My take on the classic Asian stand-by sauce. I've tried to keep it very authentic.
1. Mince garlic, or use microplane (if not using paste)
2. Mince ginger, or use microplane (if not using paste)
3. Chop/slice scallions
4. Combine soy sauce, sake, mirin, ginger, garlic, rice vinegar, sesame oil, honey and unrefined sugar in a saucepan and bring to a boil over high heat. Make sure unrefined sugar is dissolved before boil.
5. Reduce the heat (med-low or low, depending on stove) and simmer for about 10-15 minutes until the liquid reduces by about half (make sure the surface is bubbling lightly). It's okay if the sauce gets foamy towards the end; just remove from heat for a moment to check how much liquid has cooked off.
6. Take off heat.
7. Add scallions (leave in or steep)*.
8. Allow the sauce to come to room temperature, and use. Store leftover sauce in a tightly sealed container in the fridge.
* = (OPTIONAL: Once the teriyaki sauce is ready, strain and discard the garlic, scallion, and ginger (if possible), so it doesn't overpower.)
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Serving Size: 1 Serving (70g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 68 | ||
Calories from Fat: 2 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2648.1mg | 91 % | |
Potassium 72.7mg | 2 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 4.2g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 68
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