Teriyaki Sauce

Teriyaki sauce is a flavorful Japanese condiment made from a combination of soy sauce, rice vinegar, honey and ginger.

Ways to Use Teriyaki Sauce

Teriyaki sauce is super versatile—sweet, salty, savory and a little sticky. Here are many easy (and tasty) ways to use it, from quick snacks to full meals:

Proteins

• Chicken teriyaki: Pan-sear or grill chicken, brush sauce on at the end.
• Salmon or tofu glaze: Bake or pan-cook, then spoon teriyaki over and broil briefly.
• Meatballs: Toss cooked meatballs in warm teriyaki for a quick appetizer.
• Burgers: Brush on beef or turkey burgers; add pineapple if you’re feeling adventurous.

Rice, Noodles and Bowls

• Stir-fries: Vegetables + protein + teriyaki over rice.
• Fried rice: Use teriyaki sauce instead of soy sauce for a sweeter twist.
• Noodle bowls: Udon, ramen or soba with teriyaki-drizzled vegetables and protein.
• Grain bowls: Rice, quinoa or farro with roasted vegetables and teriyaki drizzle.

Vegetables and Sides

• Roasted vegetables: Toss broccoli, carrots, Brussels sprouts or green beans in teriyaki sauce near the end of roasting.
• Glazed mushrooms: Sauté until caramelized.
• Corn or cauliflower: Grill or roast, then brush with sauce.

Snacks, etc.

• Teriyaki pineapple: Grill slices and brush with sauce.
• Sandwiches and wraps: Use as a spread instead of mayo.
• Dipping sauce: For dumplings, spring rolls, or chicken nuggets.
• Teriyaki pizza: As the base sauce with chicken, red onion and cheese.

Marinades and Extras

• Marinade: Great for chicken, beef, shrimp, tofu (even 30 minutes helps).
• Barbecue mix: Combine with barbecue sauce for a sweet-savory glaze.
• Eggs: Drizzle a little on scrambled eggs or an omelet (sounds weird, tastes good).

Teriyaki Sauce

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Teriyaki sauce is super versatile—sweet, salty, savory and a little sticky.

• Author: Linda Jolly-Kilbride
• Prep Time: 5 minutes
• Cook Time: 2 minutes
• Total Time: 7 minutes
• Yield: About 1 cup 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: Japanese

Ingredients

Units USM Scale 1x2x3x

2 teaspoons cornstarch + 2 teaspoons water 1/2 cup soy sauce or tamari (for gluten-free) 2 tablespoons rice vinegar 1 tablespoon sesame oil 1/4 cup + 1 tablespoon light brown sugar 1 tablespoon honey 3/4 teaspoon ground ginger 1 clove garlic , minced 1/4 teaspoon crushed red pepper flakes

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Instructions

1. Make a slurry by mixing the cornstarch and water together.
2. Add all ingredients, including the slurry, to a saucepan over medium heat.
3. Bring to a boil, stirring constantly, and boil for about 1 minute. The sauce should be thick enough to coat the back of a spoon.
4. Remove from heat.

Notes

Teriyaki sauce may be stored in the refrigerator for 1 to 2 weeks.

 

Photo credit: Rachelle @ Mommy? I’m Hungry! on Visualhunt.com