Teriyaki Sauce – Homemade

Teriyaki Sauce – Homemade

  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 5cups

    • About This Recipe

    “This sauce will store indefinitely and actually improves during storage as a result of the melding flavors. Use on rice, chicken, fish and Japanese dishes, hamburgers and as a marinade for steaks”

    Ingredients

  • 1cupsoy sauce
  • 1quartunsweetened pineapple juice
  • 1tablespoongarlic powder
  • 1tablespoonground ginger
  • 1tablespoondry mustard
  • 1teaspoonwhite pepper
  • 1/2 cupbrown sugar

    • Directions

  • Place all ingredients into a blender and let it go for a few minutes, until well blended Store in the refrigerator.

    • Reviews

  • “This is very good! It’s hard to find teriyaki where I live so this is great! I use less soy and skip the ginger altogether and it’s still good. I boil mine on the stovetop w/ some hot water as needed for about 7 minutes to make it more syrup like.”

  • “Good Stuff!I was looking for a teriyaki sauce to use in OAMC rice bowls, and decided to try this one.The only ingredient sub I made was fresh ginger instead of ground (don’t keep it on hand).I also changed the method, putting all of the ingredients in a saucepan, and reducing until it had the consistancy I wanted.This had great flavor, a bit peppery, and not sickly sweet.I used it warm as a dipping sauce for grilled salmon as well as in my rice bowls.It freezes great, without any loss of flavor.Definately a winner!”

  • “I tried this recipe once to use it with leftovers ie. rice, pasta, meat that gets a wee dry after a few days in fridge etc………My son AND DAUGHTER (she’s quite the picky eater!) both LOVED it; they have asked me to make more teriyake sauce as a treat to otherwise bland leftovers.Besides, the first batch i made stored for months in the fridge without losing its delicious flavour.Thank you.Frederique”

  • “I reduced this recipe down to 1c (serves 3-4), used the juice of one 20oz can of pineapple (a little over 3/4c) and added an extra 1/4c brown sugar for a sweet, though not overpowering, sauce.Also, as I was using this for a stir-fry, I added 1tbls cornstarch to thicken it up just a bit, though I would use up to 2tbls, depending on the application.Overall, a very good sauce and a simple preparation.”

  • “My family just loves this!We’ve used it in rice bowls and on chicken wings.Tonight it’s teriyaki burgers.We didn’t use the blender just cooked it on the stove.Used a tad more brown sugar as I like the sauce a little sweeter 🙂 Thanks for posting this!I’m not a fan of “gloopy” teriyaki so this was perfect.”

  • “I had thrown a bunch of ingredients into my wok for recipe #347772 before I realized I was out of teriyaki sauce! I ran to the computer & here you are!Tish to the rescue! :)I used fresh ginger, as I had it on hand & had to make a 1/2 recipe due to only having 2 cups of pineapple juice.I blendered it, put it on the stove for about 10 minutes & then used it in the sesame chicken recipe.It was excellent on it’s own & as an ingredient & I can’t wait to try it for marinating now too.Thanks so much for posting, Tish!I’ve added this recipe to my “Help!I’m out of…” cookbook.:)”

  • “This is gooooooood…tweaked it a little, as wanted more sweetness- as others have done, I boiled it down a bit, tasted, then added about 1/4 c. of white sugar, and about 2 Tbl. honey- this evened out the flavor. It grills like a dream- perfect little carmelized spots on the meat! BTW, this is EXCELLENT on jumbo shrimp- marinated them in it for 2 hrs., then grilled & brushed with more sauce- thank you so much, Tish!!! Better than Yoshida’s.:)”

  • “AWESOME!Delicious and easy.”

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