Let's make Homemade Teriyaki Sauce!

As many of you may know already, one of my favourite marinades to make is a combination of Teriyaki sauce & stout beer!

So, the last time I went to make it and realized I was out of Teriyaki Sauce. I'd make the recipe once before, so I had the basic combination of what goes into the sauce, then - like everything else, I made it my own. 

And now, I will never to go back to store bought - especially to use for this marinade. 

The fresh pieces of ginger and garlic throughout gave it so much flavour. I was able to undercut the typically ratio of sugar to indulge my saltier palette, and was able to add extra umami with sesame oil & fish sauce that really turned up the depth of flavour! 

I truly feel like this is a 'must-try' recipe for all of you now!

​Check out this fun recipe video and view the complete recipe below!

Plus, I've even included the marinade recipe too! 

Enjoy!

Easy Teriyaki Sauce

INGREDIENTS: 

For the sauce: 

• 1 cup water
• 1/4 cup low-sodium soy sauce or tamari
• 1/4 cup firmly packed brown sugar
• 1 tbsp finely chopped fresh garlic
• 1 tbsp finely chopped fresh ginger
• 1 tsp sesame oil
• 1/2 tsp fish sauce
• Optional: Pinch of dried chili flakes

For the cornstarch slurry: 

• 1/4 cup water
• 2 tbsp cornstarch

DIRECTIONS: 

1. In a small saucepan, combine the fresh ginger, garlic, sesame oil and fish sauce. Turn on the pan to medium heat, and let it heat through stirring often until it's just starting to sweat in the pan.
2. Add in the water & soy sauce and bring to a boil. This step is important because you're really bringing out all those gorgeous flavours and infusing them into this mixture. Let this come to a boil, turn the heat back down to medium and let simmer for about 2-minutes. 
3. Next, add in the brown sugar and stir until it's completely dissolved. 
4. To thicken the sauce up, use a cornstarch slurry. Combine 1/4 cup water, and 2 tbsp cornstarch. Add in 1 tbsp of the slurry at a time, and then let the mixture simmer for 30-60 seconds before adding more until you get your desired consistency. 

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OBC Tip!

If you're using this is as a marinade you could consider using less of the slurry or omitting it completely because the flavours are there! However, if you're using this as a dipping sauce, stir fry sauce or oven as a basting sauce, you'll definitely want to thicken it up.  If desired, you could also use a fine-mesh strainer to remove the pieces of fresh ginger & garlic and to smooth out your sauce.

And, for the Marinade Recipe...

This is dead-easy and perfect on everything from Chicken Wings to Flank Steak (actually flank steak is our absolute favourite with this one!)
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All you have to do is combine 1 recipe of Teriyaki Sauce with a Tall Can of Stout beer - such as Guinness. Add in your chicken, beef or even seafood and let marinate for a minimum of 4 hours - but we typically try to use this for a long marinade upto 48-hours for best results!

So there you have it! Homemade Teriyaki sauce, with a fun little recipe video alongside! Stay tuned as you'll likely see this recipe hitting my Winter & Summer Virtual Workshop offerings!
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And, as always if you find yourself making this delicious dish - tag me @oneblondechef so I can join in your culinary journey!

Savour Your Experience!
Cheers!