Teriyaki Sauce
The beloved Japanese staple glaze – a sweet, savory, and glossy reduction ideal for marinating or stir-frying.
- 10 min
- 35 kcal / serving
- easy
- vegan
- Protein
- 0.8 g
- Fat
- 0 g
- Carbs
- 7.2 g
Contains: soy, gluten, sulphites (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
12 servings
- 100 ml soy sauce
- 100 ml mirin (sweet Japanese cooking wine)
- 50 ml sake (Japanese rice wine)
- 2 tbsp sugar (or brown sugar)
- 1 tsp ginger (freshly grated)
- 1 tsp cornstarch (optional, for thickening)
Method
- Combine the soy sauce, mirin, sake, and sugar in a small saucepan and stir well.
- Add the freshly grated ginger and bring the mixture to a boil over medium heat.
- Reduce the heat to low and let the liquid simmer gently for 5-8 minutes until the sugar dissolves completely.
- For a thicker glaze, mix the cornstarch with 1 tbsp of cold water until smooth and stir it into the simmering sauce.
- Cook for another minute, stirring continuously, until the sauce thickens and turns glossy.
- Remove from heat, let it cool, and use for stir-fries, bowls, or brushing onto grilled proteins. Makes about 12 servings of 2 tbsp.
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