You guys know by now that I’m a big fan of making my own sauces. And, this Teriyaki Sauce is one that we’ve been making for years. I think we started making this recipe because we couldn’t find a bottled Teriyaki Sauce that we really liked.
In fact, about 2 years ago in my post for California Roll Sandwiches I wrote that I needed to share this recipe. Well, I’m finally getting around to it! In that post, Dan used the Teriyaki Sauce for The Dan Roll: a Teriyaki Steak Sushi Roll. He loved it!
But we use it all the time for lots of different things. Teriyaki Bowl, Teriyaki Tofu, Teriyaki Noodles. We’ve served it to company. I love to use it for Dan’s lunch. Make a batch of the sauce and keep it in the fridge; it lasts for a long time, up to a month. Of course, we usually eat it up before that. I like that it’s made from stuff that I always have on hand in the kitchen already.
It’s also really nice as a marinade. Just don’t add the thickener, and you have a great marinade for steak, chicken, fish, or tofu.
I really prefer to use potato starch over cornstarch as the a thickener. Cornstarch tends to have a gritty mouth-feel, and I think so much of the foods we eat have corn in them, that it’s nice to move away from it sometimes.
I’ll post another recipe using the Teriyaki Sauce really soon so you get some idea how to use it. But, basically, anywhere you want to use a bottle of Teriyaki Sauce or marinade, use this, and feel better knowing that you know everything in it, and that it tastes way better than any bottled stuff.
If you want this to be vegan or vegetarian, be careful of the Worcestershire sauce; it typically has fish in it. I have seen vegan Worcestershire, or simply substitute additional soy sauce for the Worcestershire. Also, if you want it to be gluten-free, be sure to use a GF soy sauce.
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- 1 cup soy sauce
- 1 cup water
- ¾ cup white sugar
- ¼ cup Worcestershire sauce
- 3 tablespoons apple cider vinegar
- 3 tablespoons olive oil or light tasting oil of your choice
- 1/3 cup dried onion flakes
- 2 teaspoons garlic powder
- ¼ teaspoon ground ginger
- 3 tablespoons potato starch or cornstarch
- In a medium bowl, mix all ingredients except potato starch, stirring together until sugar dissolves. At this point, the mixture is a great marinade.
- Marinate steak, tofu, or chicken for up to 4 hours, and grill or roast in the oven.
- For Teriyaki sauce, place mixture in a small saucepan and heat over medium heat until lightly boiling. Slowly stir in potato starch. Continue stirring until mixture thickens, about 5 minutes. Remove from heat. Teriyaki Sauce is ready to enjoy.
I figured about 2 tablespoons per serving
**Note from Jan 2015: I made it decreasing the amount of sugar to 1/2 cup and it was delicious. I'm going to try it next with 1/4 cup of sugar and see how it comes out.
Adapted from All Recipes