Teriyaki Sauce

Build the Meal Around Teriyaki Sauce

• Grilled chicken
• Salmon fillets
• Stir-fried vegetables
• Steamed rice

Making Teriyaki Sauce, Step by Step

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1. Put the soy sauce, mirin, sugar, garlic, ginger and 60 ml of the water in a pan and simmer for 10 minutes.

   Mark done Start 10 min timer

2. Mix the cornflour with the remaining water and whisk it in.

   Mark done

3. Simmer for 1 minute until glossy. Cool and keep in a jar.

   Mark done Start 1 min timer

Notes From the Method

Mix the cornflour with cold water first.

Add the sauce late when grilling.

If your hob runs hot, check at 7 minutes.

Taste and thin with water if too salty.

Ingredient Swaps

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Storing and Reheating

Keeps in a clean jar in the fridge for up to 2 weeks.

Teriyaki Sauce: Your Questions Answered

Teriyaki Sauce Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.