HOMEMADE TERIYAKI SAUCE (SALLYE)

sallye bates

By
@grandedame

This is a very versatile recipe; it can be used as an ingredient in a recipe, or a marinade, or a dip.


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Comments:

Serves:

yields a little over a cup

Prep:

10 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

1 to 2 c
dark soy sauce
1/4 c
mirin (sweet rice wine)
1/2 c
water
1/2 c
granulated sugar
3 Tbsp
dark brown sugar
1 Tbsp
sesame oil
1 clove
garlic, peeled and finely minced
1 Tbsp
fresh ginger, finely minced
1 Tbsp
cornstarch
2 Tbsp
water to dissolve cornstarch in
1 pinch
red pepper flakes (optional)
1 tsp
seasoned rice vinegar (optional)

Directions Step-By-Step

1
Place all ingredients except cornstarch and 2 tablespoons of water in heavy saucepan

Cook over medium heat until sugars are completely dissolved and mixture is smooth (about 5 minutes) Stir often to prevent burning

Place cornstarch in small bowl, add 2 tablespoons water and stir until dissolved

Pour diluted cornstarch into sauce and continue to cook until sauce is of desired thickness.

Remove from heat. If you don't use immediately, may be stored in covered container in fridge for several weeks.
2
Optional Additions:

A pinch of red pepper flakes will add a little "zing" to the sauce

Adding rice vinegar will add a little acidity to the sauce.

About this Recipe

Course/Dish: Dips, Marinades, Other Sauces
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Japanese
Other Tag: Quick & Easy