Teriyaki sauce is a fabulous condiment addition to any Asian dish. You need not purchase it at the store or at a restaurant, though, because you can easily make it at home! The below video is a quick guide on how to make your own teriyaki sauce with ingredients you can find at your local grocery store.
How to Make Teriyaki Sauce Video
Wondering what to use the perfect pot of teriyaki sauce on? Ponder no more! Make these Bacon-Wrapped Scallions that just beg for a drizzle of teriyaki sauce to maximize their potential!
Asian Food at Home
Once you get started making your own teriyaki sauce, you and your family will crave all varieties of Asian dishes. Here are a couple of homemade Chinese-inspired recipes to get you started!
This quick and easy pasta salad goes great with beef or chicken!
An Asian classic comes to your kitchen! Make this whenever you’re preparing an Asian-style dinner, or just as an incredible snack!
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How to Make Teriyaki Sauce Video Transcript
Start Video Transcript:
Hello, welcome to Rada’s Test Kitchen, my name is Blake Landau, and today we’re going to be making teriyaki sauce from scratch. It’s a real basic recipe, we got some soy sauce, we have some white, lower part of the scallion, we have green onion, we have brown sugar, some fresh ginger root, one clove of garlic, some pineapple juice, and these are some scallions sitting in ice water so they’re nice and cold to keep them crisp. So we’re going to go ahead and get started.
We can cook it on the stove but we can start here by at least putting the soy sauce in the pan, some pineapple juice, you can use crushed pineapple bits out of the can if you like. Some scallions, brown sugar, and then for the ginger, we’re going to make it fine enough that we’re not going to strain it. It’s very fiberous, so I’d wait to strain it until the end. You can peel off the skin using a knife, or you can use a spoon, it doesn’t matter, it peels off pretty easy. We don’t need a whole lot, but I like ginger a lot. If you have some excess you can pickle it with some rice vinegar and a little grenadine to give it some color. Fresh ginger, the fresh garlic you can crush it, mince it, throw it in there. It doesn’t really matter, I mean if you’re going to strain it it really does not matter. If you’re not going to strain it, give it a fine mince. But the garlic is very important.
Alright, now that we have everything in the pan, we’re going to put it to a medium or high heat or so, you want to bring it to a simmer, reduce it down just a little while, just until it’s a nice, simple syrup. If it doesn’t thicken up, it’s because of the amount of sugar you added. If you want to use less sugar, you can use a slurry with corn starch and water to help thicken that up a bit. Otherwise, the amount of sugar you use in this recipe should be enough to make a simple syrup.
End of Video Transcript