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Introduction
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.
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.
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.
