I wanted an additive-free Teriyaki sauce, it’s a little hard to come by in the supermarket so I thought I’d make my own, and hopefully, I’m allowed to say this, but I think it’s the best damn thing ever!

This sauce goes perfectly in a stir fry, Asian style cooking and is lovely as a dipping sauce with your rice paper rolls or sushi.

Don’t double the recipe, or it will boil over. You will have to make one batch at a time when it comes to this marinade.

February 20, 2018
  • 5m
  • 20m
  • 25m
  • 1

Ingredients

  • 2 garlic clove
  • 1 cm piece of fresh ginger
  • 1 tbsp. white vinegar
  • 100 g tamari or soy sauce
  • 50 g brown or rapadura sugar
  • 2 tbsp. honey
  • 50 g water
  • 1 pinch of salt

Instructions

Thermal Cooking Method

  1. TIP BEFORE STARTING: At step 2 If you want it extra smooth, blitz all ingredients for 30 seconds/speed 9 before you cook it.
  2. Peel the garlic and add to the mixing jug with the ginger. Blitz for 3 seconds/speed 7. You may need to scrape down the sides and repeat.
  3. Add all other ingredients and cook for 20 minutes/100ºC/speed 1/MC off. You want it to reduce and thicken.
  4. Once cooked, transfer to a sterilised glass jar and let it cool down. It will thicken upon standing.
  5. Store in fridge for a few days.

Traditional Cooking Method

  1. TIP BEFORE STARTING: If you want it extra smooth, blitz all ingredients in your food processor prior to cooking.
  2. In a food processor, blitz the peeled garlic and ginger on high speed. You may need to scrape down the sides and repeat.
  3. Add garlic and ginger along with all other ingredients into a medium to large pot and cook on a med-high heat for approx. 20 minutes stirring regularly. You want it to reduce and thicken.
  4. Once cooked transfer to a sterilised glass jar and let it cool down. It will thicken upon standing.
  5. Store in fridge for a few days.