Classic Teriyaki Sauce Recipes

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.

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.

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.

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.

CLASSIC TERIYAKI MARINADE

Steps:

• Combine in pan and bring to boil stirring often, let simmer on low heat for 3-5 minutes, let cool in fridge 1 hour before marinading (set some aside to brush meat while cooking) marinate meat overnight,Great for Shishkabobs, Yakitori (Grilled) or Broiling (classic method of Teriyaki).