Homemade Teriyaki Sauce

Simmer a glossy, balanced teriyaki sauce with soy sauce, brown sugar, ginger, garlic, and rice vinegar, then brush it over cooked chicken, salmon, vegetables, or rice bowls.

Prep: 5 min · Cook: 8 min · Yield: 12 · Method: Stovetop

Ingredients

• 1 cup low-sodium soy sauce
• 0.5 cup packed light brown sugar
• 0.5 cup water
• 1 tablespoon fresh ginger
• 3 cloves garlic
• 2 tablespoons rice vinegar
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 teaspoon toasted sesame oil

Cooking instructions

1. Peel and finely grate the ginger. Peel and finely mince the garlic. In a small bowl, whisk the cornstarch with 2 tablespoons water until smooth. (about 3 min)
2. Combine the soy sauce, brown sugar, 1/2 cup water, ginger, garlic, and rice vinegar in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. (about 3 min) — Medium heat
3. Whisk the cornstarch slurry again, then slowly whisk it into the simmering sauce. Cook, stirring constantly, until the sauce is glossy and thick enough to coat the back of a spoon, about 1 to 2 minutes. Do not let it boil vigorously. (about 2 min) — Gentle simmer
4. Remove from the heat and stir in the sesame oil. Cool for 5 minutes; the sauce will thicken further as it cools. (about 5 min)
5. To glaze cooked food, brush or toss the sauce with hot cooked chicken, salmon, shrimp, tofu, or vegetables during the final minute of reheating, or serve it over rice. For food cooked separately, warm the glazed food until steaming hot; poultry should reach 165°F, seafood 145°F, and reheated leftovers 165°F. (about 2 min)
6. Refrigerate leftover sauce in a covered container for up to 1 week. Rewarm gently and thin with a teaspoon or two of water if needed. (about 1 min)