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The Professor's Tangy Teriyaki Sauce

4

20 min

The Professor's Tangy Teriyaki Sauce

The Professor's Tangy Teriyaki Sauce Photo 1

Time

20 min

Serving

20 persons

Calories

55

Rating

4.00★ (4)

Cuisine

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

Ingredients

  • sake: 0.75 cup
  • white sugar: 0.25 cup
  • soy sauce: 1 cup
  • white sugar: 0.33333 cup
  • orange marmalade: 2 Tbsp
  • rice vinegar: 5 tsp
  • garlic powder: 1 Tbsp
  • sesame oil: 2 tsp
  • ground ginger: 1 tsp
  • ground cayenne pepper: 0.25 tsp
  • black pepper: 0.25 tsp
  • water: 0.33333 cup (cold)
  • cornstarch: 2 Tbsp

Metric Conversion

Stages of cooking

The Professor's Tangy Teriyaki Sauce Photo 21
The Professor's Tangy Teriyaki Sauce Photo 32
  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.
    The Professor's Tangy Teriyaki Sauce Photo 2
  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.
    The Professor's Tangy Teriyaki Sauce Photo 3

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