Are you tired of using store-bought teriyaki sauce that’s loaded with preservatives and additives?
Why not make your own homemade teriyaki sauce using a simple marinade recipe?
With just a few ingredients, you can easily turn your teriyaki marinade into a thick and flavorful sauce that’s perfect for drizzling over your favorite meats or vegetables.
In this article, we’ll show you how to make a delicious teriyaki sauce from scratch, using ingredients that you probably already have in your pantry.
So, let’s get started!
How To Turn Teriyaki Marinade Into Sauce?
The main difference between a marinade and a sauce is that marinades are used to flavor food before cooking, while sauces are added during or after the cooking process. To turn your teriyaki marinade into a sauce, you’ll need to add a thickening agent like cornstarch and water.
To make the marinade, simply mix together soy sauce, brown sugar, water, minced garlic, and grated ginger. This mixture is very concentrated in flavor, so it will deeply flavor whatever you soak in it. Meat or tofu can marinate for about 30 minutes, while fish only needs 15 minutes.
To turn the marinade into a sauce, prepare the marinade as described above but also add an additional 1/2 cup water and 1 tablespoon of cornstarch. The cornstarch will make it look kind of milky at first. Add the mixture to a saucepan and bring to a simmer over medium heat while stirring occasionally. Once it simmers, it will go from milky to clear and watery to thick. Your sauce is now ready to pour over your cooked meat, vegetables, or tofu.
If you want to use the sauce as a stir fry sauce, you can just pour the un-thickened sauce directly into your hot stir fry pan and it will simmer and thicken on contact.
It’s important not to use premade marinade that’s been used to marinate meat, poultry, or fish. Doing so is a serious potential risk for food poisoning. If you would like to both marinate meat and have a teriyaki sauce to add after cooking, it is best to make two batches (one to use as a marinade and one for the sauce) rather than turning the used marinade into the sauce. Reusing the marinade can cause cross-contamination issues if it is not boiled long or hard enough, so it’s best to just keep the two separate.
Ingredients Needed For Teriyaki Sauce
To turn teriyaki marinade into a sauce, you’ll need to gather a few additional ingredients. These include:
– Cornstarch: This is the thickening agent that will give your sauce its desired consistency. You’ll need 2 tablespoons of cornstarch for every 1/4 cup of water.
– Water: You’ll need an additional 1/2 cup of water to dilute the teriyaki marinade and create the sauce.
It’s important to note that these ingredients are in addition to the ones needed for the teriyaki marinade itself, which include:
– Soy sauce: This is the base of the marinade and will give it its salty flavor. Use low-sodium soy sauce if you’re watching your salt intake.
– Brown sugar: This will add sweetness to the marinade and help caramelize the meat or tofu when cooked.
– Garlic: Minced garlic adds a pungent, savory flavor to the marinade.
– Ginger: Grated ginger adds a warm, spicy flavor to the marinade.
By having these ingredients on hand, you can easily transform your teriyaki marinade into a flavorful sauce that can be used for dipping, drizzling, or stir frying. Just be sure to make two separate batches if you plan on both marinating your protein and using the sauce for serving.
How To Make Teriyaki Marinade
Teriyaki marinade is a quick and easy way to infuse ingredients with flavor. To make homemade teriyaki marinade, you only need five ingredients: soy sauce, brown sugar, ginger, garlic, and water. The first step is to mix together 1/4 cup of soy sauce, 3 tablespoons of brown sugar, 1 tablespoon of water, 1 minced clove of garlic, and about 1 teaspoon of grated ginger. This mixture is very concentrated in flavor, so it will deeply flavor whatever you soak in it.
To marinate meat or tofu, pour the teriyaki sauce over your protein of choice. Marinate for at least 6 hours or up to overnight. Fish only needs to marinate for 15 minutes.
To make the teriyaki sauce from the marinade, add an additional 1/2 cup of water and 1 tablespoon of cornstarch to the marinade mixture. The cornstarch will make it look kind of milky at first. Stir the mixture until everything is combined.
Next, add the mixture to a saucepan and bring to a simmer over medium heat while stirring occasionally. Once it simmers, it will go from milky to clear and watery to thick. Your sauce is now ready to pour over your cooked meat, vegetables, or tofu.
If you want to use the sauce as a stir fry sauce, you can just pour the un-thickened sauce directly into your hot stir fry pan and it will simmer and thicken on contact.
It’s important not to use premade marinade that’s been used to marinate meat, poultry, or fish. Doing so is a serious potential risk for food poisoning. If you would like to both marinate meat and have a teriyaki sauce to add after cooking, it is best to make two batches (one to use as a marinade and one for the sauce) rather than turning the used marinade into the sauce. Reusing the marinade can cause cross-contamination issues if it is not boiled long or hard enough, so it’s best to just keep the two separate.
