|Teriyaki chickpeas over rice. Made with this teriyaki sauce.|
People have asked me- "If you had money, would you still do xyz from scratch?" Well, when it comes to making teriyaki sauce...
Assuming that none of the food sensitivities I had were an issue...
Assuming health weren't an issue...
Assuming availability weren't an issue...
I still would make teriyaki sauce from scratch as I see no reason not to. Its so easy and simple to make, tastes better at home, and of course, on top of that, its both much cheaper and much healthier for me to make it at home, not to mention that I don't have to worry about it getting contaminated with gluten or similar as I would with the store bought version.
This is a terrific tasting sauce, which can be used as a marinade for meats, on rice, with stir fries, on fish, with vegetables, or really for anything.
1/4 cup soy sauce (use gluten free soy sauce if necessary, or use coconut aminos if you need yours to be soy free)
1 cup water
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
6 tablespoons (3/8 cup) jaggery, brown sugar, white sugar or honey
1/4 teaspoon salt
2 tablespoons potato starch, corn starch, or tapioca starch
1/4 cup cold water
1. Mix all the ingredients aside from the starch and 1/4 cup of water in a pot.
2. Heat up until the sugar or jaggery is dissolved. If using honey, just heat.
3. Mix the starch and 1/4 cup water very well, ensuring no clumps.
4. Add to the pot, and it will start thickening instantly.
5. Mix constantly until the sauce thickens uniformly.
6. Turn off flame.
See- I told you it was easy!
Do you ever use teriyaki sauce? If so, for what? What is your favorite way to use teriyaki sauce?
If/when you use teriyaki sauce, do you usually use store bought or homemade? Why?
Does this seem like a recipe you'd try at home?
Linking up to Monday Mania, Homestead Barn Hop, WFMW, Allergy Free Wednesday, Real Food Wednesday