Ingredients with Measurements:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup honey
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 1/4 cup water
Special Equipment Needed: None
Step-by-Step Instructions:
1. In a medium saucepan, combine soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, ginger, black pepper, and red pepper flakes.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to low and let the sauce simmer for 5-7 minutes.
4. In a small bowl, whisk together cornstarch and water until smooth.
5. Add the cornstarch mixture to the saucepan and stir until the sauce thickens, about 1-2 minutes.
6. Remove the sauce from heat and let it cool to room temperature.
7. Transfer the sauce to a jar or container and store it in the refrigerator until ready to use.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat for boiling, low heat for simmering
Serving size:
Makes about 1 1/2 cups of sauce
Nutritional information:
Calories: 60
Total Fat: 2g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 1090mg
Total Carbohydrates: 11g
Dietary Fiber: 0g
Sugar: 9g
Protein: 1g
Substitutions for ingredients:
- Brown sugar can be substituted with white sugar or coconut sugar.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Sesame oil can be substituted with vegetable oil or canola oil.
- Cornstarch can be substituted with arrowroot powder or potato starch.
Variations:
- Add 1/4 cup of pineapple juice for a sweet and tangy flavor.
- Add 1 tablespoon of Sriracha sauce for a spicy kick.
- Add 1 tablespoon of mirin for a more authentic Japanese flavor.
Tips and Tricks:
- Make sure to whisk the cornstarch mixture until it's smooth to prevent lumps in the sauce.
- Adjust the amount of sugar and honey to your liking for a sweeter or less sweet sauce.
- Use the sauce as a marinade for meat or vegetables before grilling or roasting.
Storage Instructions:
Store the sauce in an airtight container in the refrigerator for up to 2 weeks.
Reheating Instructions:
Reheat the sauce in a saucepan over low heat until warm, stirring occasionally.
Presentation Ideas:
Serve the sauce in a small bowl or ramekin alongside grilled or roasted meats or vegetables.
Garnishes:
Garnish the sauce with sesame seeds or chopped scallions for added flavor and texture.
Pairings:
The sauce pairs well with grilled or roasted meats such as chicken, beef, or pork, as well as vegetables such as bell peppers, onions, and zucchini.
Suggested Side Dishes:
Serve the sauce with steamed rice or noodles and a side of stir-fried vegetables for a complete meal.
Troubleshooting Advice:
If the sauce is too thick, add a little bit of water to thin it out. If it's too thin, add a little bit more cornstarch.
Food Safety Advice:
Make sure to cook the sauce thoroughly and store it in the refrigerator to prevent bacterial growth.
Food History:
Teriyaki sauce originated in Japan and is made with soy sauce, sugar, and mirin. Shao kao, also known as Chinese barbecue, is a popular street food in China and consists of skewered meat or vegetables grilled over charcoal.
Flavor Profiles:
The sauce has a sweet and savory flavor with a hint of sesame and ginger.
Serving Suggestions:
Serve the sauce as a dipping sauce for grilled or roasted meats or vegetables.
Related Categories
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Region: Japanese