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I love teriyaki sauce.
It’s true.
Love teriyaki sauce on vegetables..
on chicken…
over rice….
over a really fabulous bowl of ingredients I will be revealing to you on this very blog…
very soon.
Like tomorrow.
But for today?
Let’s make the sauce, ladies and gentlemen!
It will be ten minutes well spent.
Teriyaki Sauce
Time: 10 minutes
Yield: 2 Cups
Recipe from Jamie Cooks It Up!
**Note: The sauce can be kept in the refrigerator for one week.**
**Another Note: The sauce is a little bit on the strong side. If you dab your finger in it to take a taste, don’t be alarmed. It’s perfect when add to rice or vegetables or chicken. **
1 1/2 C cold water
3/4 C packed brown sugar
1/2 C soy sauce
1 t garlic powder (or granulated garlic)
3 T corn starch
1 t sesame oil
And….here are your fabulous ingredients (Except for the cold water. Just picture it in your mind. Thanks for participating.) Sesame Oil may be the only thing you don’t have on hand. It can be purchased at a regular grocery store. You don’t have to hike to China to find it, or anything like that! I purchased the large bottle you see above at an Oriental Market. You get a little more for you money there. The bottles in the grocery store will be smaller than the one in the picture. When it comes to Soy Sauce, I have purchased Kikoman Soy Sauce for years, however I have recently come to find that I like La Choy a lot better. The flavor is more pronounced and not quite as salty.
1. Pour your cold water into a medium sized mixing bowl.
2. Add your soy sauce.
3. Add the packed brown sugar.
4. Pour in your tasty garlic powder.
5. Now the corn starch.
6. Whisk it up. Whisk it until all that cornstarch is nice and dissolved. We don’t want any clumps now.
Like this….Notice how our sauce has changed to a lighter color. Cornstarch will do that to ya. Lightens things up a bit.
7. Add the sesame oil and stir. Your oil will rise to the top, no worries. Once it gets heated through it will incorporate nicely.
8. Pour it into a large skillet. Whisk it continually over medium high heat.
The color will change and darken as the sauce begins to thicken.
Just look at this beautiful sauce? Did I lie about the color? Heavens no. It really will get all bubbly, and dark, and rich flavored, and saucy and wonderful. Once it has thickened, take it off the heat.
Now serve it over grilled chicken, or fish, or rice and sauteed vegetables…..or……
…..come on back tomorrow to see what I have been pouring it over recently……
I think you
are
going
to
LOVE it….
Pinterest friendly image below…
I am having the same problem Ravi. Mine also became like jello after storing it in the fridge.
Hi, Kate. I have not made this sauce since and I have talked to other people and found what they thought I should do to fix the problem. One thing i heard was to leave it out a good while before you use it so the room temperature will liquefy the sauce again. I think this is the best option. Again i haven’t made this sauce and haven’t gotten a chance to try out possible fixes.
I made this last night and it is a bit too sweet for my liking. Would you have any suggestions on ‘fixing’ it?
Can u sub anything for sesame oil??
Can you add Red Pepper flakes for heat?
This is my go to! Thank you so much for sharing. It’s absolutely the best.
Your recipe says it will keep a week in the fridge but when I look on the internet it says you can store teriyaki sauce 2 years in the fridge. Is there a reason you can’t store your recipe that long?
Tammy,
As far as I can tell there are no preservatives in this recipe. That would cause its shelf life to be considerably shorter.
I LOVE this recipe! I was wondering, I want to make chicken teriyaki in the crock pot. How would you go about doing that with the sauce? Make it first and then add it with the chicken?
How long can sauce be stored in the fridge?
I tryed making the sauce all supposedly went well but it didnt turn dark it stayed somewhat dark brown
My absolute favorite. Hubby and 8 year old son love it! It is now a home staple. I make lo mein with it or a fab topping for stir fry and also tried it over the meatballs mentioned elsewhere that linked me originally here. THE BEST!