Prep 5 mins
Cook 10 mins
I made this when I was out of Teriyaki sauce when I made Crockpot Orange-Glazed Short Ribs by Dancer^ Crock Pot Orange-Glazed Short Ribs and loved the result (besides being a fraction of the cost of the supermarket variety and uses ingredients I always have on hand) and will be using this instead of the supermarket bottled sauce. Recipe source: Mastering Barbeque
- Whisk together first 8 ingredients (soy sauce - cayenne pepper) in a saucepan over medium heat.
- In a cup combine cornstarch and 1 tablespoon water and set aside.
- After mixture comes to a boil, reduce heat and stir in cornstarch/water mixture, stirring until sauce thickens.
EXCELLENT. I was going to post my own recipe until I ran across this one, which is almost identical -- I don't add any cayenne. This is one of the few Teriyaki Sauces that dilute the soy sauce with an equal amount of water and therefore decreases the salty taste. Without the cornstarch, this makes a great overnight marinade. With the cornstarch, it's a terrific basting or dipping sauce. I typically use half a recipe for marinating chicken or pork and the other half, thickened with cornstarch, for a delightful stir-fry of assorted veggies to serve with rice.
This was really yummy! Only needed a couple of tablespoons for another recipe I was making but loved this so much that we can't wait to use it in many more recipes! The sauce had a nice sweet and tangy bite to it. A keeper in our book!
I made this to marinate chicken wings in, and we all loved them! This is a definate keeper recipe. I won't be buying the bottles in the grocery store anymore, that's for sure. UPDATE!~ I just made this again today (double recipe as usual) for probably the 10th time since I found this recipe on here. Told ya this'd be a keeper! Use it on wings, pork chops, ribs, you name it. I can't make it fast enough for my husband, lol.