My version of the traditional teriyaki sauce – perfect as a stir-fry sauce or marinade and ready in just a few minutes.
About once a week Jon works in London and his lunch of choice while he’s these is a Teriyaki Chicken and Rice Bowl from Itsu. Since discovering it last year he’s been on at me to make a version at home and the first step was to perfect my teriyaki sauce.
I have to say I think I’ve done a great job as this sauce is yummy yummy yummy (yes, it deserves three yummys!). That said, I’ve not actually tried the Itsu rice bowls to compare as that sort of thing doesn’t exist up here in North Wales but he assures me it’s right.
A little note about ingredients
When you look at the ingredients list for this sauce you may be thinking, hmmmm I’m not sure I can get hold of all of that. Firstly, I’m pretty sure you should be able to (in the UK at least), as I said before I live in a little town in North Wales and I can get them all in my small local Tesco, you’d have to be somewhere pretty remote to have worse access to shops!
Secondly, you can make substitutions and still have a nice sauce…
- Reduced salt soy sauce – simply substitute for any other soy sauce (or Tamari if you want the sauce to be gluten-free).
- Mirin – use white wine or sherry and add an extra teaspoon of sugar to your mix to replace the sweetness of the mirin
- Rice wine vinegar – white wine or cider vinegar. I’ve even used red wine vinegar as I hadn’t realised I’d run out until I started cooking, it tasted delicious, just a touch more tangy.
- Toasted sesame oil – Use another quite plain oil such as sunflower or peanut oil and mix in a teaspoon of toasted sesame seeds to replace the nutty flavour of the sesame oil.
Each of these substitutions will change the flavour a bit (and I’ve not tried all combinations), but with each of them you’ll still end up with a decent Terikayi-style sauce in the end.
Active Time: 7 minutes
Total Time: 7 minutes
- 4 tbsp reduced salt soy sauce (you can also use regular soy sauce if that’s what you’ve got in the cupboard)
- 4 tbsp mirin
- 2 tbsp rice wine vinegar
- 1 tbsp toasted sesame oil
- 3 tbsp dark brown sugar
- 1 inch cube fresh ginger
If you’re making this as a marinade rather than a stir-fry sauce then simply stop at step 2 and use it to marinade your chosen meat or fish.
- Finely grate the ginger (1 inch cube)
- Put all of the ingredients (grated ginger, 4 tbsp reduced salt soy sauce, 4 tbsp mirin, 2 tbsp rice wine vinegar, 1 tbsp toasted sesame oil, 3 tbsp dark brown sugar) into a bowl and give it a good stir.
- Heat a wok or frying pan until sizzling hot. Add the ingredients and turn the heat down to low. Simmer for 3-4 minutes until it has reduced to about half the volume you started with, it will also darken in colour and become glossier. Stir constantly.
- Remove from the heat and it’s now ready to use.
Calories: 122 kcal (6%), Fat: 3.9g (6%), Saturated Fat: 3.8g (19%), Carbohydrates: 21.7g (8%), Sugar: 19.1g (21%), Fibre: 0.2g (1%), Protein: 0.7g (1%), Salt: 1.8g (30%)
This is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.
Free From/Suitable For…
- Suitable for Vegetarians and Vegans
The sauce can be made gluten-free by switching the soy sauce for Tamari.
The ingredients for this recipe are easily available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.