Sauces
Japanese
JapaneseTeriyaki Sauce
A glossy sweet-savoury Japanese glaze for salmon, chicken and stir-fries. Basic stirs a quick soy-and-honey mix; Better simmers soy, mirin and ginger to a proper sticky glaze; Ultimate builds an authentic tare with sake, mirin and a touch of dashi.
Vegetarian
Dairy-free
Nut-free
Budget version
A fast store-cupboard mix of soy, honey and ground ginger.
Per serving£0.33
Total cost£1.30
Time10 min
Ingredients for 4
- 6 tbsp light soy sauce
- 3 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp ground ginger
- 1 tsp cornflour , mixed with 1 tbsp cold water
Method
- Whisk the soy sauce, honey, rice vinegar and ground ginger together in a small saucepan.
- Bring to a gentle simmer over a medium heat.
- Stir in the cornflour slurry and cook for 1-2 minutes until glossy and thickened, then use straight away.
Equipment
The three ways, side by side
Budget
A fast store-cupboard mix of soy, honey and ground ginger.
Better
Made properly with mirin, fresh ginger and garlic for a sticky glaze.
Ultimate
An authentic tare with sake, mirin and dashi simmered to a deep, lacquered glaze.