citrusy teriyaki sauce that is tangy. Simple to prepare and excellent for grilling, marinating, or topping rice.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 20 |
| Yield: | 20 servings |
Ingredients
- ¾ cup sake
- ¼ cup white sugar
- 1 cup soy sauce
- ⅓ cup white sugar
- 2 tablespoons orange marmalade
- 5 teaspoons rice vinegar
- 1 tablespoon garlic powder
- 2 teaspoons sesame oil
- 1 teaspoon ground ginger
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon black pepper
- ⅓ cup cold water
- 2 tablespoons cornstarch
Instructions
- Stir sake and 1/4 cup white sugar together in a saucepan over medium heat; cook until sugar dissolves, about 5 minutes. Add soy sauce, 1/3 cup white sugar, orange marmalade, vinegar, garlic powder, sesame oil, ginger, cayenne pepper, and black pepper; stir to combine. Bring to a boil, reduce heat, and simmer until slightly reduced, 5 to 10 minutes.
- Whisk cold water and cornstarch together in a small bowl until cornstarch is dissolved. Slowly stir cornstarch mixture into teriyaki sauce, 1 to 2 tablespoons at a time, until sauce is thickened. Remove from heat and cool.
- If you can find Mirin (Japanese sweet rice wine) use 1 cup of it instead of the sake-sugar mixture. Fresh ginger and garlic work if well-minced; add extra simmering time for the flavors to fully incorporate.
Reviews
Made this exactly to the instruction, using mirin instead of sake and sugar. Salty, spice and horrible! I should have realized a cup of soy sauce was probably way too much.
Excellent. As written in the notes, I used Mirin instead of sake. I also left out the corn starch as I wanted a liquid sauce. Thank you for the recipe.
My family loved this! I didn’t have the marmalade so I used fresh squeezed orange juice and it absolutely delicious!