When teriyaki seems to be all over the place in restaurants, wholesale and grocery stores, and online, why do you need this Simple Teriyaki Sauce? You could easily pick up a jar of sauce to keep in your fridge or get takeout at restaurants named specifically after the sauce. However, I’ve found that a lot of the teriyaki sauces out there are much sweeter than I would like them to be. Since my family has a history of diabetes, it’s critical for me to have an arsenal of recipes that I can make at home without having to worry about sugar content.
My recipe is for my ginger-averse friends who say the taste of fresh ginger is too strong. Ground ginger doesn’t provide the same bold flavor in soy sauce-based sauces compared to the fresh root. This makes it easier for my little guy to eat dishes using ground ginger; he doesn’t have to worry about the “spicy sauce”.
What tastes good with teriyaki sauce
What doesn’t taste good with teriyaki sauce? We love it on beef, chicken, salmon, pork, and tofu. Just use about 1/8 cup per 8 ounces (1/2 pound) of protein. If the protein is thinly sliced, use 1/4 cup of this simple teriyaki sauce to make sure every bit of it is coated. You’ll get the teriyaki flavor without too much salt and sugar. When using very thin cuts of meat (1/4 inch or less) add 1/4 cup per ½ pound to ensure the surface of the meat is completely coated in the sauce/marinade.
Teriyaki sauce is also great in stir fries. Just cook your protein in a little oil then remove from the pan. Next, cook your veggies. When the veggies are almost done, return the protein back to the pan, add your sauce, and cook for another minute or two until the sauce has glazed all the vegetables. Add a cornstarch slurry, made with 1 teaspoon each of cornstarch and water mixed together, with the sauce if you really want the sauce to stick to the food.
Check out more sauce recipes to jazz up your dinner time routine.
Simple Teriyaki Sauce
Equipment
- 1 Large bowl
- measuring cups and spoons
- 1 whisk
- 1 16-ounce jar optional
Ingredients
- 1 cup soy sauce
- ½ cup water
- ⅓ cup coconut palm sugar or palm sugar
- 1 tbsp coconut palm sugar or palm sugar
- 2 garlic cloves crushed
- ½ tsp ground ginger
Instructions
- Combine all the ingredients in a large bowl and whisk until the sugar is dissolved. (Taste hereto adjust for salt, sugar, and water. Soy sauces have different amounts of sodium and some have varying amounts of sugar.)
- Let the mixture sit in the fridge for at least 30 minutes before using. Stir immediately before using to combine any traces of undissolved sugar that may have settled to the bottom.
- Use as a marinade for meat or tofu. Store in the fridge for up to 2 weeks.
- To make a thick sauce, add ½ cup of the teriyaki sauce to a small saucepan and bring to a low boil on medium heat. Add a cornstarch slurry made with 1 tsp cornstarch and 1 tsp water. Stir constantly until the sauce starts to thicken then turn off the heat. The sauce will further thicken as it cools.
