Teriyaki Sauce

Name: Teriyaki Sauce
Yield: 4
Cuisine: Japanese
Ingredients: Makes enough marinade for 400g tofu (approx.); 50ml/¼ cup soy sauce; 75ml⅓ cup mirin; 2 tbsp brown sugar or 3 tbsp syrup (eg maple or agave); 2cm piece of ginger, peeled and finely grated; 1 clove garlic, crushed

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We just love this sticky sauce drizzled over poke bowls and especially as a tofu/tempeh marinade! Its versatility lends itself to a variety of dishes or just enjoy it as a simple dip.

Photograph by Rebel Recipes

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Preparation time

5 min

Cook time

10 min

Total time

Cuisine

Japanese

Servings

Ingredients

Makes enough marinade for 400g tofu (approx.)

50ml/¼ cup soy sauce
75ml⅓ cup mirin
2 tbsp brown sugar or 3 tbsp syrup (eg maple or agave)
2cm piece of ginger, peeled and finely grated
1 clove garlic, crushed

Instructions

Using a medium-sized non-stick saucepan, heat all the ingredients on a medium heat for around 5 minutes or until the sugar/syrup has dissolved, stirring frequently.
Turn the heat down to low-medium and then allow it to simmer until it thickens (around 5-10 minutes), only stirring occasionally. Make sure the sauce isn’t sticking to the bottom.
You can store the sauce in the fridge for up to 7 days or freeze if you’d prefer. If you need to reheat it, then just add a little water.

Serving suggestions: as a marinade for aubergine, as a marinade for tofu or tempeh, Asian salads, Buddha bowls, grain bowls, poke bowls, rice dishes, steamed or roasted vegetables, stir-fries, vegan chicken, vegan fish, vegan sushi

Keywords

Japanese

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