Most people just buy sauces at the store because it’s convenient, simple, and easy. The only down side is that you are pretty much stuck with whatever flavor is in the bottle plus some mystery ingredients depending on the brand. I often do the same thing and there are some great brands out there. Nonetheless, I’ve also started trying to make some staple sauces at home like barbecue sauce and Teriyaki sauce. Mostly, I enjoy the challenge of figuring out how to make different foods, but once I figure out how to make something, I then enjoy customizing it to my own preference. Sometimes sauces are too sweet, salty, spicy, or just too much in one direction. This Teriyaki sauce still gives that Japanese style of sweet and savory, but it isn’t a syrupy mess like some sauces.
I enjoyed using this sauce to cook, but I especially enjoyed using it for grilled food. It does contain sugar, so it’s not ideal for marinating and then applying direct heat. Instead, it’s wonderful as a glaze or dipping sauce that is applied to cooked food. It’s ok to apply the sauce and then grill or bake it into the food, but only until it just starts to caramelize. This sauce is also great as a marinade for cooking items that won’t be over direct heat such as meat cooked using a sous vide machine or baked roasts wrapped in foil.
Makes roughly 1.25 cups of Teriyaki sauce at 540 calories total or 27 calories per tablespoon.
Homemade Teriyaki Sauce with Sesame Seeds
Homemade Teriyaki Sauce for dipping, basting, and glazing.
- 1/2 cup soy sauce (80 calories)
- 1/2 cup water and 1/4 cup water
- 1/2 cup brown sugar (360 calories)
- 1/2 teaspoon grated fresh ginger (1 calorie)
- 1/2 teaspoon onion powder (4 calories)
- 1/2 teaspoon garlic powder (5 calories)
- 1.5 tablespoons corn starch (45 calories)
- 1/2 teaspoon sesame oil (20 calories)
- 1/2 tablespoon sesame seeds (25 calories)
- Small sauce pot
- Cup, tablespoon, and teaspoon measurements
- Cooking spoon or spatula
- Vegetable peeler
- Fine grater
- Small storage container with lid
- Put the 1/2 cup of soy sauce and 1/2 cup of water in a small sauce pot. Place the pot on the stove over medium heat and bring the liquid up to a simmer.
- While you wait for the soy sauce and water to simmer, peel and grate 1/2 a teaspoon of ginger and set it aside.
- Add 1/4 cup of water to a cup or bowl along with 1.5 tablespoons of corn starch. Mix thoroughly and set aside.
- Once the soy sauce mixture is at a simmer, add in the 1/2 cup of brown sugar and dissolve it by stirring the pot.
- Then add the 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of grated ginger. Stir everything well until mixed and bring back to a simmer.
- Give the cornstarch and water mixture another good stir and then slowly add it to the pot of sauce. Stir everything well and bring the pot back up to a simmer for roughly 3 to 5 minutes. Stir frequently to keep the sauce from burning on the sides of the pot.
- Lastly, add in the 1/2 teaspoon of sesame oil and 1/2 tablespoon of sesame seeds. Stir and remove from the heat. Let the mixture cool before transferring it to a storage container for later use.
- Once cool, use the sauce immediately for dipping, basting, or glazing, or just store it in the fridge until you’re ready.
- The sauce is especially good for basting onto grilled chicken skewers or on grilled, fried, or baked wings.
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