Homemade Authentic Japanese Teriyaki Sauce Food

HOMEMADE AUTHENTIC JAPANESE TERIYAKI SAUCE

Steps:

• Weigh out your ingredients and put everything apart from the cornstarch and water in the pan. If you are thickening it with xanthan then simply add the xanthan gum and blend it up till thickened.
• Otherwise, make a slurry by mixing the cornstarch and water.
• Bring the rest of the ingredients to a simmer while whisking.
• Add the slurry while you keep whisking until the sauce thickens.
• You should now have a wonderfully sweet, salty and gingery sauce. Store in an airtight container in the fridge until you are ready to use it.

TERIYAKI SAUCE

Steps:

• Combine ingredients in a saucepan on medium heat until the sugar is dissolved.
• To make glaze: Mix 1/2 tablespoon cornstarch with 1 tablespoon water. Heat sauce on medium high heat and add cornstarch water mixture. Simmer until thickened.

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.

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.

JAPANESE RESTAURANT-STYLE TERIYAKI SAUCE

Steps:

• Gather the ingredients.
• In a small saucepan, combine soy sauce, mirin, and sugar. Add more sugar, if desired.
• If you are using the optional fresh ginger root and/or garlic, slice or chop the ginger and garlic and add it to the other ingredients. Over medium-high, heat skillet while stirring the mixture well.
• Lower heat to medium and bring sauce to a boil, then turn down the heat to low. Simmer sauce for a few minutes until it reduces slightly.
• Remove pan from heat and allow teriyaki sauce to cool.
• If you added ginger root or garlic to the sauce, strain the sauce to remove the ginger and garlic pieces using a strainer.

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.

JAPANESE TERIYAKI SAUCE

Steps:

• Combine soy sauce, sake, mirin and sugar in a small saucepan over medium heat and stir until sugar is dissolved. Can be used immediately or cooled and refrigerated.

JAPANESE TERIYAKI SAUCE

Steps:

• Heat all ingredients in a pot.
• Bring to a boil, then reduce heat and simmer to thicken the sauce. (about 15 minutes).
• Remove from heat and cool.
• This sauce can be stored in an air-tight jar in the refrigerator.

TRADITIONAL TERIYAKI SAUCE

Steps:

• Gently stir all ingredients together over a medium heat until the honey is dissolved.
• Ready for use straight away, or bottle and refrigerate for future use.