ginger sesame teriyaki sauce
25 yrs ago I worked for a caterer named Helen, who made all her sauces and food from scratch. I always loved comming into the shop when she was making teriyaki sauce. The aroma would make me start salivating...it smelled so heavenly. I recently reconnected with her on Facebook and asked if she still had the recipe. She has since misplaced it so I had to do an online search for one that had the same wonderful ingredients. Those included saki, fresh ginger, garlic etc. I found one in All Recipes and tweeked it to my tastes. I must say it is pretty close to Helen's recipe. yummm!
prep time
15 Min
cook time
10 Min
method
Stove Top
yield
2 cups of sauce
Ingredients
- 2/3 cup saki or mirin
- 1 cup soy sauce
- 4 1/2 teaspoons rice vinegar
- 2 teaspoons sesame oil
- 1/2 cup sugar
- 7 cloves garlic, minced
- 1 - 2 inch - knob of fresh ginger, peeled & grated
- 1/2 - 1 teaspoons red pepper flakes, more or less to your taste
- 1/8 - 1/4 teaspoon cayenne pepper, more or less to your taste
- - (i sometimes use chili garlic sauce or paste instead of the chili flakes and cayenne.)
- 1/2 teaspoon black pepper
- 2 teaspoons sesame seeds
- 1 tablespoon cornstarch, dissolved in 1 tablespoon water
How To Make ginger sesame teriyaki sauce
-
Step 1Mix all ingredients together in saucepan. Bring to a slow boil over medium high heat. Stir in cornstarch and cook until thickened. Use as a marinade or glaze for kabobs, chicken, steak, fish, etc. Enjoy! -
Step 2Note: I made 4 times this recipe as I was making it for a party. My new electric mini chopper made fast work of the ginger and garlic prep. And yes, my whole house smells wonderful and my mouth is watering. yummm
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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