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.
- 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
- TIP BEFORE STARTING: At step 2 If you want it extra smooth, blitz all ingredients for 30 seconds/speed 9 before you cook it.
- 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.
- Add all other ingredients and cook for 20 minutes/100ºC/speed 1/MC off. You want it to reduce and thicken.
- Once cooked, transfer to a sterilised glass jar and let it cool down. It will thicken upon standing.
- Store in fridge for a few days.
Traditional Cooking Method
- TIP BEFORE STARTING: If you want it extra smooth, blitz all ingredients in your food processor prior to cooking.
- In a food processor, blitz the peeled garlic and ginger on high speed. You may need to scrape down the sides and repeat.
- 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.
- Once cooked transfer to a sterilised glass jar and let it cool down. It will thicken upon standing.
- Store in fridge for a few days.
Brilliant recipe! We use this marinade in everything… from stir fry to marinating chicken or beef. It’s so versatile. Thanks Ladies
Where do you get Chinese wine from please?
Most major supermarkets should have it in the Asian section.
This was amazing! :D We ended up using kombucha instead of the Chinese wine.
Oh, such a great idea Lailah. Thanks for the tip :)
The only Chinese wine I can find has Food Additive: Caramel. Any tips on brands?
How much is 100g in ml please?
Most liquids will convert with a 1:1 ratio. The best thing would be to google each ingredient just to make sure :)
DELICIOUS!! This recipe is the bomb. I cook it so often. It’s quick and we put it on everything – it was this sauce that helped us get our toddler to start eating vegetables. Beautiful on meat, veg and even rice. We love it in our house (my 12mo included!).
I could literally drink this! So delicious! I used sherry instead of Chinese wine and used 3 drops of ginger essential oil because I had no fresh! AMAZING!
HI guys, Looking forward to making this, but wondering if you can pre-make and freeze sauces like this?
Yes I think you could freeze it.
That comment is for something else. It has been removed
Has the ingredient list for this recipe? Everyone is talking about Chinese Wine in the comments but I don’t see it on the ingredients list.
We used to have Chinese wine in the recipe but it became impossible to find an additive-free one so it was removed.
I love this recipe. My stirfries taste amazing and its a great dipping sauce also. So easy also.
Is this sauce freezable please
Hi Margie, Yes. I would freeze it :) Rhiannon