How to Make Teriyaki Sauce
Looking for a super good recipe for a homemade teriyaki sauce? I bet you are. Your mouth is already watering at the thought of that sweet, tangy, spicy sauce glossing over meat and vegetables on your grill, wok, or other cooking utensil. Well, look no further, because I’ve been on an odyssey, looking for that boss sauce. Follow me and we’ll dive into the sea of sauce in this one!
There are a number of different ways to create your own teriyaki sauce. And just between you and me, I love cooking. No joke. So I’ve put a few hours into finding the right combinations for making the best tasting sauces. At least to me. Try it yourself and see how you like it! I can tell you how to get a sauce that will make your homeside kitchen a place your party guests will be talking about for years to come as the premier site of homemade teriyaki. Enough small talk, though. On to the sauce.
Step One: Ingredients
The finest ingredients are best when crafting your signature sauce. And when I say signature, I mean it. Every teriyaki sauce recipe is a little different, and yours should be no exception. Take some time to experiment with your sauce, to add in something that is uniquely yours after you’ve made this basic sauce. Go nuts! Even add nuts maybe? I’d suggest cashews, finely ground.
You’ll need the following: 3 tablespoons of extra virgin olive oil, 3 cloves of fresh, minced garlic, 2 tablespoons of minced ginger, 1 cup of soy sauce, 1 half cup of rice wine vinegar, a half cup of honey, a half cup of brown sugar, 2 tablespoons of sesame seed oil, a half cup of thinly sliced chives, a tablespoon of cornstarch, a half cup of cold water, and the juice of one freshly squeezed orange. Align all these ingredients into a circle before the Necronomicon. Just kidding. Don’t do that. We don’t need any teriyaki zombies roaming your kitchen. I digress.
Step Two: Mixing
You’ll need a medium sized saucepan for this step. Put it on the burner, and turn it to medium heat. Put the olive oil in first, and get it hot. Once it’s hot, it will sizzle if you put a piece of the garlic in there. Sizzling now? Good, put in all the garlic and ginger and let it sizzle for 30 seconds. Now you toss in the soy sauce, vinegar, honey, brown sugar and sesame oil, stirring until its a bubbling pot of gooey goodness, and all the sugar has melted. This part should take about 4 minutes. Next, you add in the chives, orange juice, and cornstarch, whisking vigorously to mix in the ingredients thoroughly. As you whisk, add in a tablespoon of your cold water. If you want a thinner sauce, you can add in all the water; but if you want it thicker, just measure it out slowly to the desired consistency. Yum! Teriyaki!
Step Three: Applying
Now you’ve got yourself a sauce that will tease the tongue and enliven the heart of any dinner event. You can use the sauce in a number of ways. You could use it as a marinade, and soak fish, poultry, or meat in the gooey goodness for a minimum of 30 minutes before cooking it to perfection. As a marinade, the sauce will permeate the meat and give it a robust, fresh flavor to its core. You can also use it as a dip. Cook your meats just as they are, and with your chopsticks or fork, dip your meat cutlets into the sauce for a powerful kick of meaty goodness and saucy sauciness. That sounds mighty tasty! Third, you can use it as a dressing. Toss your meat and veggies together with rice or noodles, and drizzle the sauce over the top. This is the best of both previous options, taking into mind the fun of a marinade and the freedom of a dip. I’m getting hungry just thinking about it!
Step Four: Eat
Now you’re ready for some food in your belly! Talk about an adventure! Cooking is the one thing humans around the globe have done regardless of culture throughout the ages. Well, except for breathing. And maybe a few other things. But still! This sauce will make you and your guests feel welcome, and full.