Teriyaki sauce
- Anna Glover
Published: May 10, 2022 at 3:09 PM
Save recipe
Makes 100ml
Easy
Total time: 15 mins
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Traditionally teriyaki is more of a glaze than a sauce but it’s great to have on hand as it works well with so many things. Try it as a marinade or glaze for meat and fish, or drizzle it over steamed veg or dumplings
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Teriyaki aubergine
A star rating of 0 out of 5.0 ratings
Teriyaki beef noodles
A star rating of 0 out of 5.0 ratings
Teriyaki salmon salad
A star rating of 0 out of 5.0 ratings
Make this teriyaki sauce, then try our teriyaki salmon, teriyaki chicken, aubergine teriyaki bowls and our favourite Japanese-inspired recipes.
A key ingredient in this recipe is mirin, a sweetened rice wine. Read our guide on what is mirin and where to buy it for more advice on purchasing this ingredient.
Ingredients
Nutrition
- 100ml light soy sauce
- 100ml mirin
- 4 tbsp sugar
Nutrition: per serving
- kcal35
- fat0g
- saturates0g
- carbs7.6g
- sugars7.3g
- fibre0g
- protein0g
- salt0.8g
Ad
Method
-
step 1
Heat the soy, mirin and sugar in a small pan over a medium heat and simmer for 8-10 minutes or until just starting to thicken. It will keep in a sterilised jar for up to one month in the fridge. Use it to glaze salmon fillets, burgers, aubergines, chicken skewers or drizzle lightly over steamed vegetables to serve.
Head this way for more Japanese-inspired recipes
Authors
Anna GloverSenior food editor
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue