Ginger Garlic Teriyaki Sauce Food

SIMPLE TERIYAKI SAUCE

Steps:

• Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
• Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes.

GINGER TERIYAKI SAUCE

Steps:

• In a small sauce pan combine soy sauce through vinegar and cook on medium heat till sugar dissolves.
• Add ginger and stir.
• Combine corn starch with only enough water to cover corn starch (I use a little dipping bowl or tiny ramekin for this) quickly stir with a fork and add to sauce mixture in pot.
• Bring sauce to a boil, then reduce heat to simmer on low for about 1-3 minutes, continuously stirring until sauce thickens.
• Remove from heat, stir in sesame seeds and serve.

GINGER-GARLIC TERIYAKI SAUCE

Steps:

• In a medium sauce-pot add the Tamari, pineapple juice, sugar, maple syrup, garlic and fresh ginger. Whisk. Bring mixture to a simmer, then turn to medium low. Simmer on a low gentle heat for about 20-30 minutes, whisking occasionally. Towards the end of cooking, when whisked, it will boil up, so be careful here and adjust the heat as needed. The sauce will reduce by about 1/2 and thicken as it cooks.Once the sauce coats the back of a metal spoon and stays in place when your finger runs through the sauce on the back of the spoon (careful it's HOT), the sauce is ready. The sauce will thicken further as it cools.
• Strain through a fine mesh strainer and into a storage jar. Discard the solids. Store in a lidded container in the refrigerator for up to two weeks, or in the freezer for up to months.
• To thin the sauce, add more pineapple juice or water, a tablespoon at a time to thin as needed once cooled or reheated. Use as a sauce, as is or thin with water to use as a marinade. Reheat on low heat stove top or for 30 seconds at a time in the microwave.

TERIYAKI MARINADE AND SAUCE

Steps:

• Stir soy sauce, honey, rice vinegar, sesame oil, brown sugar, sesame seeds, garlic, and ginger together in a small saucepan over medium-high heat.
• Whisk cornstarch into water in a bowl; add to soy sauce mixture. Cook sauce, stirring regularly, at a simmer until thickened, 5 to 7 minutes.

HOMEMADE TERIYAKI SAUCE

Steps:

• Combine soy sauce, sugar, vinegar, water, garlic powder, onion powder, and ground ginger in a saucepan over medium heat. Add cornstarch and mix thoroughly. Cook until bubbles start to appear, about 3 minutes. Reduce heat to low. Simmer until thickened, 5 to 10 minutes, stirring frequently.

TERIYAKI SAUCE

Steps:

• Pour 350ml water into a small saucepan with the sugar, soy sauce, garlic and ginger. Slowly bring to a simmer, stirring occasionally until the sugar has dissolved. Cook for 5 mins more or until glossy and slightly thickened. Combine the cornflour with 1 tbsp water and quickly whisk through the sauce. Whisk through the rice wine vinegar. If it's still too thick, add a splash more water. Pour into a clean jar and leave to cool at room temperature.
• Once cooled, will keep in the fridge for up to 1 week. Sprinkle with sesame seeds and spring onions just before serving, if you like.

TERIYAKI SAUCE AND MARINADE

Steps:

• Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Store in a tightly sealed container in the refrigerator.

GARLIC-TERIYAKI CHICKEN WINGS

Steps:

• Heat butter, soy sauce, corn syrup, brown sugar, dry mustard, cayenne, garlic and ginger until butter and brown sugar melt. Cool and set aside in large bowl.
• Heat oil on high heat until it hisses when splashed with a drop of water.
• Coat chicken pieces with salt.
• Carefully lower chicken wings into hot oil. Fry until chicken is caramel in color and crispy; about 10 minutes.
• Remove chicken from oil and drain on paper towels.
• Toss chicken in butter mixture until well coated. Remove and serve with blue cheese or ranch.