Teriyaki Sauce

This sauce also goes great on chicken, pork, game meat, beef, veggies and so much more! It’s so tangy and sweet! I also drizzle it over sushi. I make a lot of it and store it in my fridge for up to 2 months.

1 ½ cups Soy Sauce

2 cups Chicken Broth

1 Tablespoon Fish Sauce

¼ cup Rice Wine Vinegar

1 ½ cups Brown Sugar

1 Tablespoon Sesame Oil

3 Garlic Cloves; mashed to paste

1 Tablespoon Fresh Ginger; grated

1 Teaspoon Lemongrass; grated

1 teaspoon Chile Paste

1 teaspoon Mustard Powder

2 Tablespoons Cornstarch

¼ cup cold water

  1. In a large bowl, whisk the soy sauce, broth, fish sauce, vinegar and brown sugar together until the sugar is dissolved.
  2. Heat a saucepan over medium heat and add the sesame oil. Once hot add the Lemongrass, Garlic and Ginger; sautéing briefly until fragrant before adding in the chile paste and spices. Pour in the soy sauce mixture and bring to a boil. Reduce the heat to low and simmer for 20 minutes.
  3. In small bowl, combine the cornstarch and cold water; whisking thoroughly. Pour the slurry into the saucepan and whisk until thickened.
  4. Glaze meat of choice or use it in Stir Fries or over Sushi!

Looking for a main dish? Try one of these recipes!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

5 thoughts on “Teriyaki Sauce

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