Tips For Adjusting The Consistency Of Your Teriyaki Sauce
1. Use Cornstarch: Cornstarch is the most common thickening agent used in teriyaki sauce. To adjust the consistency of your teriyaki sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl until it forms a smooth paste. Gradually stir the cornstarch mixture into your teriyaki sauce while it is simmering on low heat. Keep stirring until the sauce thickens to your desired consistency.
2. Add Fat: Another way to thicken your teriyaki sauce is by adding cold butter, vegetable oil or any other form of fat to it. Heat up your teriyaki sauce and gradually add your preferred form of fat to it, continuously stirring the mixture as you do so. Use a little at a time, and see how thick it becomes before putting more into the sauce. You can keep adding more and more fat until your sauce reaches the desired thickness.
3. Use Baking Powder: Baking powder can also be used as a thickening agent for teriyaki sauce, especially when cornstarch or flour may not work well with acidic ingredients such as lemon, vinegar or pineapple juice. However, it has a bitter and salty taste, so use it sparingly. Mix 1 tablespoon of baking powder with 2 tablespoons of water in a small bowl until it forms a smooth paste. Gradually stir the baking powder mixture into your teriyaki sauce while it is simmering on low heat. Keep stirring until the sauce thickens to your desired consistency.
4. Simmer: Simmering is a classic way to thicken teriyaki sauce. The heat helps to evaporate the excess liquid, making the consistency thicker as you cook the sauce. Cook your teriyaki sauce on a stovetop over low heat for about 15 minutes while keeping a close eye on the pan to prevent it from scorching and sticking to the pan.
5. Adjust Water Content: If your teriyaki sauce is too thick, add 1 teaspoon of water at a time until you reach your desired consistency. If it’s too thin, let it simmer longer until it reduces and thickens naturally.
6. Add Soy Sauce: If you find that your teriyaki sauce is lacking flavor, add soy sauce instead of water to adjust its consistency. Soy sauce will enhance the flavor of your teriyaki sauce without affecting its thickness.
Creative Uses For Homemade Teriyaki Sauce
Homemade teriyaki sauce is a versatile condiment that can be used in a variety of creative ways beyond just marinating or as a sauce for stir fry. Here are some unique ideas to try:
1. Teriyaki Glaze: Reduce the sauce until it thickens to a glaze consistency and brush over grilled chicken, salmon, or vegetables for a caramelized finish.
2. Teriyaki Burger: Mix the teriyaki sauce into your burger mix for an Asian twist on a classic dish.
3. Teriyaki Meatballs: Use the sauce as a glaze for meatballs or add it directly into the mixture for an extra burst of flavor.
4. Teriyaki Tacos: Use the sauce as a marinade for grilled steak or chicken and serve in a taco with fresh veggies and avocado.
5. Teriyaki Noodles: Toss cooked noodles with the sauce and sautéed vegetables for an easy and flavorful noodle dish.
6. Teriyaki Dip: Mix the sauce with cream cheese or sour cream for a tasty dip to serve with veggies or chips.
7. Teriyaki Pizza: Use the sauce as a base for pizza instead of tomato sauce, and top with veggies, chicken, or shrimp.
Get creative and experiment with different ways to use homemade teriyaki sauce to add depth and flavor to your meals.
Storing And Reheating Your Teriyaki Sauce.
Once you’ve made your teriyaki sauce, it’s important to store it properly to ensure its longevity. If stored in an airtight container in the fridge, your teriyaki sauce will keep for up to two weeks. However, if you need to store it for longer than two weeks, it’s best to freeze it. Pour the sauce into an airtight freezer-safe container or portion it out into freezer storage bags. You can safely keep it frozen for two to three months.
If you have leftover teriyaki chicken stir fry, you can also store it in the fridge or freezer. To store cooked leftovers in the fridge, place them in an airtight storage container and they will last for up to four days. To freeze cooked teriyaki chicken, let it cool completely before transferring it to an airtight freezer-safe container. We recommend placing a sheet of plastic over the top to deter freezer burn. The chicken can be stored in the freezer for up to three months. When reheating, let it thaw overnight in the fridge before warming gently in the microwave or on the stovetop over low heat. Add a splash of water or chicken broth to thin the sauce as needed.
If you’re storing your teriyaki sauce separately from your stir fry, you can also mix them together before freezing. This will make reheating even easier since everything will be in one container.
It’s important to note that if you’re using your teriyaki marinade as a sauce, you should leave out the cornstarch and water from the recipe. Simply mix the ingredients together in a bowl and use as desired. And remember, never reuse marinade that has been used on meat, poultry, or fish – instead, make separate batches for marinade and sauce to avoid any potential cross-contamination issues.
