I’ve always wanted to cook dishes with teriyaki sauce, but I tend to forget to look for the sauce during grocery shopping. Frustrated with how forgetful I am, I decided to make my own teriyaki sauce. My best helper, Mr. Google has been of great help to me.
Did you know that the word “teri” (照り) refers to shine or lustre, whilst “yaki” (焼き) refers to the cooking method of grilling or broiling. I’ve always thought that it refers to the sauce, but the truth is that it refers to a cooking technique used in Japanese cuisine (broiled or grilled) with a glaze of soy sauce, mirin and sugar/honey. In this teriyaki sauce recipe, I substituted sugar for mirin, as it’s difficult to find mirin in Malaysias stores. If you’d like to have thick consistency resembling much more like a glaze, add in the corn starch mixture. Otherwise, allow the sauce to simmer over low heat for an extra 10 minutes and it will be thicken as it cools down. Use the sauce for the burger steak and voila, it’s so delicious. It’s definitely healthier than the ones available in the stores. Furthermore, it doesn’t contain any form of preservatives.
Homemade Teriyaki Sauce Recipe
Serves: 50mls / Prep Time: 1 minute / Cook Time: 3 mins / Level of Difficulty: Easy
- 4 tbsp. soy sauce
- 3.5 tbsp. sugar
- 5 tbsp. water
- 2 tbsp. Shaoxing rice wine (optional)
- 2 tbsp. corn starch
1. Combine soy sauce, sugar and Shaoxing rice wine in a small pot and bring to a boil over moderately high heat. Once the sauce reaches a simmer, bring the heat down to a low heat.
With Corn Starch
2 (a). In a small bowl, combine corn starch with water. Add the corn starch mixture into the teriyaki sauce, whisk them until completely dissolved.
3 (a). Continue stirring the sauce until it reaches the consistency you preferred.
Without Corn Starch
2 (b). Allow the sauce to simmer for another 10 minutes, till it reduces by about half.
3 (b). Transfer the sauce to a bowl. It will be thicken as it cools down.
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