ThermoFun - Teriyaki Sauce Recipe - ThermoFun | Thermomix Recipes & Tips (2024)

FAQs

How do you make teriyaki sauce taste better? ›

Sesame oil: A drizzle of sesame oil will add a nutty and aromatic flavor to your teriyaki sauce. It's a great way to enhance the overall taste and aroma of the dish. Honey or brown sugar: Adding a little honey or brown sugar will give the sauce a touch of sweetness that will balance out the saltiness.

How to Thicken Teriyaki Sauce. The easiest way to make teriyaki sauce thicker is with a cornstarch slurry (which this recipe uses). Whisk together 1 1/2 teaspoons cornstarch with 1 tablespoon water, and add the mixture to your sauce while it simmers.

Don't fret if your sauce is a little thin, simply use heat to reduce the liquid or add a little corn flour. In no time at all, you will have a thicker sauce that is ready to add to your meal.

The main difference is that marinades are used to flavor food before cooking while a sauce is added during the cooking process or after the dish has been cooked. One important thing: don't use premade marinade that's been used to marinate meat, poultry, or fish.

You can either add a corn starch slurry (equal parts water and corn starch) at the end to thicken it up or just let it reduce. Teriyaki sauce has a good bit of sugar so it will reduce to a nice glaze given enough time.

Teriyaki sauce is made using a combination of soy sauce, mirin (a sweet cooking sake), and sugar. While it can be made with just soy sauce and sugar, the addition of mirin adds a beautiful luster to the sauce and mimics that restaurant quality feel. It's sweet, tangy, and a little sticky.

To Make the Teriyaki Sauce:

When the mixture reaches a simmer, bring the heat down to low and allow to reduce for 10 minutes. Transfer to a small bowl; the mixture will thicken as it cools. Note: If you want super thick teriyaki sauce, you can use a bit of cornstarch to help.

Much like French food, which relies on a roux for a perfect bechamel sauce or beef bourguignon and involves butter cooked with flour, Chinese and Cantonese cuisines use cornstarch to thicken sauces. However, it's predominantly added at the end of the cooking process rather than at the start.

You can always buy mirin online, but if you're really in a crunch, you can sub in a dry sherry or a sweet marsala wine. Dry white wine or rice vinegar will also do, though you'll need to counteract the sourness with about a 1/2 teaspoon of sugar for every tablespoon you use. And once you do? Congratulations.

Brown sugar will do more to thicken up your sauce than molasses will, and it has a more simple and sweet taste. It has more depth than white sugar, but it is easier to deal with than molasses, which can be sticky and cumbersome.

What is a substitute for rice vinegar in teriyaki sauce? ›

Rice vinegar is sold near other kinds of vinegar, but if you cannot find it, try cider vinegar or white wine vinegar as a substitute. When tasting the sauce after adding the vinegar, it might taste a little strong.

You may overconsume sodium.

One tablespoon serving of teriyaki sauce delivers about 689 mg of sodium, and you're likely to not stop at one tablespoon when sitting down to a meal. Too much sodium consumption is associated with increased higher blood pressure and elevated heart disease and stroke risk.

Mirin - This is what gives this recipe an authentic Japanese flavor. Mirin adds subtle sweetness and acidity to this sauce. Sugar - I prefer using white granulated sugar for it's clean flavor but you can use brown sugar or honey if you prefer.

You know how the irresistibly sweet-salty teriyaki-slathered grilled meat you get at a Japanese restaurant is infinitely more delicious than the stuff you make at home? Well, the reason is simple: Homemade teriyaki sauce is just always better than the sickly sweet store-bought stuff.

Dilute with water or other liquid: Add a bit of water, low-sodium broth, or unsalted liquid (such as unsalted vegetable or chicken stock) to the teriyaki sauce. This helps to dilute the overall salt content and mellow the flavor.

If your food is too sweet...

Add an acid or seasonings such as lemon juice, lime juice, or vinegar; chopped fresh herbs, citrus zest, or a dash of cayenne for savory dishes, liqueur or instant espresso for sweet dishes.

You can sweeten Kikkoman teriyaki sauce by simply adding a dash of sugar, then stirr the sauce to allow the sugar to melt and blend evenly with teriyaki sauce. Another option is to add a half teaspoon of honey to sweeten the teriyaki sauce then store evenly to balance the taste.

You know how the irresistibly sweet-salty teriyaki-slathered grilled meat you get at a Japanese restaurant is infinitely more delicious than the stuff you make at home? Well, the reason is simple: Homemade teriyaki sauce is just always better than the sickly sweet store-bought stuff.