The Professor's Tangy Teriyaki Sauce recipe

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Ingredients

¾ cup sake
¼ cup white sugar
1 cup soy sauce
⅓ cup white sugar
2 tablespoons orange marmalade
5 teaspoons rice vinegar
1 tablespoon garlic powder
2 teaspoons sesame oil
1 teaspoon ground ginger
¼ teaspoon ground cayenne pepper
¼ teaspoon black pepper
⅓ cup cold water
2 tablespoons cornstarch

Nutrition Info

55.4 calories
carbohydrate: 9.7 g
cholesterol: : -
fat: 0.5 g
fiber: 0.2 g
protein: 0.9 g
saturatedFat: 0.1 g
servingSize: -
sodium: 723 mg
sugar: 7.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir sake and 1/4 cup white sugar together in a saucepan over medium heat, cook until sugar dissolves, about 5 minutes. Add soy sauce, 1/3 cup white sugar, orange marmalade, vinegar, garlic powder, sesame oil, ginger, cayenne pepper, and black pepper, stir to combine. Bring to a boil, reduce heat, and simmer until slightly reduced, 5 to 10 minutes.

  2. Whisk cold water and cornstarch together in a small bowl until cornstarch is dissolved. Slowly stir cornstarch mixture into teriyaki sauce, 1 to 2 tablespoons at a time, until sauce is thickened. Remove from heat and cool.

Recipe Yield

20 servings

Recipe Note

Tangy teriyaki sauce with a hint of citrus. Easy to make and great for marinating, grilling, or putting on top of rice.

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