water and add to pan. Stir until mixture begins to thicken, and gradually stir in enough water (about 1/2 cup) until sauce is the consistency of heavy cream. Remove from heat and set aside.
• Preheat a broiler or grill. Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side. While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.

JAPANESE TERIYAKI SAUCE

Steps:

• Combine soy sauce, sake, mirin and sugar in a small saucepan over medium heat and stir until sugar is dissolved. Can be used immediately or cooled and refrigerated.