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.
By the way, see my cute little bowls? They’re new! A birthday present from my mom!
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If you have any questions about how to make this recipe, or if you try it, please come back and leave a comment below letting us know how it goes.
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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Homemade Teriyaki Sauce Recipe
Teriyaki Sauce
Ingredients
- 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
Instructions
- 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.
Notes
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
Love this, just made it, SO GOOD!! how long will it keep in the refrigerator ?
Misty, I suspect it will last a long time in the fridge, as most of the ingredients will last a long time, but we go through it pretty quickly so I’ve never tested it. It has lots of preservative-type ingredients, like sugar and vinegar, which would put it in a category like ketchup. Probably 3 months in the fridge, and it should be fine. But as with any homemade stuff, check it for grey fuzzies on the top, or an “off” smell. And, when in doubt, throw it out. And thanks so much for the comment, I’m glad you loved it like we do! 🙂
Can this be canned Forster life or it must be refrigerated
Laura, We eat the teriyaki sauce so quickly around here that I’ve never had to can it. I do freeze some of my sauces sometimes, with really good results. As for canning, I don’t do much of that around here, we pretty much eat what we make. I do know of some great resource; I’d take a look at these and see what they say. Ball Jars has some good info: http://www.freshpreserving.com/ The USDA’s National Center for Home Food Preservation has great info: http://nchfp.uga.edu/publications/publications_usda.html And, Punk Domestics is very knowledgeable http://www.punkdomestics.com/ (you might even ask the question on their Facebook page). Hope that helps, but as I’m not knowledgeable at all in the ways of canning, I don’t want to give you any wrong info.
Hi Debi, would this recipe work well with fresh onions instead of onion flakes?
Camille, I think it would work ok with fresh onions. Just be sure to chop them nice and fine, and then rinse them with water to get off some of the pungency.
Made it thought it was great. however I did have to thin it with a bit of veggie stock the second time I used it.
think it was even better the second time it was used. matured nicely