Recipe by Katrina Leger
I used to live in Denver and became addicted to the teriyaki steak served at a Japanese restaurant chain. After I moved to Nebraska I practiced making my own sauce and settled upon this as a suitable substitute.
Top Review by Miss Annie in Indy
Was out of teriyaki sauce I needed for today and your recipe turned out just great. Very easy to prepare and had a wonderful flavor. I didn't use the optional sesame seeds and honey because I was using those ingredients in my dish. Thanks Katrina, you saved the day.
- 1 cup beef broth
- 1 cup water
- 1⁄4-1⁄3 cup brown sugar (may sub. white)
- 1 tablespoon rice vinegar
- 3 tablespoons soy sauce (I use Kikkomen)
- 1 tablespoon fresh ginger (sliced or grated)
- 3 -5 cloves garlic (thin sliced)
- 1 tablespoon cornstarch
- toasted sesame seeds (optional)
- honey (optional)
Directions See How It's Made
- Combine broth, water, garlic and ginger in saucepan and simmer on low heat until liquid is reduced by half.
- Strain and discard garlic and ginger.
- Return reserved liquid to saucepan.
- Allow to cool slightly.
- Dissolve corn starch in soy sauce.
- Add soy sauce mixture, sugar and rice vinegar to saucepan with strained liquid and bring to beginning boil- just until slightly thickened.
- Add sesame seeds if desired.
- I usually toast approximately 2 Tbsp. of these and add if I am making a sauce for chicken.
- For the sesame teriyaki I use the larger measure of sugar (1/3 C.) producing a slightly sweeter sauce.
- I have also added a few Tbsp. honey on top of the sugar for a relatively sweet sauce and even added an extra Tbsp. of rice vinegar for extra tang.
- Feel free to adjust any quantities to suit your own personal taste.
- Powdered ginger and garlic are very poor substitutes.
- Take the time to select fresh firm garlic heads and ginger roots in the produce section.
- Here's a tip for storing fresh ginger: Place your unused ginger root in a small clay pot filled with clean slightly damp sand. Each time you need a chunk dig it up, slice off what's needed and return to pot. Moisten sand on occasion and enjoy fresh plump ginger for the life of the root.