If you’re still using teriyaki sauce from a bottle, you’re doing it all wrong. And you’re depriving yourself of the awesomeness that is homemade teriyaki.
I didn’t set out to master DIY teriyaki sauce, but my 11-year-old suddenly started craving the stuff. Not even sure where he ate it that it was so good to inspire almost nightly requests for it. But knowing how simple this potent sweet-savory sauce is to make, I refused to buy it. It took a few attempts, but eventually I nailed an incredibly versatile and delicious version.
And by versatile, I mean I slather it on whatever protein I have on hand — chicken, steak, pork or salmon. I’ve included the basic recipe for the sauce, as well as instructions for using it on each of those dishes. Then, just for fun, I added a slow cooker version of the chicken. Because the only thing better than a delicious chicken teriyaki is a delicious chicken teriyaki that practically cooks itself.
Teriyaki Sauce
Start to finish: 5 minutes. Makes 1 cup.
¼ cup water
¼ cup low-sodium soy sauce
¼ cup seasoned rice vinegar
¼ cup sugar
1 tablespoon sesame oil
2 teaspoons Sriracha (or other hot sauce)
1 teaspoon garlic powder
1 teaspoon ground ginger
In a medium bowl, combine all ingredients and whisk until the sugar is dissolved.