Homemade Teriyaki Sauce
This teriyaki sauce is addicting – you’ll never use store-bought again.
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By
Anne Henley Walker
This is a homemade version of Natalie’s Wild Wild East Asian BBQ & Teriyaki Pineapple sauce, a crowd pleaser and hands-down kid favorite.
Teriyaki Sauce
Ingredients
- 1 tbsp cornstarch
- 1 cup water divided
- 1/4 cup naturally brewed soy sauce
- 3 tbsp brown sugar
- 1 tbsp molasses or honey
- 1 tsp pineapple puree
- 1 garlic cloves finely minced
- 1/2 tsp fresh grated ginger
Instructions
In a small saucepan over medium-low heat, dissolve the cornstarch in 2 tablespoons of water, then add the remaining water, soy sauce, brown sugar, molasses, pineapple puree, garlic, and ginger. Whisk together until the sugar and cornstarch are completely dissolved. Bring to a boil while stirring frequently for 3 to 4 minutes, until the sauce thickens and is shiny and translucent. To use as a cooking sauce, pour over the prepared meat, fish, or vegetables. To use as a dipping sauce, allow to cool for 10 minutes.
Notes
Recipes from Egg Rolls & Sweet Tea: Asian Inspired, Southern Style by Natalie Keng. Published by Gibbs Smith. All images by Deborah Whitlaw Llewellyn
Nutrition
Serving: 2tbsCalories: 48kcal
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Anne Henley Walker
Anne Henley is a University of Georgia graduate (Go Dawgs!) currently based in Atlanta. She's perpetually on the hunt for her new favorite restaurant.