Homemade Teriyaki Sauce
Homemade is so much better than store-bought when it comes to Teriyaki Sauce. This recipe is a staple in our fridge - comes together fast and is all the excuse we need to make a noodle bowl or stir-fry for dinner.
Servings: 1 cup
Cost: $1.50
Equipment
- Saucepan
- Whisk
Ingredients
- 1/2 cup and 2 Tbsp Water, divided
- 1/4 cup Light Brown Sugar, packed
- 1/4 cup Soy Sauce (I typically use low-sodium, but any kind will work)
- 1 tsp Rice Vinegar
- 2 cloves Garlic, finely chopped
- 1 tsp grated Fresh Ginger (optional; see note)
- 2 tsp Cornstarch
Instructions
- In a small saucepan combine ½ cup Water, sugar, soy sauce, vinegar, garlic, and ginger. Bring to a simmer over medium heat.
- While the sauce is coming to a simmer, whisk together cornstarch and 2 Tbsp water.
- When sauce is simmering, slowly add cornstarch / water mixture while whisking. Simmer sauce until thick, 5 to 7 minutes.
- Use immediately in a stir-fry or drizzled over noodles or rice. Sauce can be kept in the refrigerator for up to 2 weeks.
Notes
Fresh ginger will add a hint of spiciness to the finished sauce. If you don’t have fresh ginger, 1/4 tsp ground ginger will work. You can also skip the ginger entirely if you prefer.
Nutrition
Serving: 3g | Calories: 270kcal | Carbohydrates: 63g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 3263mg | Potassium: 196mg | Fiber: 1g | Sugar: 54g | Vitamin C: 2mg | Calcium: 68mg | Iron: 2mg