Twisted Asian Teriyaki Sauce. While it can be made with just soy sauce and sugar, the addition of mirin adds a beautiful luster to the sauce and mimics that restaurant quality feel. It's sweet, tangy, and a little sticky. Drizzle teriyaki sauce over grilled fish or meat before serving.
Cooking tips for how to make homemade best teriyaki sauce: Use a grater to grind ginger and garlic. Simple and easy homemade teriyaki sauce. Keep careful watch over sauce when it's over heat. You can have Twisted Asian Teriyaki Sauce using 13 ingredients and 9 steps. Here is how you cook it.
Ingredients of Twisted Asian Teriyaki Sauce
- Prepare 1 cup of soy sauce.
- It’s 1 cup of brown sugar.
- You need 1/2 cup of orange juice.
- It’s tsp of 1/8 liquid smoke.
- Prepare 1 of large scallion with onion.
- You need 2 tbsp of ground ginger.
- Prepare 2 tbsp of asian spice.
- You need 2 tbsp of onion powder.
- Prepare 1 tbsp of sesame oil.
- It’s 3 tbsp of sesame seeds.
- You need 1 pinch of thyme.
- It’s 3 dash of sage.
- You need 6 each of fish filets.
Increase or reduce the amount of garlic, onion, and ginger to your liking. To use it as a glaze, mix two teaspoons cornstarch with a bit of water. Heat the teriyaki sauce up and stir in the cornstarch-water mixture. The cornstarch will thicken the teriyaki sauce as you warm it up.
Twisted Asian Teriyaki Sauce instructions
- Slice and dice scallion to bite size.
- Mix all ingredients well in large bowl.
- Place fish in shallow dish.
- Dump merinade on fish.
- Stick it in fridge for 1 hour.
- Flip fish.
- Stick in fridge for one hour.
- Cook fish your way.
Homemade teriyaki sauce is so easy to make. The best thing is that you can make your own teriyaki sauce in advance and keep it in the fridge. Use it on your favorite teriyaki chicken, beef teriyaki or salmon teriyaki whenever you like. Teriyaki sauce is most often used as a marinade or a glaze for meats and fish. It's best known for its combination with grilled chicken, but it also works in the oven or broiler, in a skillet on the stovetop, in a slow cooker, and in a wok for stir-frying.