Homemade Teriyaki Sauce
Easy Homemade Teriyaki Sauce Recipe: Elevate Your Flavors!
Skip the store-bought stuff and make your own delicious teriyaki sauce at home! The beauty of homemade teriyaki sauce is that you can perfectly control the saltiness and consistency. It’s a fantastic sauce for glazing grilled fish or chicken, adding a wonderfully rich flavor. With this recipe, you’ll be able to create a gourmet teriyaki sauce effortlessly.
Ingredients- 50mL Soy Sauce (approx. 1/4 cup)
- 200mL Water (approx. 1 cup)
- 1/2 Apple (medium size)
- 1 stalk White part of Green Onion
- 3 Tbsp Corn Syrup (or Honey)
- 0.5 Tbsp Minced Garlic
- 1 Tbsp Mirin (or Cooking Sake)
- 4 Tbsp All-purpose Flour
- 50mL Water (for making flour slurry)
- 3 Bay Leaves
- 4 pieces Dried Kelp (Kombu, about palm-sized)
Cooking Instructions
Step 1
1. In a saucepan, combine 50mL soy sauce and 200mL water. Peel, core, and roughly chop 1/2 medium apple and add it to the pot. Clean and trim the white part of 1 green onion stalk, then cut it into large pieces and add it. Stir in 0.5 Tbsp minced garlic. Mix everything well and bring to a simmer over medium heat.
Step 2
2. Once simmering, skim off any impurities that rise to the surface. Add 4 pieces of dried kelp, 1 Tbsp mirin, 3 Tbsp corn syrup, and 3 bay leaves. Stir to combine. In a separate small bowl, whisk together 4 Tbsp all-purpose flour and 50mL water until smooth to create a ‘flour slurry’. Once the sauce is boiling, gradually pour in the flour slurry while stirring continuously until you achieve your desired consistency. (Tip: It’s best to add the slurry bit by bit to control the thickness rather than pouring it all at once.)
Step 3
3. For the flour slurry, a 1:1 ratio of flour to water is recommended. In this recipe, we used 4 Tbsp flour with 50mL water, resulting in about 5-6 Tbsp of the mixture being added. Continue stirring and simmering until the sauce thickens to your liking. Once thickened, remove from heat, strain the sauce through a fine-mesh sieve to remove solids, and your smooth teriyaki sauce is ready.
Step 4
4. (Optional Application – Glazing Fish) For example, wrap a piece of fish like Saengseon (Mackerel Pike) in parchment paper, lightly drizzle with olive oil, and bake at 200°C (400°F) for 20 minutes using direct heat (oven or grill). 5. Brush the baked fish generously on both sides with your homemade teriyaki sauce. Then, place it in a frying pan over low heat and simmer for about 5 minutes, allowing the sauce to deeply penetrate the fish. Enjoy your delicious teriyaki glazed fish! Make your meals even more special with this homemade sauce!
