Teriyaki Sauce - Homemade

Teriyaki Sauce - Homemade created by Tinkerbell

This sauce will store indefinitely and actually improves during storage as a result of the melding flavors. Use on rice, chicken, fish and Japanese dishes, hamburgers and as a marinade for steaks

Ready In:
15mins
Yields:
Units:

ingredients

directions

  • Place all ingredients into a blender and let it go for a few minutes, until well blended Store in the refrigerator.
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RECIPE MADE WITH LOVE BY

@TishT
Contributor
@TishT
Contributor
"This sauce will store indefinitely and actually improves during storage as a result of the melding flavors. Use on rice, chicken, fish and Japanese dishes, hamburgers and as a marinade for steaks"

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  1. Misty-Lynn W.
    1 cup soy sauce 3 cups unsweetened pineapple juice, separated 1/4 cup honey 1/4 cup brown sugar 2 tbsp beef bouillon 1 tbsp garlic powder 1 tbsp ground ginger 2 tsp dry mustard powder 2 tsp onion powder 1-2 tsp sriracha sauce 1 tsp smooth peanut butter 1 tbsp cornstarch In a medium pot, bring soy sauce and 2 cups of pineapple juice to a boil over high heat; reduced heat to medium low. Stir in sugars and seasonings, until completely dissolved (2-3 minutes). Meanwhile, in a measuring cup, blend together remaining juice and cornstarch. Raise heat to medium high, and vigorously stir in cornstarch mixture. Continue stirring until thickened (3-5 minutes); remove from heat and allow to cool for further thickening.
  2. Misty-Lynn W.
    I love this recipe! I was worried though about the sugar not dissolving and making it grainy, so i cooked it on the stovetop, as well as gave it a punch of heat. I tossed this at room temperature with my fav bagged sweet kale salad mix, tuna and feta, then stuffed it in whole wheat tortillas to make wraps...instant mouth full of sex; a must try! This is how I tweaked it: 1 cup soy sauce 3 cups unsweetened pineapple juice, separated 1/4 cup honey 1/4 cup brown sugar 2 tbsp beef bouillon 1 tbsp garlic powder 1 tbsp ground ginger 2 tsp dry mustard powder 2 tsp onion powder 1-2 tsp sriracha sauce 1 tsp smooth peanut butter 1 tbsp cornstarch In a medium pot, bring soy sauce and 2 cups of pineapple juice to a boil over high heat; reduced heat to medium low. Stir in sugars and seasonings, until completely dissolved (2-3 minutes). Meanwhile, in a measuring cup, blend together remaining juice and cornstarch. Raise heat to medium high, and vigorously stir in cornstarch mixture. Continue stirring until thickened (3-5 minutes); remove from heat and allow to cool for further thickening.
  3. rhomuth
    Very tasty recipe, although I had to alter it because I didn't have all the ingredients. I substituted half orange juice and half Lefty O'Doul's key lime margarita mix for the pineapple juice. I had ginger soy, so I skipped the soy. No garlic so I substituted Adobo seasoning (Mexican) which is loaded with garlic, and I added a Tblsp of red curry powder. Grilled at 500 degrees+ to seal in the flavor. Yum
  4. rhomuth
    Very tasty recipe, although I had to alter it because I didn't have all the ingredients. I substituted half orange juice and half Lefty O'Doul's key lime margarita mix for the pineapple juice. I had ginger soy, so I skipped the soy. No garlic so I substituted Adobo seasoning (Mexican) which is loaded with garlic, and I added a Tblsp of red curry powder. Grilled at 500 degrees+ to seal in the flavor. Yum
  5. F Rubi J.
    Yummy! It came out delicious! I made a few substitutions: the sugar with grade B Maple syrup, tamari in place of the soy sauce, and fresh ginger root instead of powdered. And as others did, boiled it a few minutes. I loved it, happy I found this recipe, made it almost last minute and turned out so good!
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