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Japanese Teriyaki Sauce Recipe
DIY Teriyaki sauce condiment to use in recipes that call for teriyaki sauce.
Cook Time
5
minutes
mins
Total Time
5
minutes
mins
Course:
DIY
Cuisine:
Asian, Japanese
Servings:
5
~ uses in your cooking
Calories:
89
kcal
Author:
Helene Dsouza
Ingredients
⅓
Cup
Brown Sugar
¼
Cup
Sake
or Vodka, *see Notes
½
Cup
Soy Sauce
1
Teaspoon
Jaggery
(optional) *see Notes
US
-
Metric
Instructions
Add sake to a pot with the brown sugar. (jaggery can be added optionaly to add flavor)
Mix the content and keep on the stove to heat up slowly.
Pour soy sauce into the pot and mix.
Keep pot over medium heat and bring teriyaki sauce to a rolling boil.
Reduce heat and let it simmer for about 5 to 10 minutes. Reduce sauce to desired thickness. Keep in mind that sauce will thicken furthr when cool.
Store in a clean jar or use in your food to make teriyaki chicken for example.
Video
Notes
Use sake or any other neutral tasting liquor such as vodka. My japanese friends abroad recommend using vodka if you can't get sake.
We used regular
kikkoman style soy sauce
.
Jaggery is optional, I didn't add it in the video but it adds flavor. Substitute also with
rapadura
,
panela
,
piloncillo
or
kokuto
(japanese version).
To make a thicker teriyaki sauce, cook it 5 minutes further down over a low temperature setting until it thickens up.
The whole batch makes about ½ a cup or 120 ml in quantity.
Nutrition
Calories:
89
kcal
|
Carbohydrates:
18
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
854
mg
|
Potassium:
65
mg
|
Fiber:
1
g
|
Sugar:
16
g
|
Calcium:
17
mg
|
Iron:
1
mg