Throw away that bottle of teriyaki sauce that you have in your refrigerator! Homemade Teriyaki Sauce is super simple to make and tasty on just about everything!
Yikes! Have you ever read the ingredient list for that bottle of teriyaki sauce that’s in your refrigerator? I did and immediately threw it out! Besides being a salt bomb of non distinct flavor, it’s packed with high fructose corn syrup and a chemical list too long list, yet alone pronounce. Good news though. Making Homemade Teriyaki sauce is super easy to make and in another world full of flavor!
Homemade Teriyaki Sauce has a soy sauce base but I choose to use Tamari, not only because it’s gluten free but in my opinion it just tastes better. The pineapple juice, grated garlic, ginger and sesame oil give it great flavor while the brown sugar evens out all the bold flavors and when cooked thickens up the sauce to a perfect consistency. There is so much flavor in this sauce that you will never buy another bottle from the store again! I promise!
Homemade Teriyaki Sauce is so versatile! It can be used to marinate a flank steak, chicken or a pork loin before grilling. You can use it as a glaze on top of your favorite piece of salmon or a firm white fish. It makes any portobello mushroom taste delicious. Mix it in with your favorite noodles and add fresh vegetables for a delicious hot or cold noodle salad. The possibilities are endless!
The best news is, it will last in your refrigerator for about three weeks! Not that you won’t use it all up by then! Try making your own Homemade Teriyaki Sauce! You will never buy store bought again!
Enjoy.
- 1/2 cup low sodium Tamari (or soy sauce)
- 3/4 cup pineapple juice
- 1 tablespoon rice wine vinegar
- 5 tablespoons brown sugar
- 1 tablespoon grated fresh ginger
- 2 teaspoons grated garlic
- 1 teaspoon sesame oil.
- In a small saucepan over medium heat, add the Tamari, pineapple juice, vinegar, brown sugar, ginger, garlic and sesame oil. Whisk to combine well.
- Bring to a boil then reduce the heat to medium low. Continue to cook for 10 minutes stirring occasionally.
- Remove from heat to cool.
- Sauce will thicken as it cools.
This is the microplane that I use. If you don’t have this use a box grater with the same type of holes.