Never mind that the blogger FORGOT to get a photo of this amazing teriyaki sauce by itself…although you can see it with in the teriyaki meatballs recipe on this blog, the empty bowl signifies that you will eat it all up because it’s just that good. This is the easiest teriyaki sauce and tastes better than those I’ve had anywhere. In Las Vegas, there were teriyaki places a plenty….one on every corner it seemed. Samurai Sams was my particular favorite and I found myself there on many occasions in my uniform to pick up a quick rice bowl to take back to the station for (482-Las Vegas Metro Code for Lunch). Of no particular importance but I thought I’d share anyway….I liked Samurai Sams because I could watch them make my food. Most people don’t ever really think about it, but I read some crazy statistic somewhere that the average person, through out their life, consumes about a bucket of saliva from aggravated cooks…So, in my mind, the average cop must consume about 5 times that amount. Gross I know. A food blog…not really the place either. But that’s why I primarily went to restaurants in my uniform that I could monitor the cooks and the situation. Bleh. I don’t have to worry about things like this now. Now, I know exactly what is in my food.
Now, back to this amazing sauce…the whole reason for this post. I know you will be singing it’s praises! I just know it. I hope you make it! It goes really well with baked or grilled chicken, flank steak, shrimp, these meatballs and I have a feeling it would go with tofu too. Tofu is not my thing though. I like my teriyaki pretty spicy. It’s easy to add spice to this teriyaki sauce but use caution and taste as you add. You can always add but you cannot always remove. Enjoy!
- 1/2 C. Cold Water
- 3 Tbsp. Cornstarch
- 1/2 C. Soy Sauce
- 1 3/4 C. Water
- 1 Tsp. Ground Ginger
- 1/2 Tsp. Garlic Powder
- 1/2 C. Packed Brown Sugar
- 2 Tbsp. Honey
- 1/4 Tsp. Red Pepper Flakes
- *For Spicier Teriyaki add 1 Tbsp. Sriracha Sauce and 1/2 Tsp. Red Pepper Flakes and taste. Add more of each until it has a spiciness desired for your taste.
- Mix 3 Tbsp. cornstarch into 1/2 C. water in a small measuring cup, using a fork to break up the cornstarch. Once smooth, set aside.
- In a heavy bottom larger sauce pan, measure out the rest of the ingredients, adding them to the sauce pan. On medium/high, begin to heat the pan. Add the cold water/cornstarch mixture to the heating pan and whisk the sauce together. Continue heating and stirring until the mixture begins boiling. Boil one to two minutes, remove from heat and add to rice and/or a protein and veggie of your choice.
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