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Jun
16
Teriyaki Sauce
Have you ever read the ingredient list on a marinade or sauce container? It’s scary; usually lots of salt, sugar and other chemicals you don’t need. When you find out how easy this teriyaki sauce/marinade is, you’ll never buy jarred again — it’s super simple and tastes delicious, and you can adjust it to your own preferences (more garlic, anyone?).
This recipe can be used as a marinade for kebabs or other meat or vegetables, or it can be used as a sauce — or both! For the picture above, I made the sauce and added a 20-oz. bag of Trader Joe’s party size mini meatballs, following the package cooking directions. You can also use this sauce for stir-fry meals,
Makes about 3 cups of sauce.
- Soy Sauce - 1/2 cup (I use low sodium)
- Water - 2 cups
- Sesame Oil - 1 Tblsp.
- Ginger - 1/2 tsp ground or fresh minced, or more to taste
- Garlic - 2 cloves, minced (powder is fine; use about 1/2 tsp. or more)
- Brown Sugar - 5 Tblsp.
- Cornstarch - 4 Tblsp.
- Water - 1/2 cup, cold
- In a medium saucepan, mix all of the ingredients except the cornstarch and 1/2 cup cold water.
- Mix the cornstarch and cold water in a cup, blend well and add to the sauce in the pan.
- Heat the sauce on medium until it begins to simmer. Stir frequently.
- Lower heat and continue cooking until it is as thick as you want it. You can add water if you over-thicken it.
Serving tips and comments:
- For a marinade, the sauce should be thinner.
- To use as both a sauce and marinade, simply pour off what you need for a marinade (half or slightly more) and continue cooking the remainder for the sauce.
[...] sauce/marinade - 2 - 3 cups; make your own, or store-bought. Some will be used for marinading, and some for brushing sauce on the kebabs while [...]
[...] - You can use a prepared sauce or make your own teriyaki sauce, or simply toss in some soy sauce for flavor. If you want a thicker sauce, you’ll need to add [...]