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.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (70g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 2 (3%)|
|Amt Per Serving||% DV|
|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 %|
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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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