RESTAURANT TERIYAKI SAUCE
You know the nice, sweet, thick Teriyaki sauce you get from your favorite takeout joint? Now you can have it at home.
Provided by JuniperNW
Categories Sauces
Time 6m
Yield 1 1/2 cups, approx.
Number Of Ingredients 8
Steps:
- Mix all but cornstarch and 1/4c water in a sauce pan and begin heating.
- Mix cornstarch and cold water in a cup and dissolve.
- After sauce is simmering, add cornstarch and water mixture, whisking well until sauce thickens.
- Heat until sauce thickens to desired thickness.
- Add water to thin if you over-thick it :).
Nutrition Facts : Calories 290.5, Fat 0.1, Sodium 2702.1, Carbohydrate 69.9, Fiber 0.6, Sugar 57, Protein 5.3
BOLD TERIYAKI SAUCE
Make delicious teriyaki sauce with this simple recipe! Unlike store-bought teriyaki sauce, this recipe is naturally sweetened and easily gluten free. Recipe yields about 1 1/4 cups sauce.
Provided by Cookie and Kate
Categories Sauce
Time 15m
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the soy sauce, water, honey, vinegar, ginger and garlic. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Keep an eye on it so it doesn't overflow.
- Meanwhile, in a small bowl, whisk together the cornstarch and water until smooth (we're creating a slurry, which will thicken the sauce). Set aside.
- Once the sauce is simmering, whisk the slurry once more and pour it all into the sauce. Continue cooking, while stirring continuously, until the sauce is thickened, about 30 seconds.
- Remove the sauce from the heat and use as desired. To store for later, let it cool to room temperature before covering and refrigerating. Teriyaki sauce tastes best when it's fresh, but will keep for 1 to 2 weeks in the fridge.
Nutrition Facts : ServingSize 2 tablespoons, Calories 53 calories, Sugar 9.3 g, Sodium 561 mg, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 11.5 g, Fiber 0.1 g, Protein 1.8 g, Cholesterol 0 mg
TERIYAKI SAUCE
This glossy teriyaki sauce is easy to make and perfect to have in your fridge to add to stir fries, marinades or even as a dipping sauce with Asian crackers
Provided by Esther Clark
Categories Condiment
Time 15m
Yield Makes 1 medium sized jar
Number Of Ingredients 8
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.
Nutrition Facts : Calories 15 calories, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Protein 0.1 grams protein, Sodium 0.33 milligram of sodium
THE EASIEST TERIYAKI SAUCE
Make and share this The Easiest Teriyaki Sauce recipe from Food.com.
Provided by CoffeeMom
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Mix all the ingredients well.
- Store in a glass jar with a lid.
SIMPLE TERIYAKI SAUCE
This simple but amazing teriyaki sauce will take your chicken and rice to the next level!
Provided by Goat Berry Kitchen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes
Time 11m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 21 calories, Carbohydrate 5 g, Fiber 0.1 g, Protein 0.4 g, Sodium 302.1 mg, Sugar 3.4 g
CHICKEN AND TERIYAKI SAUCE
Posted for Asia - ZWT 2006. Recipe came from a 'Favorite Restaurant Dishes' Chinese cooking class I took in Phoenix many many years ago. It includes making your own teriyaki sauce, which is EXCELLENT, so don't go for the store bought stuff . . .make your own, it's worth it!
Provided by Galley Wench
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix marinade ingredients; soy sauce, water, sugar and mirin.
- Add chcken and marinade in refrigerator for 30 minutes.
- Mix 4 teaspoons cornstarch with 2 tablespoons water and set aside.
- In small sauce pan mix together Teriyaki Sauce ingredients; soy sauce, water, sugar, Mirin, ginger and garlic powder.
- Bring to a boil.
- Add cornstarch mixture.
- Stir until thickened.
- Brush sauce on chicken and grill or roast (at 350 degrees)f until done (basting several times).
- Keep sauce warm while chicken cooks.
- Cut chicken in bite size pieces.
- Arrange on top of bowl of rice with additional teriyaki sauce and sprinkle with sesame seeds.
Nutrition Facts : Calories 421.7, Fat 14.6, SaturatedFat 4, Cholesterol 92.8, Sodium 2974.1, Carbohydrate 35.3, Fiber 0.7, Sugar 29.2, Protein 36
TERIYAKI SAUCE
Provided by Rachael Ray : Food Network
Categories condiment
Time 35m
Yield about 1 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients except cornstarch in a small pot and bring to low boil, then reduce heat. Whisk together the cornstarch in a few tablespoons water in a small bowl, then add to sauce to thicken to coat spoon. Remove from heat.
JAPANESE RESTAURANT-STYLE TERIYAKI SAUCE
This easy homemade Japanese teriyaki sauce recipe is sweet and savory. It's perfect for use with chicken, beef, seafood, or other Asian dishes.
Provided by Setsuko Yoshizuka
Categories Sauce
Time 15m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 113 kcal, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, Sodium 1751 mg, Sugar 19 g, Fat 0 g, ServingSize 2 to 4 servings, UnsaturatedFat 0 g
TERIYAKI SAUCE
Oh so good! This is the best homemade teriyaki sauce I have tried so far. I always double the sauce recipe so I can serve it over Chinese mixed vegetables and it is also absolutely delicious over buttered egg noodles (No-Yolk Extra Broad)
Provided by Kikimony
Categories Sauces
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Brown pork chops in oil.
