One of the must-have ingredients in our fridge is teriyaki sauce. It’s so easy to whip up a quick meal with some noodles/rice, veggies and a protein (we use chicken the most). On those long days at the office, we just want to come home and relax instead of cooking a meal for 90 minutes and eating at 8pm. This is why we always have teriyaki! It takes all of about 15-20 minutes to make a delicious and satisfying meal.
My favorite brand has always been the Soy Vay Island Teriyaki sauce that you can find at Trader Joe’s. Even their regular teriyaki is really great. But this weekend WE RAN OUT. And we live almost two hours away from the closest Trader Joes! It was scary. So, we were trying to figure out if we want to run to the store and get some, despite the fact that we really didn’t want to use any more money on groceries for at least another week. Then Jess piped up.
“Can’t we make our own?”
“Well, of course we can!” I said. “Let me see if I can find a recipe.”
So, I found one. And it is tasty and delicious. Now, I shall share it with you.
Homemade Teriyaki Sauce (from Celeste on Allrecipes.com)
Servings: 26 (tsbp)
PointsPlus Per Serving: 1
Calories Per Serving: around 26
- 2/3 cup Mirin (rice cooking wine. Or you can use cooking sherry), 8 PP
- 1 cup low-sodium soy sauce (I used San-J Organic Gluten-Free), 4 PP
- 4 1/2 tbsp rice vinegar
- 1 tsp toasted sesame oil, 1 PP
- 1/3 cup white sugar, 7 PP
- 7 cloves garlic, minced
- 1 tbsp fresh ginger (I freeze mine and grate it that way. So much easier and cleaner!)
- 1/2 tbsp crushed red pepper flakes (more or less depending on how spicy you want it)
- 2 pinches ground black pepper
- 2 tbsp cornstarch (optional), 2 PP
1. Bring mirin to a boil in a small saucepan. Then, reduce heat to medium-low and simmer for 10 minutes.
2. Pour in soy sauce, rice vinegar, sesame oil and sugar. Stir for a few minutes, then season with the garlic, ginger, pepper flakes and black pepper. Simmer for an additional 5 minutes.
3. If you want to thicken it just a little (like I did), you’ll want to mix the cornstarch into a little bit of water until it forms a paste. Then mix that into the sauce and simmer for an additional 5 minutes.
The great thing about this sauce is that I KNOW what’s going into it because I’m making it. And I just happened to have exactly enough mirin on hand that I’ve been carting around with me for 4 years! I love when that happens.
Celeste, the woman who posted the recipe, said that she received this recipe from a Japanese woman and it’s the best teriyaki sauce she’s ever had. I have to agree. This sauce is very authentic. Like… the kind of teriyaki you’d find in Japan. Not that crappy stuff they serve at Panda Express or Chinese Buffets. This stuff is legit. And delicious. And you only need about 3-4 tbsp for a stir fry that will serve 2 people. SCORE!