Teriyaki Sauce is a delicious accompaniment to many Asian inspired dishes, but it's loaded with artificial sweeteners. I've had trouble buying it for years after reading disappointing ingredient and nutrition labels. Making your own teriyaki sauce is quite simple. You'll wonder why you haven't made it this way before. You can enjoy teriyaki sauce without all extra added junk added. The taste of this homemade sauce really trumps bottled teriyaki! Try it with my Ginger Teriyaki Meatballs or Teriyaki Chicken Bowl.
My Teriyaki Sauce Take
I'm not claiming to mimic a traditional teriyaki sauce, but this recipe is an Asian inspired sauce that is healthier than a lot of store bought teriyaki sauces without excess sugar and sodium. Adding bold flavor, like a bit more fresh grated ginger (not powdered) can please many palates. Even my kids who love a good sugar-laden teriyaki sauce have told me numerous times to "put this on my website." That is always a compliment coming from finicky eaters.
This recipe is my take on a teriyaki recipe I found that seemed good, but had loads of sugar and sodium. I'm always adjusting recipes, especially recipes like teriyaki that I know get a bad rap. I halved the sugar, soy sauce (the big sodium bomb), added double the ginger, made a couple more slight adjustments to taste and voila...my recipe came to fruition and gets huge applause from all my guys at home.
I don't recommend using ground ginger for this recipe unless you simply have no way of getting fresh ginger. It just won't have the same punch. Fresh grated ginger just brings so much depth of flavor to a sauce like this. Plus, as you might know, ginger is so good for you; great for your gut, circulation and more. And, of course, the flavor is a one of a kind earthy goodness. If you don't have quite enough fresh ginger then of course supplement with ground ginger.
You'll find that this sauce is so flavorful that you really won't need as much as you're maybe used to pouring on from a store bought jar. Whatever you're serving this sauce with, a vegetable stir fry, meatballs or maybe a chicken dish, you will only need enough sauce to coat the food. That's my recommendation for serving and then if anyone wants a little more just serve it on the side and it can be spooned on as needed. This would also make a great glaze for salmon. It's a big YUM all the way around for whatever Asian type of dish you'd like to serve up.