This easy homemade teriyaki sauce recipe takes only 5 minutes to make and has no refined sugar or preservatives! You’ll never buy teriyaki sauce again.
Have you ever made homemade teriyaki sauce? Alex and I hadn’t until recently, and now our worlds are changed. Our homemade teriyaki sauce takes only 5 minutes to make, and is seriously good. It tastes better than store-bought teriyaki sauce, and has none of the added salt, sugar and preservatives. There’s also no refined sugar, instead relying on a natural sugar: in this case maple syrup. We distilled down teriyaki sauce to it’s major components, but the flavor is still so good with only a handful of ingredients. How do we make this magical sauce? Keep reading for our homemade teriyaki sauce recipe.
Teriyaki originates from Japan, but in Japan it actually refers to a method of cooking: by grilling foods in a mix of soy, mirin and sugar. A dish like chicken teriyaki is actually more of an American food than a Japanese one! It is thought that teriyaki sauce comes from Japanese immigrants who settled in Hawaii. They created a marinade using local products like pineapple juice blended with soy sauce. This eventually turned into what we today call teriyaki sauce. So bottom line: teriyaki sauce has Japanese roots, but it’s more of an American creation than authentic Japanese.
- 1/4 cup regular soy sauce (or substitute tamari or coconut aminos)
- 1/4 cup maple syrup
- 2 tablespoons rice vinegar
- 1 1/2 tablespoons cornstarch
- 1/2 cup water
- For the homemade teriyaki sauce: Combine the soy sauce, maple syrup, and rice wine vinegar in a medium saucepan and set over medium heat.
- In a small bowl, combine the cornstarch with the water and whisk until dissolved. Add the cornstarch mixture to the saucepan.
- Heat the sauce for a few minutes, whisking constantly, until it becomes very thick, smooth and glossy. Remove the sauce to a bowl and cool the sauce while you make the remainder of the recipe. (You can also make the teriyaki in advance and refrigerate until serving.) If the sauce becomes too thick after cooling, add a very small amount of warm water a little at a time to return to the desired consistency.
You can read full article and recipes here : https://www.acouplecooks.com/easy-homemade-teriyaki-sauce-recipe/