- In a bowl, combine garlic, sherry wine, soy sauce, brown sugar, and red pepper flakes -- mix well.
- Add to pork chops and simmer for 15 minutes.
- Remove pork chops.
- Mix cornstarch and water.
- Mix with the sauce and stir and simmer until thickened.
- Serve sauce tossed with mixed stir-fry veggies or over buttered No-Yolk noodles.
Nutrition Facts : Calories 473.9, Fat 18.8, SaturatedFat 5.5, Cholesterol 75, Sodium 2091.7, Carbohydrate 22.3, Fiber 0.4, Sugar 15.1, Protein 26.5
TERIYAKI SAUCE
This is a recipe request. I use this sauce over steamed veggies and brown rice, and it is delish! This can also be used for a stir-fry or great with some chicken and plain ol' egg noodles.
Provided by Theresa P
Categories Sauces
Time 25m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Combine 1 cup water, tamari, brown sugar, garlic and ginger in a saucepan and bring to a boil, stirring constantly.
- Dissolve cornstarch in 1/4 cup of cold water and add to sauce.
- Stir constantly to allow the sauce to thicken.
- If the sauce is too thick add a little water or tamari to thin.
Nutrition Facts : Calories 133.4, Fat 0.1, Sodium 2062.4, Carbohydrate 30.1, Fiber 0.4, Sugar 20.7, Protein 4
TERIYAKI SAUCE
Make your own Teriyaki Sauce recipe for your favorite Asian-style dishes, using Food Network's blend of soy sauce, rice wine, brown sugar, garlic and ginger.
Provided by Food Network
Categories condiment
Time 10m
Yield 1 cup
Number Of Ingredients 9
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.
TERIYAKI SAUCE
Provided by Tyler Florence
Yield 1 cup
Number Of Ingredients 8
Steps:
- Combine all ingredients in a large bowl. Refrigerate for 1 hour. May also be used as a great marinade for chicken, shrimp or beef.
TERIYAKI SAUCE RECIPE
This classic Teriyaki Sauce is lightly sweet and packed with Asian flavors. Perfect for marinating chicken, shrimp, pork, beef, and tofu and also great as a drizzle.
Provided by Jayne Harter & Cyndy Ufkes ~ The Art of Food and Wine
Categories sauces
Time 15m
Number Of Ingredients 10
Steps:
- Combine all marinade ingredients, except cornstarch and sesame seeds, in a small saucepan.
- Bring to a boil, reduce heat to medium, and simmer for 1 minute.
- If making a sauce (instead of marinade): Mix cornstarch with 2 tablespoons water and mix into a paste. Whisk into the sauce and simmer for about 2 more minutes.
- Remove from heat and let cool completely. Whisk in sesame seeds.
- If not using immediately store in a glass container in the refrigerator.
Nutrition Facts : Calories 83 kcal, Carbohydrate 19 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 545 mg, Fiber 1 g, Sugar 18 g, UnsaturatedFat 2 g, ServingSize 1 serving
BASIC TERIYAKI SAUCE RECIPE
Sweet and salty teriyaki sauce-bringing me back to the days when teriyaki chicken was my savior at Japanese restaurants.
Provided by Joshua Bousel
Categories Condiments and Sauces
Time 20m
Number Of Ingredients 4
Steps:
- Mix soy sauce, sugar, mirin, and sake together in a small saucepan. Bring mixture to a boil over medium-high heat, reduce to a simmer, and cook until thickened enough to coat a spoon, about 20 minutes. Remove from heat, let cool, and use immediately or store in an airtight container in the refrigerator. This Recipe Appears In How to Roll and Grill Salmon Steaks
Nutrition Facts : Calories 152 kcal, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, Sodium 1755 mg, Sugar 24 g, Fat 0 g, ServingSize makes about 1 cup, UnsaturatedFat 0 g
HOMEMADE TERIYAKI SAUCE
Simple and easy homemade teriyaki sauce. Never buy a bottle again! Keep careful watch over sauce when it's over heat. Increase or reduce the amount of garlic, onion, and ginger to your liking. While hot, pour immediately over chicken, veggies, stir fry, etc., or store in an airtight container in the refrigerator for a week.
Provided by 303lissy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes
Time 18m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 64.8 calories, Carbohydrate 15.4 g, Fiber 0.2 g, Protein 0.9 g, Sodium 532 mg, Sugar 13 g
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- In a medium saucepan, combine the chicken stock with the soy sauce, sugar, mirin and sake and bring to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to moderate and simmer until the teriyaki sauce is reduced to 1/2 cup and syrupy, about 20 minutes.
- Meanwhile, season the chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon of the oil. Add the chicken and cook over moderately high heat, turning once, until browned all over and cooked through, 8 to 9 minutes. Transfer the chicken to a plate and let stand for 5 minutes.
- Wipe out the skillet. Add the remaining 1 tablespoon of oil and heat until shimmering. Add the pepper strips and cook over high heat, stirring occasionally, until crisp-tender and lightly charred, about 3 minutes. Transfer the peppers to plates. Slice the chicken breasts crosswise and transfer to the plates. Drizzle the teriyaki sauce over the chicken and serve with rice.
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- Kikkoman Teriyaki Sauce and Marinade. Kikkoman is one of the most recognizable names in store-bought sauces. Their teriyaki sauce and marinade had a salty flavor that was light on sweetness.
- La Choy Teriyaki Sauce. When you look at the ingredients in this sauce, you will see similar nutritional values as the Kikkoman sauce.
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