Homemade Teriyaki Sauce
Easy & Delicious ‘Sweet and Savory’ All-Purpose Teriyaki Sauce Recipe
Introducing a versatile homemade teriyaki sauce recipe that rivals restaurant quality! With its perfect balance of sweet and savory flavors, this sauce is a game-changer for stir-fries, braised dishes, grilled items, and more. Elevate your cooking with this incredibly useful sauce that adds depth and deliciousness to any dish. Get ready to impress with your enhanced culinary skills!
Base Ingredients- 1/4 Onion
- 1/4 Apple
- 1-2 stalks White part of green onion
- 5 cloves Garlic
- 1 knob Ginger (thumb-sized)
- 2 pieces Dried kelp (5x5cm)
- 2 Dried shiitake mushrooms
- 2 Bay leaves
- 10 Peppercorns
Cooking Instructions
Step 1
First, prepare the aromatics to enhance the sauce’s flavor. Cut the onion into large pieces and the white parts of the green onion similarly. Place these cut vegetables in a pan and toast them until they are lightly browned. Be careful not to burn them; toasting them slowly over low heat is ideal.
Step 2
In a pot, combine all the base ingredients for the teriyaki sauce. Measure and add 200ml of soy sauce, 100ml of mirin, 100g of brown sugar, and 400ml of water to the pot. Using brown sugar will impart a deeper, smoother sweetness.
Step 3
Add the toasted onion and green onion from the previous step to the pot. Also, include the garlic, ginger, dried kelp, dried shiitake mushrooms, bay leaves, and peppercorns for added aroma. Stir everything together to combine, then bring the mixture to a boil over high heat.
Step 4
Once the sauce begins to boil, reduce the heat to medium-low. Cover the pot and let it simmer gently for about 40 minutes. Simmering slowly allows the flavors of each ingredient to meld beautifully and the sauce to reach the desired consistency. Stir occasionally to prevent sticking.
Step 5
While the sauce is simmering, prepare the cornstarch slurry for thickening. In a small bowl, combine 1 tablespoon of cornstarch with 2 tablespoons of water. Whisk thoroughly until there are no lumps. Ensuring the water and cornstarch are completely mixed is crucial.
Step 6
After simmering for about 40 minutes, when the sauce has reduced by about half, strain the mixture through a sieve to remove the solids, leaving only the smooth sauce. You can reuse the strained vegetables in other dishes if you wish.
Step 7
Gradually add the prepared cornstarch slurry to the strained sauce, mixing well. Adjust the amount of slurry to achieve your desired thickness. Once the sauce has thickened, remove it from the heat and let it cool slightly. For an even smoother texture, strain the sauce again through a fine-mesh sieve before it cools completely. Store the sauce in a sterilized glass jar in the refrigerator for long-lasting freshness.
