Forget the store-bought stuff! Nothing compares to the rich, complex flavor of homemade Teriyaki Sauce. This recipe strikes the perfect balance between sweet and savory, creating a luscious, glossy glaze that will transform your vegetarian dishes. It’s incredibly versatile—perfect for marinating tofu, elevating a simple stir-fry, or drizzling over roasted vegetables. Plus, it’s naturally fat-free and can easily be made alcohol-free. Get ready to create a pantry staple you’ll reach for again and again!
Ingredients
• Makes 2 cups / 500 mL
• 1/2 cup / 125 mL light or regular tamari or soy sauce
• 1/2 cup / 125 mL sake or vegetable stock
• 1/2 cup / 125 mL mirin
• 1/2 cup / 125 mL brown sugar
• 1/2 onion, chopped
• 3 tablespoons / 45 mL unpeeled, thinly sliced ginger
• 4 cloves garlic, chopped
• 1 tablespoon / 15 mL arrowroot powder or cornstarch
• 1 tablespoon / 15 mL cold water
Instructions
1. In a medium saucepan, combine the tamari (or soy sauce), sake (or vegetable stock), mirin, brown sugar, chopped onion, sliced ginger, and chopped garlic.
2. Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer gently for 10 minutes to allow the flavors to meld.
3. In a small bowl, whisk together the arrowroot powder (or cornstarch) and cold water until a smooth slurry forms with no lumps.
4. Pour the slurry into the simmering sauce, stirring constantly. Continue to cook and stir frequently for another 3 minutes, or until the sauce has thickened to your desired consistency.
5. Remove the saucepan from the heat and carefully pour the sauce through a fine-mesh strainer to remove the onion, ginger, and garlic pieces, ensuring a smooth finish.
6. Use the sauce immediately on your favorite dishes, or let it cool completely and store it in an airtight container in the refrigerator for up to several weeks.
Nutritional Information
• Per 2 tablespoon / 30 mL serving
• Calories: 64
• Protein: 1 g
• Fat: 0 g
• Carbohydrates: 11 g
• Sugar: 10 g
• Sodium: 353 mg
Pro Tips
• For an ultra-smooth, professional-quality sauce, don’t skip the straining step. It removes the aromatics and creates a perfect glossy glaze.
• To make this recipe alcohol-free, replace the sake with low-sodium vegetable stock. You can find alcohol-free mirin (often labeled ‘honteri’), or substitute it with 1/2 cup of water mixed with 2-3 tablespoons of sugar.
• Control the thickness by adjusting the thickener. For a thinner sauce, use a little less arrowroot powder; for a thicker glaze, add a slightly larger slurry.
• Add a pinch of red pepper flakes along with the other in step 1 if you’d like to introduce a gentle kick of heat to your sauce.
FAQ
Q: How can I make this teriyaki sauce gluten-free
A: To make this recipe gluten-free, simply use tamari instead of regular soy sauce. Tamari is a Japanese soy sauce that is typically made without wheat. Always check the label to ensure it is certified gluten-free.
Q: What are the best vegetarian proteins to use with this sauce
A: This sauce is perfect for a variety of vegetarian proteins. It works wonderfully as a marinade or glaze for firm or extra-firm tofu, tempeh, and seitan. You can also toss it with edamame or chickpeas in a stir-fry.
Q: Can I make this recipe alcohol-free
A: Yes, absolutely. For an alcohol-free version, replace the 1/2 cup of sake with low-sodium vegetable stock. You can also find alcohol-free mirin (often sold as ‘honteri’), or you can substitute it by mixing 1/2 cup of water with 2-3 tablespoons of sugar.
Q: How long does homemade vegetarian teriyaki sauce last
A: Once the sauce has cooled completely, transfer it to an airtight container or jar and store it in the refrigerator. It will keep well for up to 2-3 weeks, making it a fantastic staple to have on hand for quick meals.
