Teriyaki Sauce - A Japanese flavor bomb

Teriyaki goes well with both meat and fish. This Japanese sauce is a taste feast in the mouth. Perfect for beef, chicken and salmon.


medium jam jar
  • 4 dl soy sauce
  • 1 dl rice vinegar
  • 0,5 dl sesame oil
  • 0,5 dl neutral oil
  • 3,5 dl brown sugar
  • 2 tbsp honey
  • 1 rød chili
  • 1 klump ginger
  • 4 pcs china garlic

This sauce has a Japanese background and is a flavored soy sauce. The word Teriyaki is actually a two-part word. Teri means icing and Yaki means frying or something similar. Whatever the significance, this is a sauce that is far better to make yourself than to buy the ready-made version at the store. The sauce keeps for weeks in the fridge and can be used for many dishes. The recipe is therefore quite large and fits a medium jam jar.

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Step 1

Start by cleaning and coarsely chopping garlic, chili and ginger. Pour the oil into a frying pan and add the garlic, chili and ginger. Cook over medium heat until you see that the garlic has become shiny and soft. This takes about 5 minutes.

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Step 2

Then add all the other ingredients and bring to the boil.

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Step 3

Cook on medium heat for 20-30 minutes until the liquid has almost halved. This gives you a slightly thicker and shiny fine sauce.

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Step 4

Strain the sauce and pour into a jam jar or other airtight container.

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Step 5

Now your homemade Teriyaki sauce is done. Let it cool down and put in the fridge until use. Feel free to marinate meat or fish in that sauce and brush a little more while frying. If you use the sauce when grilling, be careful not to burn the meat. Because the sauce contains sugar, it can quickly burn over direct heat. This is a concentrated sauce so there is not much you need at a time. Brush on meat or fish and you get a wonderful taste! Good luck.

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