Homemade Teriyaki Sauce
Servings 1 1/4 cup (approximately)
Calories 353kcal
Ingredients
- 1 cup water
- 1/3 cup low sodium soy sauce
- 1/4 cup packed light brown sugar
- 1 Tbsp rice wine vinegar
- 1 Tbsp honey
- 1 tsp sesame oil
- 2 medium cloves garlic finely minced
- 1 tsp finely grated fresh ginger
- 1/2 tsp salt
- 1/2 tsp black pepper (or crushed red pepper flakes to taste)
- 1-2 Tbsp cornstarch plus additional as needed
- 2 Tbsp cold water
Instructions
- Heat a 10 inch skillet over medium heat on the stovetop. To the pan add water, soy sauce, brown sugar, rice wine vinegar, honey, sesame oil, garlic, ginger, salt, and pepper. Whisk to combine.
- In a small bowl, whisk together 1 Tablespoon cornstarch with 1 Tablespoon cold water. Mix until it's completely dissolved.
- Increase the heat to medium high while stirring constantly, bringing to a boil. Whisk in add the cornstarch slurry to the sauce.
- The sauce will begin to thicken in 1-2 minutes. Remove pan from the heat and allow it to cool completely to room temperature.
- Store chilled in an airtight container in the refrigerator for up to one week.
Nutrition
Serving: 1cup | Calories: 353kcal | Carbohydrates: 84g | Protein: 6g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 3480mg | Potassium: 342mg | Fiber: 1g | Sugar: 71g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 2mg