Simply omit the cornstarch, let the sauce cool completely, and you’ve got the perfect teriyaki marinade! You can use it for beef, chicken, fish and seafood, as a glaze, for barbecuing, in Asian salad dressings, in noodle dishes, stir-fries and more.Ībsolutely. Use it as a sauce or as a marinade (simply omit the cornstarch). Quick and easy to make, this sauce is as versatile as it is delicious. With its shiny luster and robust flavor, teriyaki sauce is a natural pairing for grilled foods. The term teri in teriyaki refers to the aesthetic shine on the food created by the sugar content in the sauce, while yaki refers to the method of grilling. It was developed in the 17th century and has become synonymous with Japanese cuisine, being served all over the world. The word teriyaki refers to both a Japanese cooking technique as well as to the sauce. Its primary ingredients include soy sauce, brown sugar, garlic, ginger, honey and mirin. This sauce is popular all around the world with its dark, bold, savory-salty-sweet flavor with lots of umami undertones. Trust me, after making this teriyaki sauce recipe, you won’t either. So I whipped up my own homemade teriyaki sauce…and have never touched store-bought since! No doubt you can relate to this scenario, whether it’s teriyaki sauce or some other condiment like tahini paste, black bean sauce, or hoisin sauce. I needed teriyaki sauce for a recipe and thought I had some on hand only to find – after all the other ingredients had already been prepped – that there wasn’t any. Look no further: Ready in 10 minutes, no junk ingredients, and crazy delicious – you’ll never use store-bought again! It’s simply the BEST!
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