Easy Teriyaki Glaze Recipe
Easy Sticky Teriyaki Sauce and Marinade in just 10 minutes! Whip up a bold umami condiment that's not only a sauce but also a marinade, adding Asian flavors to your dishes. This thick and tasty sticky teriyaki sauce recipe is perfect as a stir-fry sauce or glaze.
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Servings: 4 servings
Equipment
- 1 small sauce pan and whisk
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
- ⅔ cup (158 grams) filtered water
- ⅓ cup (80 grams) low-sodium tamari , coconut aminos, or soy sauce gluten-free
- 2 tablespoons honey or pure maple syrup
- 2 tablespoons apple cider vinegar or rice vinegar
- 1 tablespoon finely chopped fresh ginger
- 2-4 cloves garlic, minced
- 2 teaspoons arrowroot powder or cornstarch with 2 teaspoons water for sauce
Instructions
Teriyaki sauce:
- In a small saucepan over medium heat, add water, tamari, honey, apple cider vinegar, ginger and garlic.⅔ cup filtered water, ⅓ cup low-sodium tamari , coconut aminos, or soy sauce, 2 tablespoons honey or pure maple syrup, 2 tablespoons apple cider vinegar or rice vinegar, 1 tablespoon finely chopped fresh ginger, 2-4 cloves garlic, minced
- Bring to a high simmer, continuously stirring to combine. If it begins to foam and threatens to spill over, immediately remove the pot from heat and allow the foam to subside.
- Reduce heat to medium-low and simmer for 8-10 minutes, allowing to thicken.
- If the sauce is thin, add a slurry of arrowroot: combine 2 teaspoons of arrowroot powder with 2 teaspoons of water, mix well. Add the slurry at the end of cooking, mix and remove from heat. It will thicken as it cools.2 teaspoons arrowroot powder or cornstarch with 2 teaspoons water
Teriyaki marinade:
- In a small bowl or mason jar, add the water, tamari, honey, apple cider vinegar, ginger and garlic.
- Mix well. Use to marinate your favorite protein.
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Notes
Adjust sweetness by adding or removing a tablespoon of honey. I like to use a lot of ginger, if you're not a big fan than start with one teaspoon; same for garlic.
Stay at the stove when cooking the sauce, it will foam up as it heats. The trick is to lift the pot off the heat as soon as the foam rises, allow sauce to settle, lower heat slightly, then replace pot on the stove at a simmer, stirring often.
Refrigerate in an airtight container or mason jar for one week. Freeze for up to 3 months.
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