Sweet, savoury, deeply umami — and so far beyond anything that comes in a bottle. Once you taste the real thing you will understand immediately why this is worth making yourself. The miso adds a complexity that store-bought can never replicate.
How I use it:
Tossed through a stir-fry with vegetables and rice noodles
As a marinade for chicken thighs before roasting or grilling
As a dipping sauce for gyoza
Tossed with roasted broccoli and sesame seeds
Want all of my sauce recipes in one place? Get them here.
Homemade Teriyaki Sauce
Sweet, savoury, deeply umami — and so far beyond anything that comes in a bottle.
Prep time
5 min
Total time
5 min
Serves
1 cup
Equipment
Blender / Food Processor
Ingredients
- 1/4 cup maple syrup
- 1 Tablespoon fresh ginger, peeled + grated
- 3-4 cloves of garlic, minced or pressed
- 2 tablespoons of rice vinegar
- 3 tablespoons of tamari/soy sauce
- 1 Tablespoon miso paste
- ½ teaspoon red pepper flakes
- ½ tablespoon arrowroot starch (or sub cornstarch), to thicken
Preparation
- Step 1In a medium bowl, or mason jar whisk together all of the stir fry sauce ingredients and then set it aside. Or blend in a high speed blender until well combined.
- Step 2Make it Your Own!
For a thicker glaze, simmer the sauce in a small pan for 5 minutes until it reduces. For a thinner sauce, add a splash of water. - Step 3Substitute coconut aminos for tamari if avoiding soy.
- Step 4Keeps in the fridge for 2 weeks — the arrowroot starch may settle, just shake or stir before using.