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Ingredients
• 1/2 cup (120ml) low-sodium soy sauce
• 1/4 cup (60ml) rice vinegar or apple cider vinegar
• 3 tablespoons (45ml) honey
• 2 tablespoons (30ml) brown sugar, packed
• 2 tablespoons (30ml) sesame oil
• 2 cloves garlic, minced
• 1 tablespoon (15ml) freshly grated ginger
• 1/4 teaspoon red pepper flakes (optional for heat)
• 2 tablespoons (30ml) water
• 2 tablespoons (30ml) cornstarch
• 2 scallions, thinly sliced (for garnish)
Step 1:
In a saucepan, whisk together the soy sauce, rice vinegar or apple cider vinegar, honey, brown sugar, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using).
Step 2:
In a small bowl, mix the water and cornstarch until dissolved and lump-free.
Step 3:
Heat the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally.
Step 4:
Once simmering, slowly whisk in the cornstarch mixture and continue cooking for 1-2 minutes, or until the sauce has thickened to your desired consistency.
Step 5:
Remove the sauce from heat and stir in the sliced scallions, reserving some for garnish.
Description
Teriyaki sauce has its roots in the traditional Japanese cooking techniques of basting grilled fish or meat with a mixture of soy sauce and mirin, a sweet rice wine. Over time, the sauce evolved to incorporate other flavors like ginger, garlic, and sugar. This healthy version pays homage to those origins while giving it a modern, nutritious twist. Using natural sweeteners like honey or maple syrup in place of refined sugars, and incorporating vibrant aromatics, creates a sauce that's bursting with authentic umami richness minus the excess calories and sodium.
Q: Can I use a different type of vinegar?
A: Yes, you can substitute the rice vinegar or apple cider vinegar with white wine vinegar or sherry vinegar. Adjust the amount to taste, as different vinegars have varying levels of acidity.
Q: How can I make the sauce thicker or thinner?
A: To make the sauce thicker, increase the amount of cornstarch by 1 teaspoon. For a thinner sauce, reduce the amount of cornstarch or add a splash of water or broth.
Q: Can I substitute the brown sugar with another sweetener?
A: Yes, you can use maple syrup, agave nectar, or coconut sugar as a substitute for brown sugar. Adjust the amount to taste, as these sweeteners may be sweeter or less sweet than brown sugar.
• For a gluten-free version, use tamari instead of soy sauce.
• Maple syrup or agave nectar can be substituted for honey.
• Use low-sodium soy sauce or tamari to control sodium content.
• This recipe is vegetarian and can be made vegan by omitting the honey and using a vegan sweetener.
• For a thicker sauce, increase the amount of cornstarch by 1 teaspoon.
• Add sesame seeds or chopped peanuts for extra crunch and flavor.
Serve the teriyaki sauce warm over rice, noodles, stir-fries, or as a dipping sauce. Garnish with the remaining sliced scallions.
Leftover teriyaki sauce can be stored in an airtight container in the refrigerator for up to 1 week.
Prepare the sauce while cooking your main dish, as it comes together quickly. Multitask by chopping the garlic, ginger, and scallions while the sauce simmers.
- Use fresh ginger and garlic for maximum flavor.
- Adjust the sweetness or heat levels to taste by adjusting the amounts of honey/sugar or red pepper flakes.
- For a smoother sauce, strain the mixture after simmering to remove any ginger or garlic solids.
For a fruity twist, add 1/4 cup of pineapple juice or orange juice. For a nutty flavor, stir in 1-2 tablespoons of peanut butter or almond butter.
Serve the teriyaki sauce over steamed rice or noodles, with a side of stir-fried vegetables or sautéed greens. Pair with a crisp beer or a glass of chilled sake.
This teriyaki sauce can be enjoyed year-round, as the ingredients are readily available.
This recipe is suitable for those with egg, dairy, and nut allergies. For a gluten-free version, use tamari instead of soy sauce.
