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Homemade Teriyaki Sauce

I’ve mentioned that my father is Italian and my mother is Swedish so growing up most (if not all) of our food was European (98% Italian!) so Japanese was something that my sister and I introduced to our parents through the take-out menu. I absolutely love teriyaki sauce but had no idea how to make it. Slowly through my blog I have taught myself to make many things from scratch, including this recipe for teriyaki sauce. I hope you enjoy it as much as my family and I do!

Makes about 1.5 Cup(s)

¼ Cup sodium-reduced soy sauce

2 tbsp brown sugar

3 Cloves garlic, crushed

1 Inch fresh ginger, grated

1 Cup water

1 tbsp cornstarch

Whisk all ingredients together until the cornstarch is completely dissolved.

Bring the mixture to a boil until it has thickened and then drop the heat to low.

Notes:

  1. Pictured above, Shrimp Teriyaki:

1 tbsp extra virgin olive oil

453 g (1 pound) shrimp (cleaned deveined)

1 Batch of Teriyaki Sauce

2 – 3 Cups cooked rice

2 Green onions/scallions, sliced, for garnish

Prepare the teriyaki sauce as outlined above; set aside.

Heat a wok or large frying pan over high heat and add the olive oil, when it’s hot (it will ripple) add the shrimp; season with salt and pepper.

Sauté the shrimp until they start to turn pink and then pour the teriyaki mixture into the pan. Let the mixture come to a boil and when the sauce has thickened drop the heat to low until the shrimp are completely cooked.

Serve over rice and garnish with the green onions.

Shrimp Teriyaki