The best teriyaki sauce gained popularity in the United States in the 1960s due to the influx of Japanese immigrants to Hawaii. Teriyaki sauce is effortless to create and tastes fantastic on steak, poultry, vegetables, and more. And in this article, we will be discussing everything you need to know about the Best Teriyaki Sauce.
You’ll never use store-bought again since it’s ready in 10 minutes, has no hard-to-find ingredients, and is insanely tasty. This easy-to-make teriyaki sauce will upgrade your chicken and rice to new heights!
So, without any further delay, let’s hop onto the recipe.
Best Teriyaki Sauce Recipe
- ¼ cup Soy sauce.
- 1 cup Water.
- ½ tsp Ground ginger.
- ¼ tsp Garlic powder.
- 5 tbsp Packed brown sugar.
- 1-2 tbsp Honey.
- 2 tbsp Cornstarch.
- ¼ cup Cold water.
- Combine everything but the cornstarch and 1/4 cup water in asaucepan and start heating.
- Then, in a cup, dissolve cornstarch and cold water.
- Stir in the cornstarch and water mixture after the sauce thickens after boiling for a few minutes.
- Heat until the sauce reaches the desired consistency.
- If the sauce’s consistency becomes too thick, thin it out byadding water.
Teri in teriyaki denotes the visual shine caused by the sauce’s sugar level, while Yaki refers to the grilling procedure. Thanks to its lustrous sheen and robust flavor, teriyaki sauce perfectly matches grilled meats.
Teriyaki sauce is not just famous in the United States, but it has also grown in popularity throughout the globe in recent decades. This sauce is quite adaptable and can be made quickly in no time to enhance the flavor of Asian-inspired recipes.
If we go back in time, we can find that teriyaki as a cooking method originated in Japan. The origin of teriyaki may be traced back to the 1960s when it was defined as a liquid used as a coating on various sorts of meat.
A tablespoon of teriyaki sauce (16g) has 14 calories, 2.5 grams of carbohydrates, 0.9 grams of protein, and very little fat. The beef marinade lacks vitamins and minerals, but it is pretty heavy in salt, at 613mg per tablespoon. The USDA is the source of this nutrition information.
- Carbs: Carbohydrates take up the majority of the calories in this sauce. Carbohydrates are 2.5 grams per tablespoon. The majority of the carbohydrates in this sauce come in sugar, which is made from sweet wine or sake and sugar or honey.
- Fats: It contains very little fat per serving. Despite its reputation for promoting weight gain and health concerns, fat is necessary.
- Vitamins and Minerals: Teriyaki sauce, like other sauces, lacks critical vitamins and minerals. It is, however, a high-sodium dish since soy sauce is one of the essential components. Though salt concentration varies by brand and recipe, a 1-tablespoon dose of sodium might contain more than 600mg.
How to Store it?
After the first time you open it, remember to close it tightly after each usage. If you can’t or don’t want to refrigerate it, keep it somewhere cool and out of direct sunlight.
Finally, try to maintain the bottle’s cap and edges clean. A nasty crust will emerge if you use a small amount of the sauce a dozen times. And then it’s time to clean everything up with a damp paper towel before wiping everything dry.
Features of the Recipe
- Easy: From start to finish, this fast teriyaki sauce takes only 10 minutes. It’s a lot quicker than going to the shop and buying it!
- Versatile: You can use this Japanese teriyaki sauce as a marinade or glaze for meats like chicken, steak, and even seafood. Also, you can use it as a raw vegetable dip or a sauce for cooked vegetables.
- Stay Tasty: Any leftover teriyaki may be frozen or stored in the refrigerator. It will keep in the freezer for a long time and in the fridge for up to two weeks if you can wait that long to eat it all!
- Delicious: This homemade sauce recipe isn’t simply a knockoff of the store-bought version. Sweet and tangy, with just the appropriate amount of ginger, garlic, and spice, enhances the flavor of whatever it comes in contact with.