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Teriyaki Sauce

My version of the traditional teriyaki sauce – perfect as a stir-fry sauce or marinade and ready in just a few minutes.
Course Sauce
Prep Time 7 minutes
Cook Time 4 minutes
Total Time 7 minutes
Servings 4 servings
Calories 100kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

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.
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Nutrition

Calories: 100kcal | Carbohydrates: 17g | Fat: 3g | Sodium: 666mg | Potassium: 40mg | Sugar: 13g | Calcium: 1% | Iron: 2.1%