Sunday, January 16, 2011

Teriyaki Glaze

When making a one-pan rice dish, I often make a quick homemade teriyaki glaze to go with it (as seen here):

The "recipe" is *very* simple... and have you checked out the price of the store bought stuff lately?!  It's great for travelling because you don't have to refrigerate the opened bottle (as with the store bought)... you can make it as you need it.

The basic recipe goes something like this:

1/2 cup soy sauce(we like the low sodium variety)
1/2 cup sugar
1 small garlic clove, minced (or more if you like)
2 tsp vegetable or sesame oil (I use an extra light olive oil)
3/4 to 2 tsp ground ginger (I use 1 tsp usually)
1/2 to 1-1/2 Tbsp red wine vinegar (*optional* - I sometimes use 1/2 Tbsp)
corn starch (optional)

Stir all ingredients together (except corn starch), while slowly heating to a boil over medium heat.  When the sauce has come to a boil the sugar should be completely dissolved.  If you'd like a thicker sauce, add a little corn starch (a pinch at a time) until you reach the desired consistency.

After you make it a few times, you'll know exactly what flavors (and amounts) taste best to you!  You really can't go wrong and it only takes minutes... so give it a try!

This sauce makes an excellent marinade too!


  1. Hhhhmmmmm....wonder how a deer roast marinated in this sauce would be? I think I will make this when I get home and rub it on my roast. Thanks, Heidi :)

  2. That is very simple. And I have all the ingredients on hand now. Thanks for the recipe.

  3. I'll have to try this, after I use up my giant-economy-sized Costco jar of Yoshida's! I buy one about every two years. It's so concentrated, it lasts forever.

  4. Ohhhh this sounds yum! Going to try using it in a tofu veggie stir fry. Thanks!

  5. Yum! I'm going to try it in a veggie stir-fry, too...

    Kerri in AL :-)

  6. Tango, I think it sounds nummy! If you try it, please tell us how it was!

    Jane, that's what I like best about it... made out of stuff I always have on hand!

    Annie's Granny, Kris, Kerri, Nellie... if you do try it, please let us know how it goes!

    Okay, now I have to go make a post about a truely amazing discovery (I might be a bit dramatic)! ~grin~

  7. Have been waiting for this recipe since you mentioned it a few blogs back. Will be making this often as we travel..along with your "12 min one-pot-rice-vege-breakfast"! Yum! Thanks Heidi!

  8. Sounds absolutely scrumptious Heidi. I've been looking for this type of recipe for a while. Now I'm going to pair this with some salmon and have some fun this week! Thanks!

  9. Sorry it took me so long to get this posted. Thank you for the comments and I hope you enjoy!

  10. Enjoy we will! When I read your comment Heidi that this sauce does not need to be refrigerated...I went straight to my kitchen and made a BIG batch of it! "Played" with the ingredients & got it just "right"... for my tastebuds anyway!! We leave on a 4-5 month jaunt across North America in a few days! my bottles of "Heidi's sauce" will add pizazz to many a meal!

  11. Renee, I'm so glad you got it just right for you... everyone has a little different take on it. It is nice that the basic recipe can be adapted so easily.

    Now about the refrigeration... this is where I really need to watch my wording in the future. I meant to say that refrigeration wasn't necessary ***because you make it as you need it***. However, all isn't lost. I'm going to be making a post on the months we went without refrigeration and all of the research I did on going without it (I'll even be sharing my source material). I didn't even refrigerate my eggs or cheese!

    All of the ingredients of the basic sauce do not require refrigeration independently... it's the chopped garlic cloves that will be a factor first. Still, garlic in a very sweet, salty, or oil based sauce keeps quite well.
    I would keep the sauce in a cool area (not next to the heater). I didn't have an issue with my sauce turning bad when I didn't refrigerate the leftovers. There are so many things we don't really need to use the fridge for... if we use common sense. I think I would worry more about the sauce separating (oils and other ingredients).. if this occurred, I'd reheat the sauce to "refresh" and perhaps add in a small amount of sugar to "re-glaze".

    I don't know how much sauce you made... but it cooks up so fast that I don't think I'd try to keep it in bulk the next time around.

    Awww, "Heidi sauce"? I am so very honored to be such a flavorful part of your journey!

  12. Wonder why you don't have to keep it in the fridge, after it's made. I thought everything had to go in the fridge :-)

  13. This "Heidi Sauce" looks so delicious...thanks for sharing it with us.