Teriyaki sauce. This quick-and-easy teriyaki sauce comes together fast to to deliver sweet, tangy flavor that takes your chicken and rice to the next level! An easy homemade teriyaki sauce recipe made from pantry staples. This sauce is bold and thick and is great as a marinade or as a sauce served with your favorite meats.

Teriyaki sauce isn't difficult to make, and is versatile enough to use as a. If you love the sweet, tangy teriyaki sauce served in Japanese restaurants, you can make your own delicious teriyaki. This Easy Homemade Teriyaki Sauce begins with just four ingredients that form a fast and easy As a Sauce: The thickened sauce can be brushed onto grilled or baked meat, or tofu. You can have Teriyaki sauce using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Teriyaki sauce

1. Prepare 100 g of caster sugar.
2. You need 1 of little freshly ground black pepper (tip of a teaspoon).
3. You need 2 tsp of brown sugar.
4. It's 1 of cinnamon stick.
5. It's 3 of garlic cloves, pressed.
6. You need 1 tbsp. of freshly grated ginger root.
7. It's 1 tbsp. of pineapple or apple juice.
8. You need 120 ml of dark soy sauce.
9. It's 2 tbsp. of corn flour.

Or, use it as a stir. This glossy teriyaki sauce is easy to make and perfect to have in your fridge to add to stir fries, marinades or even as a dipping sauce with Asian crackers. This Teriyaki Sauce is the sticky, sweet and savory sauce that's authentically Japanese and totally addictive. Use it for a variety of dishes including teriyaki shrimp, teriyaki chicken and more.

Teriyaki sauce step by step

1. Place all the teriyaki ingredients apart from the corn flour in a small saucepan..
2. Bring to the boil, turn the heat down and simmer for about 3 minutes until the sugar has dissolved..
3. Let it cool a little and sieve to a clean saucepan..
4. Bring it back to the boil..
5. Mix the corn flour with a little water, pour into the sauce and cook, stirring, until it thickens..
6. Add a little water if it’s thicker than it needs to coat the back of a spoon..
7. When cold, decant it into a jar or a plastic tub, seal tightly and keep in the fridge for up to 2 weeks..